The perfect cookie doesn’t exist – until now! These grain-free, sugar-free, dairy-free, egg-free, gluten-free, oil and salt–free cookies are amazing. They may be free of most traditional ingredients, which many have dietary restrictions or allergies to, but they aren’t fun-free! 

When my family went plant-based and completely gluten-free about 10 years ago, it was a  struggle to replace our favorite cookies. The texture was always off, and the taste was never quite right. We recently cut sugar entirely out of our diets, which added a whole new  challenge to baking cookies. Thankfully, we adapted well and have been creating recipes  together as a family that are both healthy and tasty. 

I came up with the idea for a chocolate and raspberry cookie to try something new for a  Valentine’s Day treat. Through some trial and error, my mother and I created this recipe. Perfect  for Valentine’s Day – or any day! To sum up these Chocolate Raspberry Cookies in one word: perfection.  

Chocolate Raspberry Cookie Recipe

Ingredients

• 2 ¼ cups almond flour 
• ¾ cup pitted dates soaked 
• 1 tsp chia seeds (soaked in 3 tbsp water) 
• 1 tsp vanilla extract 
• 2 tbsp cacao powder 
• 1 tbsp no sugar raspberry jam 
• ½ cup fresh raspberries 

Directions  

1. Preheat the oven to 350 degrees.  
2. Line a large baking sheet with parchment paper.
3. Place all the ingredients, except the fresh raspberries, in the food processor. You can add a small amount of water to get the dough to form, if necessary.  
4. Take the dough out of the processor and fold in the raspberries.  
5. Use a teaspoon to drop the cookies onto the baking sheet. Leave about an inch apart. Bake for 15 minutes. Allow to completely cool for 20 minutes. 

Notes

• You can make your own almond flour by putting 2 ¼ cups of almonds in the food processor.  Process until flour-like consistency. 
• The cookies can be stored in the refrigerator for up to five days…if they last that long in your house!