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+ servings
Three of the paleo raspberry chocolate chip cookies, laid out on a sheet of parchment paper. A small bowl of raspberries can be seen off to the side.
Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free

Oil-Free Paleo Raspberry Chocolate Chip Cookies

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Nicole Modic
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
SERVES 9 Large Cookies
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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!


  • 1 Egg
  • 1 Egg White
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Coconut Sugar
  • 1 3/4 Cups Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/2 Teaspoon Sea Salt
  • 3/4 Teaspoon Baking Soda
  • 1 Cup Chocolate Chips
  • 1 Cup Fresh Raspberries


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!