Raspberry Chocolate Chip Cookies

I've been a bit MIA from here lately. It's summertime and I am dedicated to soaking up as much Vitamin D as possible. Also, I've been traveling quite a bit (yay!) and just havn't had the time to get my posts done for you. Now that I have some extra free time, I'm going to try and butter you all up with sweet things. Like telling you that you are pretty. And funny. And smart. Also, giving you this cookie recipe. 

These are slightly sweet and are filled with chocolate chips. Fresh raspberries are blended into the batter to give it a slight raspberry taste. Because what's better than fresh berries in the summer? Nothing. Now, please make them and forgive me for my absence.

Raspberry Chocolate Chip Cookies

Prep Time: 10 mins
Cook Time: 12-14 mins
Yields: 18-20 cookies

Dry Ingredients:
⅓ cup + 2 tbs coconut flour
¼ cup tapioca flour or arrowroot *See Notes
½ tsp baking soda
¼-½ cup Enjoy Life Chocolate Chips

Wet Ingredients:
2 lg eggs, whisked
⅓ cup honey
¼ cup coconut oil, melted
¼ cup coconut milk
¼ tsp vanilla
1 cup/6 oz fresh raspberries, blended


  1. Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment paper.
  2. Mix together dry ingredients, minus chocolate chips, in a med-large bowl. Blend the raspberries using a food processor or blender. Once done, pour them into a smaller bowl with remaining wet ingredients.
  3. Create a hole in the center of the dry ingredients. Gradually pour in the wet ingredients, mixing until well combined. Then, fold in the chocolate chips.
  4. Using a cookie scoop or spoon, create cookies using about 2 tbs of batter. Place onto the cookie sheet and shape as needed. These cookies will not spread so they will cook as you shape them now.
  5. Bake for 12-14 minutes. Your baking time may vary based on your oven, so watch carefully so they don't burn. Remove and let cool.

Notes: This is a thin batter, but should be thicker than pancake batter.  If it is too runny for you to work with, add tapioca/arrowroot in increments of 2 tablespoons.

*UPDATED 7/22/2016

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