Grain Free Raspberry Chocolate Chip Cookies (Gluten Free, Dairy Free)

Take advantage of raspberry season with these Raspberry Chocolate Chip Cookies. Made grain free, gluten free and dairy free.

I've been a bit absent from here lately. It's summertime and since I'm in an office all day long throughout the week, I've been trying to soak up as much Vitamin D as possible during my free moments. There's nothing quite like ending the long day sitting on my patio enjoying the breeze or fitting in a quick run in the sunshine at lunch. PSA reminder to wear your sunscreen because getting burnt is no joke. 

The summer seems to always be a bit easier for me because I tend to travel more. Which I absolutely LOVE, but it's left me a little low on time to work on new posts for all of you. I talked to Kyle recently about how I hadn't posted anything because I hadn't had time and he reminded me that I could always find time for it if I wanted to. Instead of sitting down and watching TV at the end of the day, I could use that time to make something new. Or if I wanted to, I could shorten my run and use extra time there. And you know what, he's right. This blog is something I love to do and I'm going to start dedicating some more time to it. And if that doesn't make you happy, then I'm going to start buttering you all up with sweet things. Like tell you that you are pretty and funny and smart (all of which are true!) Oh, and I'm also going to give you a very summer appropriate cookie recipe starting with these gluten free chocolate chip cookies.
 

Now, these aren't your typical chocolate chip cookies. For starters, the chocolate chips I use are allergen friendly (dairy, gluten and soy free) which already sets them apart a bit. I also blended fresh raspberries right into the batter. What's better than eating fresh berries in the summer? Combining them with chocolate chips, that's what. These Raspberry Chocolate Chip Cookies are such a nice sweet treat for the warm weather, although really you could make them any time of year. Since you use fresh raspberries in this recipe, there is some extra liquid that they bring to the batter. When you're making these, it's important to note that they will be a thinner batter. It should be a bit thicker than pancake batter. You could still shape it with your hands if you really want to (I've done it!) but it might get a bit sticky so I think you'll be more comfortable if you use a spoon or a cookie scoop. If you'd prefer to work with a thicker batter, mix in an extra 2 tablespoons of tapioca flour. From there, add in 1 tbsp additional until you get it to the consistency you like, but really, if you work with the thin batter, they'll taste just as good! They'll just be thinner cookies - like what you see in the photo! UPDATE July 22, 2016 - I had a reader make this batter into mini muffins and she says they turned out well! If you'd like to switch it up and try it that heck the comments for her instructions if you want to try that too!

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Grain Free Raspberry Chocolate Chip Cookies
Take advantage of raspberry season with these Raspberry Chocolate Chip Cookies. Made grain free, gluten free and dairy free.
Ingredients
  • 1/3 cup + 2 tbs coconut flour
  • 1/4 cup tapioca flour + addtl if needed
  • 1/2 tsp baking soda
  • 1/4-1/2 cup dairy free chocolate chips
  • 2 lg eggs, whisked
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut milk
  • 1/4 tsp vanilla
  • 6 oz (1 cup) fresh raspberries, blended
Instructions
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. *See notes about consistency* 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.
Note: This is a thin batter, but should be thicker than pancake batter. If it is too runny for you to work with, add an additional 2 tablespoons of tapioca flour. From there, add in 1 tbsp additional until you get it to the consistency you like.
Details
Prep time: Cook time: Total time: Yield: 18-20 cookies

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