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!
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!
Calories: 315kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 268mg | Potassium: 147mg | Fiber: 6g | Sugar: 18g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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