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!