Line a baking sheet with parchment paper. Set aside.
Add the raspberries to a small bowl and use the back of a teaspoon to mash them into a purée. Set aside.
In a medium-sized mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it's a bit lighter and very smooth. (Using an electric mixer for this is easiest.)
Add in the raspberry purée, almond meal, vanilla, and salt. Mix until smooth.
Fold in the flour and mix only until it's evenly incorporated.
Shape the batter into approximately tablespoon-sized balls. (If you have a 1¼ inch cookie scoop, it’s the perfect size.) For a smoother surface, you can gently roll each one between the palms of your hands. Place them on the parchment-lined baking sheet as you go, with about 1½ or so inches between them. (You might need a second sheet, but it’s not likely - they barely spread when they bake.) At this point, gently and lightly press about 5 chocolate chips onto each cookie. (If you want to keep them purely raspberry, you can skip this.)
Cover with plastic wrap and refrigerate until the batter is firm, about 1 hour. (It’s okay if it’s longer — up to overnight is fine.)
Preheat the oven to 350°F.
Remove the the baking sheet from the refrigerator and bake in the preheated 350° F oven until bottoms are slightly golden and the cookies are solid, about 12 minutes.
Let the cookies cool on the baking sheets for at least 15 minutes.