Gluten Free Raspberry Chocolate Chip Cookies

I was scrambling last minute to make a valentines treat for my lover….and was overwhelmed with what to make, but luckily came across this recipe! Chocolate + raspberries are the perfect combination….and they did not disappoint! They are gluten + refined sugar free - which is a WIN in my books! The coconut sugar gives them the perfect chewy texture.

If you are celebrating Valentines day late then ENJOY! Or even if you have already celebrated….ENJOY!

INGREDIENTS

1/2 cup butter, softened
3/4 cup coconut sugar
1 egg
1 1/2 tsp vanilla extract
2 1/2 cups fine almond flour
3/4 cup gluten free rolled oats
1 tsp corn starch
1 tsp baking soda
1/2 tsp sea salt
3/4 - 1 c cup chocolate chunks or chips
1/2 cup frozen raspberries

INSTRUCTIONS

Preheat oven to 350°F and line a large baking sheet with parchment paper.
In a Kitchen Aid, cream softened butter with the coconut sugar. Add egg + vanilla and continue mixing until very smooth. (If you don’t have a standing mixer you can use a hand mixer.)
In a separate bowl stir together the almond flour, rolled oats, baking soda, corn starch + sea salt until well-combined.
Pour dry ingredients slowly into the wet ingredients while mixer is on low and stir until a dough forms - don’t over mix.
Gently fold in the chocolate chunks and raspberries with a spatula.
With a big cookie scoop (3 tbsp of dough) scoop rows of cookie dough balls about 2 inches apart. Gently flatten each cookie. Make sure most of the raspberries are pressed into the centre of the cookies, and not the outer edges to avoid getting mushy! I often add more chocolate chunks on top at this point ;)
Bake for 12-13 minutes, then allow to completely cool, at least 20 minutes so they don’t fall apart. Once completely cooled, store these in the refrigerator or freezer. The raspberries make the cookies quite moist as they sit.
Enjoy!

xoxo

Adapted from Gathered Nutrition