Ingredients
- 1/2 cup coconut oil
- 1 cup coconut sugar
- 1/4 cup almond milk, unsweetened
- 1 tbsp. vanilla extract
- 1 cup gluten free all-purpose flour
- 1 cup almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup dark chocolate chips
- 3/4 cup fresh raspberries, cut into halves
Directions
- With an electric mixer, beat the coconut oil and coconut sugar together until smooth. Then add the almond milk and vanilla. Mix until combined.
- In a separate bowl mix both flours, baking soda, baking powder and salt.
- Combine the wet and dry ingredients, and then gently fold in the chocolate chips and then the raspberries.
- Let mixture chill covered in the refrigerator for about 20-30 minutes. Chilling the dough will make the cookies extra soft and chewy!!
- Preheat oven to 350 degrees F and line one or two baking sheets with parchment paper. Set aside.
- Roll the cookie dough into balls (2 tbsp. worth) and place them on the prepared pan(s). Should make about 18 cookies.
- Bake until slightly golden and firm, about 9-12 minutes. They maybe seem like they should bake longer but under-baking is the key to soft cookies! After cooling they'll be perfectly easy to handle and absolutely delicious!
- Let cool for 10 minutes before serving.