Get the Recipe: Raspberry Chocolate Chip Cookies
Soft, buttery, and gluten-free! These raspberry chocolate chip cookies feature gooey dark chocolate melted into a golden dough. Every bite has a burst of sweet, tart fresh raspberries for a perfect fruity finish. Irresistibly rich, chewy, and topped with a hint of salt.
Ingredients
- 2 sticks butter, room temperature
- 1 cup light brown sugar, or coconut sugar
- ½ cup granulated sugar, or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups dark chocolate chips
- 1 cup fresh raspberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, beat together the butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in both eggs and vanilla. Stir to combine.
- Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.
- Fold in dark chocolate chips and raspberries. Be gentle mixing the raspberries in.
- Use a large spoon to scoop balls of dough onto parchment paper. Place equally spaced apart on the lined pan.
- Place the pan in your fridge for 20 minutes to chill.
- Then, bake for 12 to 14 minutes or until cookies are just set in the middle and slightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for at least 10 minutes before carefully transferring to a cooling rack to finish cooling. Garnish with sea salt if desired.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Use fresh raspberries. Do not use frozen berries.
- Gently fold in the raspberries, trying not to smush them.
- Bake until cookies look set in the middle and slightly golden around the edges. Do not over bake! They are meant to be gooey.
- Store covered at room temperature for up to 4 days.
Calories: 358kcal, Carbohydrates: 43g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 325mg, Potassium: 55mg, Fiber: 5g, Sugar: 28g, Vitamin A: 514IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 3mg