Preheat the oven to 350°F. Line a baking sheet with brown parchment paper.
In the bowl of a stand mixer, beat the butter, brown sugar, & granulated sugar, until combined and fluffy.
Add the vanilla, stir to combine. Beat in the eggs until combined.
Add the flour, baking soda and salt. Stir to combine.
Stir in the oats, coconut, chocolate chips and M&Ms. Last, stir in the freeze dried raspberries to combine.
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.
Remove from the oven and let the cookies cool on a baking sheet for a couple minutes before moving to a cooling rack. Enjoy!
*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.
