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!