Give people a luscious treat that’s so good everyone will want a piece. This easy recipe is baked in a pie pan, for a slightly gooey cookie that you slice into wedges or simply spoon onto plates.
Gluten-Free Raspberry Chocolate Chunk Cookie
By:
Co+opRecipe Information
Total Time:
35 minutes: 10 minutes activeServings:
8Ingredients
- 2 tablespoons oil, plus a teaspoon for the pan
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chunks
- 1/2 cup fresh raspberries
Preparation
- Preheat oven to 350 F. Use 1 teaspoon of oil to grease a 9-inch pie pan; reserve.
- In a large bowl, mix remaining oil and sugar and mix well. Stir in the egg and vanilla. Stir in almond flour, baking powder and salt until well combined. Then stir in the chocolate chunks.
- Press the dough in the prepared pan, then sprinkle the raspberries over the batter.
- Bake for 25 to 30 minutes, until puffed and golden around the edges.
- Serve warm or let cool completely and slice in wedges.
Serving Suggestion
Serve up these scrumptious treats with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutritional Information
320 calories, 19 g. fat, 25 mg. cholesterol, 85 mg. sodium, 38 g. carbohydrate, 4 g. fiber, 6 g. protein
