Raspberry Chocolate Chip Cookies

If you're craving cookies but don’t want to feel the sugar rush aftermath, these raspberry chocolate chip cookies are here to save the day. Made with simple ingredients, they’re soft, chewy, and perfectly balanced between sweet chocolate chips and tangy raspberries.

Think of these as the cookies that let you indulge without the guilt trip; they’re gluten-free and naturally sweetened, so you can even sneak a couple for breakfast—because why not?

These cookies come together fast: whisk up oat flour, oats, a little baking powder, and Splenda for sweetness without the spike. Then, bring in melted butter, eggs, milk, and vanilla for that soft, classic cookie vibe. And here’s the kicker—add in fresh raspberries. They’re juicy, they’re bold, and they take these cookies to the next level.

As they bake, the smell alone will have you hanging around the oven. The edges get that nice golden touch, while the centers stay soft and slightly gooey, thanks to the chocolate chips. These cookies are for the moments you want something sweet and wholesome—no regrets needed.

Ingredients for these Raspberry Chocolate Chip Cookies

Oat Flour – This is the foundation here, and it’s got a nice, mild flavor that doesn’t overpower. If you don’t have oat flour, grab some rolled oats and blitz them in a blender until fine. Works like a charm and saves you a trip to the store.

Rolled Oats – Adds texture and a bit of heartiness. Don’t skimp here—it’s what gives these cookies that satisfying chew. If you’re out, quick oats work, but expect a softer texture.

Baking Powder – The little lift that keeps these cookies from going flat. Make sure yours isn’t expired. No one likes a flat cookie.

Splenda – We’re using Splenda to keep things on the lower-sugar side, but if you prefer, swap it for coconut sugar or even regular sugar for a richer taste.

Butter – Melted butter adds moisture and richness. You could swap it for coconut oil if you’re looking for a dairy-free option, but butter’s going to give you the best flavor.

Milk – Just a touch to keep things tender. Use any milk you like; almond, oat, or cow’s milk all work.

Eggs – Helps bind everything together and gives a bit of fluff. If you’re vegan, try a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water) for each egg.

Vanilla Extract – A little vanilla goes a long way in bringing out the sweetness. Go for the real stuff if you can; it makes a difference.

Fresh Raspberries – These add a juicy, tart pop of flavor and some color. Frozen raspberries can work in a pinch, but they might make things a bit wetter, so toss them in a tiny bit of oat flour before mixing in.

Chocolate Chips – Because every cookie needs chocolate. Dark chocolate chips add a nice balance to the tart raspberries, but feel free to go with milk or semi-sweet if that’s more your style.

How To Make Raspberry Chocolate Chip Cookies

Alright, let’s get these raspberry chocolate chip oat cookies going. Follow along, and you’ll have a batch of cookies that taste like they took all day, even though they come together faster than you’d expect.

Step 1: Preheat the Oven

First up, crank the oven to 350°F. Let it warm up while you prep, because there’s nothing worse than dough sitting around, getting soft and sad.

Step 2: Prep Your Baking Sheet

Line a baking sheet with parchment paper or grab a silicone baking mat if you have one. This keeps things non-stick and makes cleanup a breeze. You’ll thank yourself later.

Step 3: Mix the Dry Ingredients

Grab a large bowl and whisk together your oat flour, rolled oats, baking powder, and Splenda. We’re setting up the base here—get it all mixed up so there aren’t any weird clumps later. And yes, make sure you actually whisk; just a spoon won’t cut it for blending everything well.

Step 4: Blend the Wet Ingredients

In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until it’s smooth and slightly glossy. The butter should be fully melted but not hot, or you’ll end up with scrambled eggs. Take a second here to appreciate the smell of butter and vanilla. You’re on the right track.

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry bowl. Stir it all together gently—don’t overdo it, or you’ll end up with tough cookies. Just mix until you see no dry spots, and everything’s evenly combined. It’ll be a little sticky, but that’s perfect.

Step 6: Fold in the Raspberries and Chocolate Chips

Now comes the fun part. Gently fold in your chopped raspberries and chocolate chips. Go easy here; we’re not trying to mash the raspberries into oblivion. You want pockets of juicy raspberry goodness, not a puree.

Step 7: Scoop and Shape

Grab a tablespoon (or an ice cream scoop) and start scooping your dough onto the baking sheet, leaving a little room between each cookie. Use your fingers to press them down a bit since these cookies won’t spread much. Don’t worry about making them perfectly round—they’re homemade, and we’re here for the charm.

Step 8: Bake to Perfection

Slide the sheet into the oven and bake for about 10-12 minutes. Keep an eye on them around the 10-minute mark; they should look golden around the edges and slightly soft in the middle. Don’t wait until they’re totally firm, or you’ll lose that chewy center.

