Ingredients for this Recipe
Frozen raspberries are picked at the peak of ripeness then flash-frozen and are bursting with the sweet and juicy taste of summer all year round.
Whole Wheat Flour
Whole wheat flour is made from grinding whole grains of wheat and has a slightly nutty flavor with a subtle bitterness due to the bran and germ that’s included plus it’s packed with vitamins, fiber and minerals. However, some find the flavor of this flour overpowering in which white whole wheat flour would be an excellent substitute as the flavor is less pronounced.
All Purpose Flour
All-purpose flour is the most commonly used type of flour and is made from a mix of soft and hard wheat and contains around 12% gluten making it perfect for baked goods.
Old Fashioned Oats
Old fashioned oats give these cookies a chewy, nutty texture that pairs wonderfully with the other flavors.
You can chop your own chunks from a bar of semi-sweet or bittersweet chocolate or feel free to use your favorite brand of store-bought prepackaged chunks.
This recipe calls for granulated white sugar, however; if you are trying to watch your refined sugar intake granulated maple sugar would be a delicious healthier 1:1 swap.
Room temperature unsalted butter is recommended for this recipe, but if all you have on hand is salted butter feel free to use making sure to reduce the additional salt by 1/4 teaspoon.
Feel free to use light or dark brown sugar. For this recipe, we found we prefer the lighter color of light brown sugar but if you like the deeper, richer caramel color of dark brown use that type instead! Again, you can use granulated maple sugar instead (1 cup total in place of both sugars) that is fine as well.
Using a high-quality pure vanilla extract gives a subtle rich slightly sweet flavor. It also brings out the flavors of the other ingredients in the dough.
Lemon Juice and Zest
Lemon juice and zest add wonderful tangy notes to this cookie that pairs beautifully with raspberries and chocolate. The lemon juice also helps to keep the raspberries from turning blue when they interact with the baking powder and baking soda.
If Meyer lemons are in season, we recommend using them as their sweet floral flavors would be a perfect complement to the other ingredients. If you cannot find them, as they are usually only available during the winter, a regular lemon will do just fine.
Just a reminder to first, zest the lemon and then squeeze out the juice.
Baking Soda, Baking Powder, and Salt
Baking soda and baking powder are used to give the cookies the necessary lift.
Table salt is used to help create a tender cookie while enhancing the other flavors.