These Gluten Free Raspberry Chocolate Chip Cookies are the perfect rich chocolate and sweet fruit combo! They are also dairy free and refined sugar free, all while being easy to make.
Honestly, chocolate goes with almost anything, but chocolate and raspberry is one of my favorite combos. I love raspberries more than strawberries, so my pick is always a raspberry-chocolate combo over a strawberry-chocolate one. And these chocolate and raspberry cookies are the perfect combination, in my humble opinion.
You can use fresh or frozen raspberries in this recipe, I've tested both. I love making these when fresh raspberries are in season, but this is also an amazing recipe to save for Valentine's Day. This is an easy gluten free cookie recipe to make for your Valentine, a Galentine's celebration, or just for yourself! These Valentine's Day cookies are a sure fire way to impress.
Gluten Free Raspberry Chocolate Chip Cookie Ingredients
- Dairy free butter: keep this recipe dairy free by using a vegan butter alternative. You can also use regular butter if tolerated.
- Coconut sugar: we're keeping these raspberry chocolate chip cookies refined sugar free by using coconut sugar.
- Egg
- Vanilla extract
- 1:1 gluten free flour: make sure to use a certified gluten free flour!
- Tigernut flour: a nut free alternative to almond flour that adds sweetness and helps the texture. You can use almond flour if tolerated.
- Tapioca starch: a tablespoon of this in gluten free baking always helps the texture.
- Baking powder: our rising agent in these cookies.
- Salt
- Chocolate chips: I've linked an allergy friendly brand, but use a refined sugar free brand to keep this recipe fully refined sugar free. Something like HU Kitchen is a great option.
- Raspberries: fresh or frozen raspberries work. You just want to make sure your raspberries are torn up in smaller pieces. If using frozen, just mash them lightly to break them apart.
How to Make Raspberry Chocolate Chip Cookies:
- Beat together the butter and sugar. Add the egg and vanilla extract to combine.
- Gently mix in the dry ingredients.
- Fold in the chocolate chips and raspberries.
- Bake, cool, eat!
Substitutions and Variations
Butter: I have not tested this recipe with coconut oil, but I think it should work. Make sure all other ingredients are at room temperature. Leave comment if you try it!
Coconut sugar: I have not tested any other sugars in this recipe as I always bake with unrefined sugar. If you try them, leave a comment letting us know how it went.
Raspberries: You could certainly try using strawberries if you prefer, make sure to dice them up into smaller pieces.
Storage
Store these cookies in an airtight container at room temperature or in the fridge for up to 5 days.
You can also freeze these cookies for up to 3 months.
What Makes Your Gluten Free Raspberry Chocolate Chip Cookies Healthy?
First of all, healthy is subjective. I fully believe in enjoying yourself and having the occasional (or regular) treat that is full fat and full sugar. As someone with a chronic illness, I work to develop healthier and lower inflammation versions of your favorite recipes. When you live with health issues, diet is so important. I don't want to give up eating delicious food, so I create recipes that are lower sugar, less inflammatory, and more nutrient dense.
These raspberry chocolate chip cookies contain a fraction of the sugar of a traditional chocolate chip cookie recipe (only ½ a cup compared to the 1+ cup in most recipes) and utilizes a lower glycemic sugar (coconut sugar). We are using gluten free flour to keep this recipe safe for autoimmune disease, Celiac disease, and gluten intolerant friends. Lastly, we add raspberries for a little bit of an antioxidant punch.
Why are My Cookies Dry?
There could be two reasons for this. The first is over-baking. I find that, especially with gluten free recipes, you want to take the cookies out just before you think they are actually done. Begin checking the cookies at 10 minutes (if you are at a really high altitude, start checking them at 8 minutes), the edges should be starting to brown while the centers look not quite done.
The second reason is that you used too much flour. When measuring your flour, you don't want to pack it. Use a spoon to scoop flour into your measuring cup then level it off. This make sure you don't get too much flour which can make the batter heavy and dry.
Should I Use Fresh or Frozen Raspberries?
I have tested this gluten free raspberry chocolate chip cookie recipe with both fresh and frozen raspberries... both work! If using fresh raspberries, tear them up before adding them to the batter. If using frozen, keep them frozen, but mash them lightly to break them apart.
More Gluten Free Cookie Recipes
Cranberry Chocolate Chip Cookies
Browned Coconut Butter Chocolate Chip Cookies
Gluten Free Raspberry Chocolate Chip Cookies
Ingredients
- ½ cup dairy free butter softened
- ½ cup coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup 1:1 gluten free flour
- ½ cup sifted tigernut flour or almond flour
- 1 tablespoon tapioca starch
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup chocolate chips
- ½ cup fresh or frozen raspberries
Instructions
- Beat together the the softened butter and coconut sugar for a couple minutes, until fluffy and lighter in color.
- Add the egg and vanilla extract and beat to combine.
- In a small bowl, whisk together the flours, baking soda, and salt. Add to the wet ingredients and mix until just combined.
- If using fresh raspberries, use your hands to gently tear them into pieces. If using frozen raspberries, smash them to break them up a bit. You want to avoid smooshing either berries.
- Fold the chocolate chips and raspberries into the dough and place in the fridge for 10 minutes.
- Preheat oven to 350F.
- Using a tablespoon size scoop, place balls of cookie dough 2 inches apart on a parchment lined baking sheet. You will have to bake in batches. Bake the cookies on the middle rack for 10-13 minutes until edges are set and tops are beginning to golden.
- Remove cookies from the oven and let sit for 10 minutes before transferring to a wire rack to finish cooling.
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