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Vegan Almond Flour Raspberry Chocolate Chip Cookies

  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 10-20 depending on size 1x




  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine the almond flour, baking soda, salt, in a bowl.
  3. In the bowl of a stand mixer, cream together the vegan butter, coconut oil, and sugar. Add the vanilla, mashed banana, and continue mixing until incorporated.
  4.  Add the the dry ingredients to the bowl of the wet 1 cup at a time, beating well after each addition. Fold in the chocolate chips and chopped raspberries. (I cut eat berry into 2 or 3 pieces). You can also add some chopped pieces on top for added appeal.
  5. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 2o minutes, or until golden brown around edges.
  6. Remove from heat and allow to cool, then place on a cookie sheet to firm up. Enjoy the day of if possible! They will take on a softer texture if left in a cake stand, but wills till hold together!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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