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4 almond butter raspberry chocolate chunk cookies on parchment paper and flowers
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4.50 from 2 votes

Salted Almond Butter Raspberry Chocolate Chunk Cookies

Salted almond butter raspberry chocolate chunk cookies are soft and pillowy, filled to the brim with bursting berries and pools of melted dark chocolate.
Prep Time5 mins
Active Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Dairy Free, Gluten Free, Paleo, Refined Sugar Free
Servings: 15 cookies
Author: rylee

Ingredients 

  • 1 flax egg 1 tbsp. ground flax + 2.5 tbsp water-stir together and let gel 5 minutes
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil melted and cooled
  • cup salted almond butter
  • 1 teaspoon vanilla
  • 1 ½ cup almond flour
  • ¼ teaspoon baking soda
  • ¾ cup dark chocolate chopped
  • ¾ cup frozen raspberries

Instructions

  • Preheat oven to 325F and line a baking sheet
  • In a large bowl, add your flax egg, vanilla, maple syrup, coconut oil, almond butter, and vanilla and whisk until combined and fluffy
  • Add your almond flour, baking soda and salt and using a spatula fold into your wet ingredients until combined with no almond flour lumps
  • Add your chopped dark chocolate and frozen raspberries and very gently combine with a spatula. You don’t want the berries to completely burst in the dough
  • Using a medium sized cookie scoop, place each scoop on a baking sheet least one inch apart and slightly flatten the top of the cookie. Bake for 10 to 12 minutes, or until edges are set and slightly brown on top. Let cool on baking sheet 5 minutes then transfer to cooling rack to cool completely–or eat warm!