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Oatmeal Raspberry Chocolate Chip Cookies

Take your cookie cravings to the next level with these Oatmeal Raspberry Chocolate Chip Cookies! Biting into this cookie you’ll be met with a burst of sweet, tart, juicy raspberries and dark chocolate morsels all encapsulated in a simple and delicious oatmeal cookie base. Prep takes place all in one bowl and is ready in no time! | Gluten Free + Low FODMAP + Vegan Options


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stack of Oatmeal Raspberry Chocolate Chip Cookies

These Oatmeal Raspberry Chocolate Chip Cookies are actually the first of two raspberry cookies recipes that I’m going to be sharing. I couldn’t decide between making an oatmeal version and an almond flour version so I just decided to make both.

I’ve lost count of the amount of individual batches that have come out of my oven in the past two weeks between all of the testing of the two version, but I’m not complaining! These cookies strike such a great balance of sweet, salty, tart and buttery. Even the dairy free, coconut oil cookies that I tested had a rich, buttery feel!

If you’re on the fence about adding fruit to your cookies I encourage you to give these ones a try. They’re super easy to make, they look great and they taste even better!






How to Make These Oatmeal Raspberry Chocolate Chip Cookies

These cookies, like most cookies, are very straight forward.

  1. Beat together the butter (or melted coconut oil) and brown sugar until combined. Once mixed, add your egg (or flax eggs) and vanilla extract and mix again.
  2. Add your dry ingredients to the bowl: gluten free all purpose flour, certified gluten free oats, baking soda and salt. Mix together until a soft dough forms.
  3. Stir in the chocolate chips making sure they are well distributed throughout the dough.
  4. Stir in the frozen raspberries. Again, make sure they are well mixed throughout the dough.
  5. Roll into little balls and bake. Make sure not to overcrowd the baking sheet as these do spread in the oven.
  6. Let cool and enjoy! Make sure you read on below about cooling suggestions for the different cookie variations. Coconut oil cookies and egg free cookies need more time to cool.
Oatmeal Raspberry Chocolate Chip Cookies collage

Substitutions

How to make these cookies egg free:

  • You can use a flax or chia egg in place of a regular chicken egg. Essentially you’re combing 1 tablespoon ground flax or chia seeds with 2 tablespoons water and give that mixture time to gel up.
  • You HAVE to let the cookies cool on the baking sheet for at least 10 minutes before moving to a wire rack. If you try to move the cookies too soon they’ll fall apart. Once fully cooled they can easily be moved, held and stored without breaking.

How to make these cookies dairy free:

  • You can use vegan butter in place of dairy butter. This will be the easiest swap.
  • You can use coconut oil but there are a few things you’ll need to keep in mind:
    • Melt the coconut oil and cool to room temperature before mixing together with the brown sugar.
    • Let the cookies sit and cool about 10-15 minutes on the baking sheet before transferring to a wire cooling rack. Cookies that get moved too soon will fall apart – you’ve been warned!
    • Coconut oil cookies will be crispier and crunchier around the edges but still soft and chewy in the middle. They will also taste slightly of coconut – just a little FYI.

Final Questions & Tips

Should I use fresh or frozen raspberries?

  • Frozen raspberries are best because they mix in easier to the dough without breaking apart.
    • They are especially important to use if you’re using coconut oil (instead of butter) because the frozen berries will chill the dough enough on their own so that you don’t need to chill in the fridge or freezer (which will cut down on time).
  • If you’re working with fresh berries, I recommend placing them in the freezer for at least 30 minutes before baking. They won’t be fully frozen, but they’ll do.

Can I use a different type of berry?

  • Absolutely! These cookies are based off of my blueberry oatmeal cookies. Blackberries with their tart-sweetness would also make a great addition. Strawberries would also work but I don’t think their flavour would cut through quite enough.

Wire cooling racks are necessary

  • After your cookies have cooled enough to handle and move (remember that flax/chia egg cookies and coconut oil cookies need more time to cool) it’s important to remove your cookies from the baking sheet to cool on a wire rack. You need a cooling rack so that you can get air flow to the bottom of the cookies. The raspberries will release water even after baking. If the cookies are left too long without moving (over an hour) then they might get a bit soggy on the bottom. Once they’ve had some breathing room they’ll be fine.

Freeze for later

  • Once fully cooled, place the cookies on a baking sheet you can fit in the freezer. Place in the freezer until solid and then transfer the cookies to a bag or Tupperware container – place a small sheet of baking parchment in between each cookie to prevent cookies from freezing together. Cookies will keep up to 3 months in the freezer.  You can enjoy frozen cookies straight out of the freezer or allow them to thaw in the fridge overnight.
Oatmeal Raspberry Chocolate Chip Cookies on baking paper surrounded by raspberries and chocolate chips

I hope you love these cookies as much we do! Keep an eye out for the oat free, almond flour raspberry chocolate chip cookie version coming out next!

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Yield: 12 cookies

stack of Oatmeal-Raspberry-Chocolate-Chip-Cookies

Take your cookie cravings to the next level with these Oatmeal Raspberry Chocolate Chip Cookies! Biting into this cookie you’ll be met with a burst of sweet, tart, juicy raspberries and dark chocolate morsels all encapsulated in a simple and delicious oatmeal cookie base.

Prep Time
15 minutes

Cook Time
12 minutes

Total Time
27 minutes

Ingredients

  • 1/2 cup | 113 g softened butter (dairy free if needed) or melted coconut oil
  • 2/3 cup | 150 g brown sugar, packed (light or dark)
  • 1 tablespoon vanilla
  • 1 egg or flax or chis seed egg (see notes for egg free)
  • 1 cup + 2 tablespoons | 158 g gluten free all purpose flour
  • 1 1/2 cups | 135 g certified gluten free rolled oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup | 85 g chocolate chips (dairy free if needed)
  • 1/2 cup | 100g frozen raspberries, chopped

Instructions

  1. Preheat oven to 375°F/190°C. Line a couple of large baking sheets with baking paper or a baking mat and set aside.
  2. In a large mixing bowl, beat together the butter (or coconut oil) and brown sugar. You can do this by hand or with an electric/stand mixer.
  3. Add the egg (or flax/chia seed egg) and vanilla extract. Mix until combined.
  4. Add the dry ingredients: flour, oats, baking soda and salt. Mix until a soft dough forms.
  5. Stir in the chocolate chips with a spoon or spatula. Mix until the chocolate chips are evenly distributed throughout the dough.
  6. Stir in the frozen raspberries and gently mix into the dough.
  7. Scoop about 1 1/2 -2 tablespoons worth of dough at a time and roll the dough into balls. These cookies will spread in the oven so make sure to leave at least 3 inches in between each cookie.
  8. Bake for 10-12 minutes or until the edges have goldened. Let cool on the baking sheets at least 10 minutes before you transfer them to a wire cooling rack. If you are making these cookies with a flax or chia seed egg let the cool 15-20 minutes without moving. If you move them too soon they’ll fall apart. Once completely cooled they will be easy to move and store. Coconut oil cookies also need careful transferring until cooled.
  9. Cookies will keep stored at room temperature for at least 5-6 days. I recommend storing them out in the open and not sealed in an airtight container.

Notes

  • When it comes to gluten free baking I recommend weighing your ingredients out with a kitchen scale for best results.
  • Frozen raspberries are best because they won’t break apart when mixing into the dough. If you only have fresh berries, I recommend chopping them up and placing them in the freezer at least 30 minutes before baking. You must use fully frozen berries if working with coconut oil.
  • Coconut oil cookies will be crispier and crunchier around the edges but still soft and chewy in the middle. They will also taste slightly of coconut – just a little FYI. You must be carefully when transferring these cookies to a cooling rack as they are very delicate until completely cooled.
  • Flax or chia seed cookies also need to rest and cool on the baking sheets. If you try to move them too early they will fall apart. Just be patient. Once they are cooled you won’t know they difference!

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