I always have a plan heading into the weekend what I am going to bake, and in turn, what I am going to share here. This weekend’s baking plan initially was to whip up a batch of Paleo Smore’s Bars (which I actually still intend to do this afternoon haha) and then share with you the recipe for either Mini Cookie Dough Cheesecake Cups or Korean Beef Stir Fry. But then Pinterest threw a beautiful, crush-worthy picture of chocolate chip cookies studded with raspberries at me and here we are…
I am a firm believer that one can never have too many chocolate chip cookie recipes. Chocolate chip cookies are just one of those quintessential desserts that no one can resist, especially warm from the oven. In my (almost) year of gluten-free, I have tried lots of different chocolate chip cookie variations. There were the classic chocolate chip cookies, which were insanely delicious but NOT dairy-free or refined sugar-free. Those were the cookies I postponed my New Year Resolutions for… 🙂 An earlier rendition, Paleo-friendly, combined dark chocolate with toasted pecans. My most recent creation combined a scrumptious chocolate chip cookie base with the warm and comforting finish of a snickerdoodle, ending up in what I decided to call Churro Chocolate Chip Cookies. All of these were good in their own right and will always hold a place in my chocolate chip cookie lineup. But none, and I mean none, can hold a candlestick to THESE Raspberry Dark Chocolate Chip Cookies. I say this with the utmost confidence, and I will go so far as to say that these are one of the best cookies I have EVER had, even BEFORE gluten-free life.
The recipe that inspired these cookies was not gluten-free, so I found what I thought would be a good base and went from there. I have to be honest, I had put off trying so many recipes because they had almond butter in them. I know that lots of peeps love almond butter, but I am not one of them… I am a peanut butter girl through and through (there is a jar in my desk at work at almost all times), but I also know that adding peanut butter to a cookie recipe is not likely to work out in the long run if you don’t want peanut butter to be a key flavor note. Almost all of the gluten-free and dairy-free chocolate chip cookie recipes I looked at yesterday used almond butter, so I decided it was time to push past my preconceived notion that anything with almond butter would taste like almond butter and hence not be appealing to me. I bought a jar and I am So. Happy. I. Did… The almond butter is the biggest difference between these cookies and the Dark Chocolate Toasted Pecan Cookies mentioned earlier, but they are worlds apart in how they turned out. Lesson of the day: don’t be a stubborn a*sh*le and try new things.
The other thing I think is noteworthy about these cookies is the balance and richness brought by using a combination of ghee and coconut oil. If there is one truth I know to be true when experimenting with gluten-free and Paleo baking it is that the more combinations you use the better the end result will be. Ghee and coconut oil. Almond flour, coconut flour, and tapioca flour. It is 100% worth the extra time and money if you are committed to eating this way for the rest of your life. But that is just my opinion- take it or leave it. 🙂
The fresh raspberries in these cookies are just gorgeous, and I would argue that dark chocolate and raspberry is one of the winning-est combinations ever. See for yourself.
Raspberry Dark Chocolate Chip Cookies
Raspberry Dark Chocolate Chip Cookies
1/3 C coconut oil, softened but not melted
1/3 C ghee, softened but not melted
10 tbsp pure maple syrup
4 tbsp almond butter
1 tbsp vanilla
2 large eggs
3 1/3 C almond flour
4 tbsp tapioca flour
2 tbsp coconut flour
1/4 tsp cinnamon
1/2 tsp pink Himalayan sea salt
2 C dark chocolate chips
1 C fresh raspberries, roughly diced
- Preheat oven to 350 degrees F. Lightly spray/grease a nonstick cookie sheet or line with parchment paper or set aside.
- In a large bowl, cream together the coconut oil, ghee, maple syrup, and vanilla. A stand mixer fitted with paddle attachment works well, but a hand mixer will work, too. Once smooth and silky, add eggs one at a time until combined.
- In a separate, medium bowl, whisk together the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and pink Himalayan sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Use a wooden spoon or a sturdy spatula to stir in the dark chocolate chips first, and then the diced raspberries. Some of the raspberries will fall apart and swirl into the dough- no biggie.
- Drop rounded scoops of cookie dough onto your prepared baking sheet, at least 2 inches apart. I used a medium cookie scoop.
- Bake for 10-15 minutes, depending on the size of your cookies, until lightly golden brown around the edges and on top. Err on the side of slightly under-baking, if you’re unsure, since the cookies will continue to cook and set up on the baking sheet for a few minutes after they are removed from the oven.
- Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Or, alternatively, enjoy warm!
- Store in an airtight container. They’ll be gone before you can worry about how long they’ll last. 😉
What’s your favorite chocolate flavor combination? I really think that the dark chocolate raspberry is my forever favorite. But really, chocolate is just ridiculously amazing no matter what, so there’s that… Find me on Facebook or follow me on Instagram– tag me in your pictures when you try these cookies- promise Promise PROMISE you’ll love them, and I’d love to see how they turn out for you!
PS- Per my husband’s suggestion, I split the dough in half prior to the addition of the dark chocolate chips and raspberries and did half with dried cherries and semi sweet chocolate chips. They were also really good, and I want to try again with fresh Bing cherries. Farmer’s Market season is right around the corner… can’t wait!