AuthoradminCategoryBerries, Breakfast & Brunch, Chocolate, Desserts, Gluten Free, Grain Free, PaleoCooking MethodBakingDifficultyBeginner
Pre-heat oven to 350 degrees F with the rack in the middle. Spray & line a large baking sheet with parchment paper. Whisk together dry ingredients in a large bowl. Combine wet ingredients in another bowl. Stir together wet & dry to form a batter, gently folding in the raspberries last.
Bake for about 25 minutes or until the cookies are done in the center (start checking at 22 minutes). Let them cool for a bit on the baking sheet & then transfer to a cooling rack.
Store in an airtight container in the refrigerator. Re-heat as needed or enjoy at any temperature.
I like to use frozen raspberries for this recipe so I can easily fold them into the thick batter without them breaking up too much.
Ingredients
Directions
Pre-heat oven to 350 degrees F with the rack in the middle. Spray & line a large baking sheet with parchment paper. Whisk together dry ingredients in a large bowl. Combine wet ingredients in another bowl. Stir together wet & dry to form a batter, gently folding in the raspberries last.
Bake for about 25 minutes or until the cookies are done in the center (start checking at 22 minutes). Let them cool for a bit on the baking sheet & then transfer to a cooling rack.
Store in an airtight container in the refrigerator. Re-heat as needed or enjoy at any temperature.
I like to use frozen raspberries for this recipe so I can easily fold them into the thick batter without them breaking up too much.
