Gluten Free Raspberry Chocolate Chip Cookies (Dairy Free)
These dairy free and gluten free raspberry chocolate chip cookies are the perfect mix of raspberry and chocolate. They're great for any time of year, but make a wonderful Valentine's Day dessert.
Servings 24 cookies
Ingredients
- ¾ cup + 2 Tbsp 1:1 Gluten free flour
- ½ cup Tigernut flour or almond flour
- 2 tablespoon Tapioca starch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ teaspoon Sea salt
- ½ cup Coconut oil or (dairy free) butter, softened
- ¾ cup Coconut sugar
- 1 Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- ½ cup Chocolate chips
- ½ cup Raspberries fresh or frozen
- Flaky salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Whisk together all of the dry ingredients, except the chocolate chips and raspberries, in medium bowl.
- Beat together coconut oil or butter and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
- Add the eggs and vanilla and beat until smooth.
- Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
- Fold in the chocolate chips and raspberries until just combined.
- Use a medium or large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
- Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
- Sprinkle with flaky salt if desired as soon as they come out of the oven.
- Let cool for a couple minutes before transferring to a wire rack to finish cooling.
- Bake in batches as needed.
Notes
See Baking Tips in above post for how to get the perfect cookie aesthetically and taste-wise!