Raspberry Chocolate Chip Cookies Recipe
Raspberry Chocolate Chip Cookies are fruity, chocolatey, and chewy, with a slight crunch. Not too sweet, the juice from fresh raspberries makes these naturally pink, and with melting chocolate in every bite, they're absolutely delightful.*Makes about 2 dozen small cookies
Servings: 12
Calories: 218kcal
Ingredients
- ½ cup fresh raspberries, washed and dried
- ½ cup unsalted butter, softened to room temperature
- ¾ cup powdered (confectioners) sugar, sifted
- ¼ cup almond flour
- 2 teaspoons pure vanilla extract
- ½ teaspoon Kosher salt (use half the amount if you use table salt)
- 1 cup plus 2 tablespoons all-purpose flour
- ¾ cup semisweet chocolate chips
Instructions
- Set oven and prep baking sheet. Preheat the oven to 350℉. Line a sheet pan with parchment paper and set it aside.
- Make the batter. In a medium-sized mixing bowl, combine the softened butter with the sifted powdered sugar. Use an electric beater to mix for about a minute, until it's a bit lighter and very smooth. Add in the raspberries, almond flour, vanilla, and salt. Mix until it's evenly blended, and then use a rubber spatula to fold in the flour with the chocolate chips, just until you no longer see dry spots.
- Shape the cookies. Use a 1¼-inch cookie scoop to shape the batter, placing them on the parchment-lined baking sheet as you go, with about 2 inches between them. (They barely spread when they bake.)
- Bake. Bake in the preheated 350℉ oven until bottoms are slightly golden, 10 to 12 minutes.
- Cool. Let the cookies cool on the baking sheets for at least 15 minutes.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 100mg | Potassium: 86mg | Fiber: 2g | Sugar: 12g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg