Ingredients:

1/2 cup coconut oil

1 cup coconut sugar

1/4 cup almond milk, unsweetened

1 tbsp. vanilla extract

1 cup gluten free all-purpose flour

1 cup almond flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3/4 cup dark chocolate chips

3/4 cup fresh raspberries, cut into halves

Directions:

1. With an electric mixer, beat the coconut oil and coconut sugar together until smooth. Then add the almond milk and vanilla. Mix until combined.

2. In a separate bowl mix both flours, baking soda, baking powder and salt.

3. Combine the wet and dry ingredients, and then gently fold in the chocolate chips and then the raspberries.

4. Let mixture chill covered in the refrigerator for about 20-30 minutes. Chilling the dough will make the cookies extra soft and chewy!!

5. Preheat oven to 350 degrees F and line one or two baking sheets with parchment paper. Set aside.

6. Roll the cookie dough into balls (2 tbsp. worth) and place them on the prepared pan(s). Should make about 18 cookies.

7. Bake until slightly golden and firm, about 9-12 minutes. They maybe seem like they should bake longer but under-baking is the key to soft cookies! After cooling they'll be perfectly easy to handle and absolutely delicious!

8. Let cool for 10 minutes before serving.

Bon Appetit!