Chocolate Chip Raspberry Cookies (Edit recipe)

I think with all the Valentine recipes filling my feed these days I have been craving raspberry and chocolate. So I decided to combine the two in one scrumptious cookie. One thing I really like about putting the raspberry in the middle to cook is that you get just enough raspberry taste without overwhelming the cookie. You could totally leave the raspberry off if you want because the cookie is darn good by itself.

15 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	599
Fat:	48 g
Carbohydrates:	38 g
Protein:	8 g
Cholesterol:	31 g
Sodium:	323 mg
Fiber:	9 g
Sugars:	19 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 6

Ingredients

0.75 cup Coconut Sugar
0.75 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 whole Egg
1 whole Egg Yolk
2 tsp Vanilla Extract
2 cup Almond Flour
1 tsp Baking Soda
0.25 tsp Sea Salt
1 cup Dark Chocolate Chips
1 pint Organic Raspberries

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350.
Place the shortening and sugar in a mixing bowl and beat thoroughly with a stand or hand mixer. The mixture should be creamed and fluffy.
Add the egg, egg yolk, and vanilla and mix until combined. Add the baking soda, salt, almond flour and mix. Add chocolate chips and mix again.
Use an ice scream scoop to get a heaping tablespoon of batter. Press the scoop against the side of the bowl to flatten the dough and then place it on the baking sheet.
Take one raspberry and press the bottom of it in to the middle of the dough ball. Repeat until dough is gone.
Bake them for approximately 12 minutes or until edges are slightly browned. Let cool on baking sheet for 2-3 minutes and then transfer to a wire rack.