An easy recipe for healthy soft and chewy chocolate chip cookies loaded with fresh raspberries and chocolate chips! Made without eggs, without grains, and without sugar, these delicious cookies take 12 minutes to make! Naturally keto and low carb, they are also vegan, paleo and gluten-free.
Dark Chocolate and Raspberry Cookies
It’s no secret I love my chocolate chip cookies on here. We’ve had the best healthy chocolate chip cookies, coconut flour chocolate chip cookies and recently, strawberry chocolate chip cookies.
Ever since I tried a raspberry chip ice cream recently, I knew I had to transform that flavor in cookie form.
Fresh, tangy raspberries mixed with a sweet cookie base and loaded with chocolate chips… I have no words.
Actually, I do. I did initially want to make white chocolate and raspberry cookies, but the white chocolate aspect was a little lacking. Instead, we are going with the classic Dark chocolate Raspberry Chip Cookies.
These healthy raspberry cookies are a game-changer! Thick, soft and chewy cookies that need just one bowl and less than 15 minutes to make!
Not only are these cookies completely keto, low carb and sugar free, but it is also paleo, vegan, gluten free and dairy free!
Raspberry Chocolate Chip Cookies Ingredients
Unlike traditional chocolate chip cookies, these chocolate chip cookies with raspberries contain no butter, no grains, no eggs and no sugar…but you’d never tell!
- Blanched Almond Flour
- Coconut Flour
- Baking powder
- Coconut Oil
- Keto Maple Syrup
- Unsweetened Applesauce
- Vanilla Extract
- Chocolate Chips of choice
Please try not to substitute any of the dry ingredients here, as they won’t turn out well. If you don’t have access to blanched almond flour, you can use normal almond flour or almond meal. However, be wary that the cookies will be darker and have a nuttier flavor.
Unsweetened applesauce on its own isn’t considered keto-friendly. However, the amount used (especially once divided amongst the 12 cookies) yields a minimal carb count. You can substitute it for pumpkin puree or overripe mashed banana.
How to make raspberry chocolate chip cookies
Step 1– Preheat the oven to 180C/350F. Line a baking tray with parchment paper or prepare a Silpat cookie sheet.
Step 2- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients, except for your raspberries and chocolate chips and mix until just combined. Fold in half your raspberries and chocolate chips.
Step 3- Form 12 balls of cookie dough. Place the balls of dough onto the lined tray. Press each ball into a cookie shape (these cookies won’t spread much). Evenly distribute the extra raspberries and chocolate chips on top.
Step 4- Bake the cookies for 10-12 minutes, or until the edges are just starting to brown. Remove the cookies from the oven before allowing them to cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.
Can you use fresh or frozen raspberries?
Either fresh or frozen raspberries will work well for these cookies.
If you choose to use frozen raspberries, be sure that they have been thawed out completely, at room temperature. Also, be sure to soak up any extra moisture using a paper towel.
How to store raspberry chocolate chip cookies
Raspberry cookies can be stored at room temperature, in a sealed container, for up to 3 days. Cookies are best kept in the fridge and will remain fresh for at least 1 week.
Chocolate Chip raspberry cookies are also freezer friendly. To freeze cookies, wrap each one individually in parchment paper and store in a ziplock bag.
To enjoy cookies from the freezer, allow thawing at room temperature.
Tips and Tricks for the BEST keto raspberry cookies
Do not overbake the cookies! They may seem slightly undercooked when you remove them from the oven, but they firm up and continue baking while cooling.
If your cookie dough is too crumbly (this can happen if you use a very strong brand of coconut flour), add a tiny bit more applesauce or even a dash of milk.
I prefer reserving most of the raspberries to top the cookies with, as this ensured each cookie had sufficient raspberries in each one.
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Healthy Raspberry Chocolate Chip Cookies (Keto, Vegan, Paleo)
- 1 1/2 cups blanched almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil
- 1/4 cup keto maple syrup can sub for maple syrup or agave nectar
- 2 tablespoon unsweetened applesauce * See notes
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries
- 1/2 cup chocolate chips of choice Optional
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, add your wet ingredients, except for the raspberries and chocolate chips, and mix until combined.
- Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add a dash of milk. Fold through half your raspberries and chocolate chips.
- Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with remaining raspberries and chocolate chips. Bake for 10-12 minutes, or until the edges go slightly brown.
- Allow cookies to cool on the tray for 10 minutes, before carefully transferring to a wire rack until completely cool.
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