Oatmeal Chocolate Chunk Raspberry Cookies {Gluten Free}

These oatmeal, chocolate chunk, raspberry cookies will knock your socks off. Perfectly crisp around the edges, soft and gooey on the inside, & like always, sprinkled with flake sea salt. The combination is unbelievable.

The key to these cookies are the super cookie chips. Yum! Big chunks of chocolate mixed with the sweet tartness of the raspberries is the perfect combination! If you can’t find the Super Cookie Chips in store, order them online here. This recipe uses lots of yummy mix-ins: freeze dried dried raspberries, coconut, m&m’s (we did fun valentines m&m’s), oatmeal, and even threw in some mini chocolate chips (Love these allergen friendly ones here).

It’s important to use gluten-free oats, as all oats are not processed in a gluten-free facility. For this recipe, I also use my favorite gluten free cup for cup flour blend.

The flake sea salt topping adds a delightful contrast to the cookies, enhancing their flavor and texture.

*For gluten free cookie cookies, I typically only cook what we will eat within a day. The rest of the dough I scoop into balls and freeze in a single layer on a cookie sheet lined with brown parchment paper. Once frozen I transfer them to a Ziploc bag to keep frozen. We pull dough balls out of the freezer when we want to enjoy a hot cookie. This keeps gluten free cookies from drying out. Simply heat up your oven and place frozen dough balls on a parchment lined cookie sheet… you may have to add a minute or 2 to your total cooking time.

Oatmeal Chocolate Chunk Raspberry Cookies {Gluten Free}

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Ingredients Method

Ingredients

  

• 2 sticks (1 cup) butter, room temperture, or slightly chilled
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs, room temperature
• 1/2 Tbsp vanilla
• 1 3/4 cups gluten free flour blend (see post for flour used)
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups gluten free old fashioned oats
• 1 1/2 cups unsweetened shredded coconut
• 1 to 1 1/2 cups super cookie chips
• 1/3 cup mini chocolate chips
• 1 cup M&M's or milk chocolate chips
• 1/2 cup freeze dried raspberries

Method

 

1. Preheat the oven to 350°F. Line a baking sheet with brown parchment paper.
2. In the bowl of a stand mixer, beat the butter, brown sugar, & granulated sugar, until combined and fluffy.
3. Add the vanilla, stir to combine. Beat in the eggs until combined.
4. Add the flour, baking soda and salt. Stir to combine.
5. Stir in the oats, coconut, chocolate chips and M&Ms. Last, stir in the freeze dried raspberries to combine.
6. Scoop, dough onto a cookie sheet & bake for 8 to 9 minutes, just until the outside edges are brown, and the centers are setting. Don't overcook! If your cookies are staying in a ball, slightly flatten before baking.
7. Remove from the oven and let the cookies cool on a baking sheet for a couple minutes before moving to a cooling rack. Enjoy!
8. *For gluten free cookie cookies, I typically only cook what we will eat within a day. The rest of the dough I scoop into balls and freeze in a single layer, once frozen I transfer them to a ziplock bag to keep frozen. We pull dough balls out of the freezer when we want to enjoy a hot cookie. This keeps gluten free cookies from drying out.

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Find the whole list of products for making these gluten free cookies here!

Xo, Carly