The last time I posted a cookie recipe was September. As in the September that was six months ago. I am truly deeply sorry because that is unacceptable.
In all seriousness when I was thinking about what to make this week for the blog and I realized this fact I knew just the recipe to make. It was snowy and cold out so I wanted something that would bring me right back to the sunny days of summer and boy did I succeed. These cookies are ooey gooey and everything you could possibly want.
When I first set out to make this recipe I was just going to make coconut chocolate chip cookies, which are good, but not what I wanted. As I was grabbing the coconut flour from my pantry my eyes landed on an unopened jar of raspberry jam and just like that I knew what I needed to do to up the wow factor on these cookies. I am a firm believer that raspberries and coconut go hand and hand so it was fate.
The first batch of these cookies that I made were not raspberry-y (is that even a word?) enough, so I knew with the second batch that I needed more jam. Unfortunately, there is a such thing as too much jam and the second batch was a complete fail and more of raspberry soup than cookies. The third and final batch, however, was just right. Turns out that 1/3 cup is the perfect amount and as long as you don’t over mix the jam you’ll end up with some delicious cookies with a beautiful raspberry swirl.
So enough talking, let’s get to baking!
Raspberry Coconut Chip Cookies
- 5 tablespoon unsalted butter
- 1/2 cup coconut sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup coconut flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- 1/4 cup unsweetened coconut flakes
- 1/2 cup raspberry jam
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Cream together the butter and sugar in the bowl of a stand mixer and beat on high until light and fluffy. Once fluffy, add the egg and beat until fluffy once again.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, chocolate chips and coconut flakes.
- With the mixer running on low slowly add the dry ingredients to the wet, mixing until just combine.
- Using a spatula, fold the raspberry jam into the dough making sure not to mix too much. You want the dough to have a raspberry swirl, so you need to be careful not to completely mix the jam in.
- Remove the dough from the fridge and scoop about a tablespoon of dough onto the parchment paper. Each cookie should be about two inches apart.
- Bake for 10-15 minutes. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.