The most decadent, delicious cookies that you will make this Spring have finally arrived. my Oil-Free Paleo Raspberry Chocolate Chip Cookies are exactly as they sound: a blend of tart raspberries and creamy dark chocolate that comes together in a perfectly chewy gluten-free cookie. This is hands-down one of my new favorite cookie recipes, and I’m so excited to share it with you!
Friends, I am back with another cookie recipe, and this one is my favorite cookie recipe for the Spring and Summer months! The combination of chocolate and raspberries is one of my favorites, and when paired with a cookie, it’s truly heaven on earth.
And, did I mention that this recipe is completely oil-free? It’s true! While I love a good heart-healthy oil like olive oil or avocado oil, sometimes oils can be difficult on people’s guts, which is why I wanted to create a cookie recipe that doesn’t use any oil. You won’t believe how soft, moist, and chewy these cookies are, even without them. Oh, and not to mention, they are also made with paleo-friendly ingredients, so they’re completely gluten-free, grain-free, and dairy-free. Woohoo!
Cookie recipes are truly some of my favorites to create, because there are few things in this world that are more joyful than a big batch of freshly baked cookies. It’s why I call myself the self-proclaimed queen of cookies, because I love them so much!
If you’re brand-new to my cookie recipes, then you absolutely have to try my Life-Changing Tahini Chocolate Chip Cookies. They’re my most popular recipe of all time, and are truly the most life-changing cookies that you will ever eat!
And if you like those, then I also (highly) recommend trying out my Best Ever Chocolate Chunk Olive Oil Cookies, or my Paleo Funfetti Sugar Cookies. Both are paleo-friendly, delicious, and some of my favorite cookie recipes to make!
But, back to this recipe. If you love the tart taste of raspberries and the creaminess of dark chocolate, then my friends, this cookie recipe was made for YOU.
What You Need to Make These Decadent Oil-Free Cookies
All of the ingredients that you need to make these cookies are super simple and easy. Why is that? Because cookies don’t need to be complicated! These ingredients are all pantry staples and/or real, whole foods, so you can feel confident about what you’re putting into your body!
- Egg + Egg Whites: To make these cookies, you’ll need one egg as well as one additional egg white. This recipe unfortunately cannot be made with a flax egg, as it just doesn’t turn out the same.
- Vanilla Extract: Of course, you need vanilla extract to make these cookies! Real vanilla extract is an essential ingredient that truly makes any chocolate chip cookie recipe shine.
- Coconut Sugar: Coconut sugar helps to make these cookies sweet, without adding refined sugar.
- Almond Flour & Coconut Flour: One of my favorite flour combinations is almond flour and coconut flour. Both of these flours blend beautifully together, and give these cookies the perfect texture!
- Sea Salt: A pinch of salt is necessary in any chocolate chip cookie recipe. Don’t skip this!
- Baking Soda: Baking soda will help these cookies rise!
- Chocolate Chips: To keep this recipe paleo-friendly and dairy-free, I recommend using dairy-free dark chocolate chips. My absolute favorite are by Hu Kitchen, and I use them in all of my chocolate chip cookie recipes!
- Raspberries: In this recipe we’re using fresh raspberries, which add the best flavor to these cookies. The flavor is not the same if you use frozen raspberries, so I highly recommend splurging and using fresh – you deserve it!
How to Make These Paleo-Friendly Cookies
Making these cookies is super simple and easy! Simply start by preheating your oven to 350 F and lining a baking sheet with parchment paper. Then, set aside.
Next, in a large bowl, whisk together the eggs, vanilla and coconut sugar. Then, add the almond flour, coconut flour, salt and baking soda. The dough should be nice and thick. 😉
Fold the chocolate chips into the batter, then add in the strawberries, using a spoon to gently break them up in to the batter.
Using a cookie scoop or spoon, scoop the dough onto the baking sheet until you have approximately 9 large cookies, or 12-14 smaller ones. Bake for 15-17 minutes, then remove from the oven and let cool.
Serve immediately, or store any extras in an airtight container for up to one week. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
Ingredients
- 1 Egg
- 1 Egg White
- 2 Teaspoons Vanilla Extract
- ¾ Cup Coconut Sugar
- 1 ¾ Cups Almond Flour
- ¼ Cup Coconut Flour
- ½ Teaspoon Sea Salt
- ¾ Teaspoon Baking Soda
- 1 Cup Chocolate Chips
- 1 Cup Fresh Raspberries
Instructions
- Start by preheating your oven to 350 F.
- Next, line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the eggs, vanilla, and coconut sugar.
- Next, add in the almond flour, coconut flour, sea salt, and baking soda. The dough should be nice and thick!
- Then, fold in the chocolate chips, then the raspberries, and use your spoon to crush / break down the raspberries.
- Using a cookie scoop or spoon, form 9 large cookies or 12-14 smaller cookies on your baking sheet.
- Bake for 15-17 minutes, then remove from the oven and let the cookies fully cool.
- Serve immediately, or store in an airtight container in the fridge for up to one week. Enjoy!
Recipe In Action
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What others are saying
Hi Nicole. is it bs or bp ? I am making these now and going with baking soda. I’m sure they’ll be great 🙂 thank you so much
Hi! Per the recipe, it’s baking soda! 🙂