Step 9: Cool (If You Can Wait)

Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely—or just dig in if you can’t resist. Warm chocolate and juicy raspberries are hard to pass up.

Step 10: Store (Or Just Eat Them All)

If you don’t finish them all right away, store them in an airtight container. They’ll keep for a few days at room temp, or you can pop them in the fridge for a week. But let’s be real—they probably won’t last that long.

Tips and tricks For the Perfect Cookies

Prep Your Ingredients Ahead: Measure out everything before you start. Not only will this save you from searching for vanilla mid-mix, but it also helps keep the raspberries from getting mushy while you scramble for chocolate chips. Organized = delicious.

Room-Temp Eggs Are Your Friend: Cold eggs can make melted butter clump up, which throws off the texture. If you forgot to take them out, pop them in a bowl of warm water for a few minutes.

Keep the Raspberries Chilled: If they’re fresh out of the fridge, they’re less likely to break apart when you fold them in. This keeps those juicy pockets intact in the cookies.

Use a Cookie Scoop: For evenly-sized cookies (and a quicker process), use a cookie scoop. Plus, it makes them all look like they came from the same baker—aka, you.

Don’t Overmix the Dough: After combining the wet and dry ingredients, mix just until everything’s incorporated. Overmixing leads to tougher cookies, and we’re here for that soft, chewy vibe.

Bake Until Just Golden: These cookies are best slightly underbaked; that way, they stay soft and chewy in the center. Look for golden edges with a slightly soft middle, and pull them out—don’t wait for them to be fully set.

Storage Tip: Keep these in an airtight container at room temperature for up to 3 days. Want them to last longer? Pop them in the fridge, where they’ll keep for about a week—if they make it that long.

Reheating for Fresh Cookie Vibes: Microwave a cookie for 8-10 seconds to bring back that fresh-out-of-the-oven warmth. It’ll revive the chocolate and make the whole thing extra delicious.

Freeze the Dough for Later: Want to save some for a rainy day? Scoop the dough onto a baking sheet, freeze until firm, then transfer to a bag. When you’re ready, bake straight from frozen—just add a minute or two to the baking time.

Frequently Asked Questions (FAQ)

Can I use frozen raspberries?
Absolutely. Just make sure to toss them in a bit of oat flour before folding them in, so they don’t make the dough too wet. Don’t defrost them first; keep them frozen, or you’ll end up with pink dough.

What if I don’t have oat flour?
No worries. Just blend rolled oats in a blender or food processor until fine. Boom—DIY oat flour in seconds.

Is there a substitute for Splenda?
Totally. Use coconut sugar, regular sugar, or even honey (though you might need a little less liquid in the dough if you go with honey). The taste will vary slightly, but all options work.

Can I make these dairy-free?
Yes! Just swap the butter for coconut oil or vegan butter. And choose dairy-free chocolate chips if you’re strict on the dairy-free front.

How do I store these cookies?
Keep them in an airtight container at room temp for up to 3 days, or in the fridge for about a week. They’re great chilled, but a quick microwave zap brings back that fresh-baked vibe.

Can I freeze these cookies?
Definitely. You can freeze baked cookies, or freeze the dough in scoops. To bake frozen dough, just add a minute or two to the baking time, and you’re all set.

Can I make these egg-free?
Yep! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water, let it sit for 5 minutes). The texture might be a bit softer, but they’ll still be delicious.

Why are my cookies flat?
Probably an issue with the butter temperature—if it’s too hot, it can make the cookies spread too much. Let the melted butter cool a bit before mixing it in.

Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and less chewy. If you’re into that, go for it; otherwise, stick with rolled oats.

Dietary Variations

Vegan-Friendly
Swap out the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water, let it sit for 5 minutes to thicken). Use coconut oil or vegan butter instead of regular butter, and grab some dairy-free chocolate chips. Boom, plant-based cookies!

Dairy-Free
Use coconut oil or any plant-based butter instead of regular butter, and choose dark chocolate chips without milk (there are plenty of dairy-free options out there). Perfect for lactose-free cookie munching.

Nutty Boost
Not exactly a dietary restriction, but if you’re into a little extra protein and flavor, throw in some chopped almonds or walnuts. They add a nice crunch and make things extra satisfying.

Extra Fiber Kick
Sneak in a tablespoon of chia seeds or ground flaxseed for a bit more fiber and a boost of omega-3s. Just don’t go overboard, or you’ll end up with “healthy” cookies that taste a little too… healthy.

More Cookie Recipes

• Banana Bread Cookies
• Double Chocolate Protein Cookies
• 3-Ingredient Breakfast Cookies
• Peanut Butter Protein Cookies
• Chocolate Chip Protein Cookies

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