Raspberry Chocolate Chip Cookies. (Gluten/Grain/Dairy/Egg/Sugar Free)

Raspberry Chocolate Chip Cookies. (Gluten/Grain/Dairy/Egg/Sugar Free)

So much can be done with a simple bag of freeze dried fruit. Trader Joe's sells tons of different fruit varieties for a very reasonable price! Naturally these freeze dried fruits taste great added to a bowl of cereal or just eaten as a snack. The fun comes when you throw this fruit into a coffee grinder and make a delicious powder that can be used in a ton of different ways. A few weeks ago I used them to make Strawberry Powdered Chocolate Chip Donuts. I have some fun fruity marshmallow recipes coming (and rice crispy treats!) in the next week also.

Today however, we are making cookies. Cookies with a big burst of raspberry flavor. Truth be told you don't HAVE to use freeze dried raspberries in this recipe.. another fruit would work as well.. like strawberries for example.


Raspberry Chocolate Chip Cookies.


  • 2 packed cups of blanched almond flour
  • 1/2 cup truvia baking blend (Xylitol, Erithritol and organic Cane Sugar work too!)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon vanilla extract
  • 2 Tablespoon milk (dairy or nondairy)
  • 1/2 cup freeze dried raspberries powdered (one 2 ounce bag) *see directions below.
  • 3 Tablespoon butter dairy or nondairy (use 3 Tablespoon for slightly dryer cookies or 3 1/2 Tablespoon for more moist)
  • 1/2 cup chocolate chips (dairy or nondairy)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Grind the freeze dried raspberries in a coffee ginder until they become a fine powder.
  3. In large mixing bowl, mix the almond flour, truvia, baking powder, salt, milk, powdered raspberry, and butter until it forms a dough.
  4. Mix in chocolate chips and divide into 10 balls of dough.
  5. Lightly flatten cookies onto baking sheet and bake for 14-16 minutes.


The longer the cookies bake the more the pink color will fade. Not all coffee grinders are created equally. I actually found that the inexpensive $15-20 ones work best!




Brittany Angell

13 comments | Leave your own

  1. Diane

    Thank you Brittany! You are such a great resource! As a newly diagnosed gluten intolerant person I am so very appreciative of your yummy recipes & helpful hints : )

  2. theresa

    I’m curious what the texture of the cookie is. I did something very similar with some freeze-dried strawberries and the color almost disappeared, plus the cookies were very soft and chewy. They were pretty tasty, but not what I expected. I’m just curious if anyone tries them, what the texture will be.

  3. Stephanie

    My 2 girls and I just made these. Delicious! Does your TJ’s have 2 oz bags of freeze-dried fruit? Ours only had 1.2 oz bags.

  4. starr

    Have you tried it with any other gluten free flours? I have a nut allergy in the house but would love to try this recipe

  5. Aysha

    I made these tonight. The flavor was tasty and the batter/texture was pretty gritty. Was that supposed to happen? Thanks for the recipe!

  6. Kimbelry

    I too am curious as Starr is. We do not have a nut allergy at our house, but I was thinking of making them for a family that does. Can any other gluten-free, nut-free flour be used for this recipe?

  7. cake87


    I was wondering if I were to sub out the almond flour for white whole wheat, in your experience, would it be a 1:1 switch? They look so yummy. Can’t wait to bake them!

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