We were planning to keep this recipe for our next cookbook but these cookies are so yummy we couldn’t keep it to ourselves any longer. We just had to share it with you. The combination of creamy dark and white chocolate with the tartness of raspberries is irresistible. We guarantee, you won’t be able to stop at just one. Lucky for you (and us), the recipe makes 24.
With all of our recipes, we recommend using our gluten-free flour. You can get our gluten-free flour recipe sent to you when you signup to our email list over to the right in the sidebar, or in the footer below if you’re on a mobile.
This recipe is gluten free, dairy free, egg free, and nut free.
- 2 cups gluten-free flour
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1 cup brown sugar
- 4 tbsp full cream coconut milk
- 1/2 cup chopped dairy-free chocolate
- 1/2 cup chopped dairy free white chocolate
- 1 cup halved fresh raspberries
- 1 tsp vanilla extract or vanilla bean paste
- Preheat oven to 180 ºC (356 ºF).
- Grease and line 2-3 baking trays with baking paper.
- Sift and whisk together flour, xanthan gum, baking powder, and salt.
- Using a mixer, mix coconut oil and brown sugar until combined.
- Add coconut milk, and vanilla. Beat until combined.
- Add the wet ingredients to the dry (or visa versa) and mix.
- Once combined, add the rough chopped chocolate.
- Roll about 1 heaped tablespoon of mixture at a time onto the prepared trays. An ice-cream scoop is helpful for doing this.
- Place chopped raspberries evenly onto balls and push balls down lightly with your palm or a fork.
- Bake for 12 minutes, or until edges are golden. For a crunchier biscuit, bake a little longer.
- Lay out on cooling racks.
If you want more recipes like this check out our cookbook Let Them Eat Good Cake