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Several chocolate raspberry cookies sitting on a wood tray.
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Chocolate Raspberry Cookies

These soft, thick chocolate raspberry cookies feature chocolate chips, white chocolate and fresh raspberries in a delicious gluten free bakery-style chocolate cookie. They are total decadence!
Prep Time: 30 minutes
Cook Time: 14 minutes
Chilling Time: 1 hour
Total Time: 1 hour 44 minutes
Servings: 12
Calories: 420 kcal

Ingredients

  • 1 ⅔ Cups (247 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • ½ Cup (40 g) Unsweetened Cocoa Powder
  • 3 Tablespoons (24 g) Corn Starch
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • ¾ Cup (170 g) Vegan Butter room temperature
  • ¾ Cup (160 g) Light Brown Sugar
  • 6 Tablespoons (75 g) Sugar
  • 1 large (50 g) Egg
  • 1 large (37 g) Egg Yolk
  • 2 teaspoons Vanilla
  • 1 Cup (170 g) Allergen Free Semi-Sweet Chocolate Chips
  • 1 Cup (170 g) Dairy Free White Chocolate Chips
  • 1 Cup (140 g) Fresh Raspberries

Instructions

  • Spread the raspberries on a baking sheet and flash freeze them for 30 minutes prior to mixing the cookie dough.
  • Line 2 baking sheets with parchment paper and set aside.
  • Combine the gluten free flour, cocoa powder, corn starch, baking powder, baking soda and salt in a small mixing bowl. Whisk to mix well.
    1 ⅔ Cups (247 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (40 g) Unsweetened Cocoa Powder, 3 Tablespoons (24 g) Corn Starch, 1 ½ teaspoons Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Kosher Salt
  • Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer. Beat on medium speed for 5 minutes using the paddle attachment. Scrape down the sides of the bowl.
    ¾ Cup (170 g) Vegan Butter, ¾ Cup (160 g) Light Brown Sugar, 6 Tablespoons (75 g) Sugar
  • Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Beat for another 90 seconds.
    1 large (50 g) Egg, 1 large (37 g) Egg Yolk, 2 teaspoons Vanilla
  • Turn the mixer to the lowest speed. Slowly add in the dry ingredients and stir until just combined.
  • Add the chocolate chips, white chocolate chips and raspberries. Stir gently until the ingredients are evenly dispersed.
    1 Cup (170 g) Allergen Free Semi-Sweet Chocolate Chips, 1 Cup (170 g) Dairy Free White Chocolate Chips, 1 Cup (140 g) Fresh Raspberries
  • Scoop the cookie dough into ¼ cupfuls. Place on the prepared baking sheets spaced about 3 inches apart. Flatten the tops slightly, so they resemble hockey pucks. Cover with plastic wrap and refrigerate for 60 minutes.
  • Preheat the oven to 425 °F (218 °C).
  • Bake the cookies for 14 minutes or until the edges are set when gently poked. The centers will be quite soft still. Remove from the oven and cool on the baking sheet for 15 minutes before removing to a wire cooling rack.

Notes

STORAGE: Store leftover cookies in an airtight container for up to 3 days.  Cookies will soften during storage due to the moisture from the raspberries.