Name: Chocolate Raspberry Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 104 min
Ingredients: 1 2/3 Cups Gluten Free 1-to-1 Flour Blend (I use Bob's Red Mill); 1/2 Cup Unsweetened Cocoa Powder; 3 Tablespoons Corn Starch; 1 1/2 teaspoons Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon Kosher Salt; 3/4 Cup Vegan Butter (room temperature); 3/4 Cup Light Brown Sugar; 6 Tablespoons Sugar; 1 large Egg; 1 large Egg Yolk; 2 teaspoons Vanilla; 1 Cup Allergen Free Semi-Sweet Chocolate Chips; 1 Cup Dairy Free White Chocolate Chips; 1 Cup Fresh Raspberries

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Let me introduce you to these absolutely decadent chocolate raspberry cookies. These thick bakery-style cookies are filled with a combination of raspberry
pieces and three different kinds of chocolate. If you love raspberry flavor, you will adore these cookies!

A hand picking up a chocolate raspberry cookie from a wood tray.

If you like thick and chunky cookies, you should also try my gluten free Levain cookies or these copycat Chick-Fil-A chocolate chunk cookies.

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Ingredient Notes
Substitutions & Variations
How to Make Chocolate Raspberry Cookies
Expert Tip
Storage
More cookie recipes to try:
Recipe

Ingredient Notes

This delicious cookie recipe is made with simple ingredients, most of which you can find in any grocery store. If you need dairy free white chocolate, you may have to order that online as it is sometimes hard to locate. The recipe is both gluten free and dairy free as written.

Ingredients for chocolate raspberry cookies on a marble counter.

Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
Unsweetened Cocoa Powder - You will want standard cocoa powder here, like Hershey's, not Dutch process cocoa.
Vegan Butter - I used Country Crock plant butter for this recipe, but any stick type vegan butter will work fine. If you're not dairy free, use unsalted butter in the same measure.
Allergen Free Chocolate Chips - I used Nestle Allergen Free semi-sweet chocolate chips. I also like the Enjoy Life brand. If you're not dairy free, you can swap in your favorite chocolate chips here.
White Chocolate Chips - I didn't have any dairy free white chocolate chips on hand, so I used chopped white chocolate chunks. I do like Pascha brand or Enjoy Life brand of white chocolate chips for cookies. And if you're not dairy free, Ghiradelli brand is my recommendation.
Raspberries - I had fresh raspberries on hand, which I flash froze to make them a little sturdier for mixing. If you only have frozen raspberries, those will work fine too. There is no need to thaw them first.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use dairy butter and regular chocolate chips in the same measure.
Make it Corn Free - Replace corn starch with an equal measure of tapioca starch or arrowroot powder.
Fruit Swap - You can use any type of fresh fruit (with flash-freezing) or frozen fruit in this recipe. You could also swap fruit for nuts, peanut butter cups or any other mix in you like. The base cookie recipe is delicious and adaptable.

How to Make Chocolate Raspberry Cookies

Before mixing your cookie dough, spread your fresh raspberries on a baking sheet and flash freeze them for 30 minutes.

Line two cookie sheets with parchment paper and set them aside.

Flour, cocoa powder, cornstarch, baking powder, baking soda and salt combined in a small mixing bowl.

STEP 1: Combine the gluten free flour, cocoa powder, corn starch, baking powder, baking soda and salt in a small bowl. Whisk together until it's well mixed.

Brown sugar, sugar and butter combined in a large metal bowl.

STEP 2: Add the brown sugar, granulated sugar, and butter to the bowl of anelectric mixer. Beat on medium speed for 5 minutes.

Eggs and vanilla extract added to the creamed butter and sugar.

STEP 3: Add the egg, egg yolk and vanilla extract to the bowl with the creamed butter and sugars. Beat again for 90 seconds.

Dry ingredients being mixed into the wet ingredients.

STEP 4: With the mixer on low speed, slowly add the flour mixture. Stir until it is just mixed.

Chocolate chips, white chocolate, and raspberries being stirred into the chocolate cookie dough.

STEP 5: Finally, add the chocolate chips, white chocolate, and frozen raspberries
to the cookie dough. Stir gently until they are evenly incorporated.

Five large balls of cookie dough on a baking sheet.

STEP 6: Scoop the cookie dough into ¼ cupfuls and place them on the prepared cookie sheet spaced about 3 inches apart. Flatten the dough balls slightly so they resembles hockey pucks.

Cover with plastic wrap and refrigerate for 1 hour before baking.

Expert Tip

For soft, gooey centers bake these raspberry chocolate chip cookies
until the edges are just barely set. Allowing for a long cooling time on the baking sheet will help the cookies continue to bake and set as they cool down.

Several chocolate raspberry cookies sitting on a wood tray.

Storage

These cookies are best when eaten the day they are baked. Of course, they can be stored and will stay soft and enjoyed for several days. However, the fresh raspberries
add a lot of moisture which will soften the crispy edges of the cookies over time.

A chocolate raspberry cookie broken in half showing how thick they are.

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.