Raspberry Chocolate Chunk Cookies: Your New Go-To Cookie Recipe

Indulge in the perfect balance of tart raspberries and rich chocolate with these Raspberry Chocolate Chunk Cookies—a decadent yet mindful dessert that satisfies cravings without derailing your progress. These soft, chewy delights are ideal for snacks, dessert plates, or lunchbox surprises. Quick to make and bursting with flavor, they’re proof that healthy eating can still feel indulgent!

Why You’ll Love This Recipe

• Guilt-Free Indulgence: Sweet, tangy, and chocolatey—without the sugar overload!
• Ready in 20 Minutes: Perfect for impromptu cravings or last-minute guests.
• WW-Friendly Swaps: Sugar substitutes, whole grains, and portion control keep points low.
• Bursting with Flavor: Juicy raspberries and dark chocolate chunks create a gourmet combo.
• Customizable: Swap berries, add nuts, or make them gluten-free.

Ingredients

• 1 cup whole wheat flour (or gluten-free 1:1 baking blend)
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup light butter (softened, or coconut oil for dairy-free)
• ½ cup granulated sugar substitute (e.g., Swerve or monk fruit)
• 1 large egg (or ¼ cup unsweetened applesauce for vegan)
• 1 tsp vanilla extract
• ½ cup fresh or frozen raspberries (chopped if large)
• ⅓ cup sugar-free dark chocolate chunks (e.g., Lily’s)
• Optional: 1 tsp lemon zest (for extra brightness)

Instructions

Prep the Dough

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk dry ingredients: In a bowl, combine flour, baking soda, and salt.

Cream Wet Ingredients

1. In a separate bowl, beat softened butter and sugar substitute until fluffy.
2. Mix in egg (or applesauce) and vanilla until smooth.

Combine & Fold

1. Gradually add dry ingredients to wet, mixing until just combined.
2. Gently fold in raspberries and chocolate chunks (add lemon zest if using).

Bake to Perfection

1. Drop 1-tbsp portions of dough onto the baking sheet, spacing 2 inches apart.
2. Bake 10–12 minutes until edges are golden but centers remain soft.
3. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Nutritional Information

(Per cookie)

• Calories: ~70
• Protein: 2g
• Carbohydrates: 9g
• Sugar: 1g (naturally occurring from raspberries)
• Fat: 3g
• Fiber: 2g
• WW SmartPoints: 3 (with applesauce) or 4 (with egg and butter).

Tips for Success

1. Berry Hack: Use frozen raspberries—no thawing needed! Pat dry to reduce moisture.
2. Avoid Overmixing: Fold gently to keep raspberries intact and cookies tender.
3. Storage: Keep in an airtight container for up to 3 days or freeze dough balls for 2 months.
4. Add Crunch: Stir in ¼ cup chopped walnuts or almonds (+1 SmartPoint).
5. Sugar-Free Drizzle: Melt extra chocolate chunks with a tsp of coconut oil for a fancy finish.

Why This Recipe Works for Weight Watchers

• Whole Wheat Flour: Adds fiber for lasting fullness.
• Sugar-Free Chocolate: Satisfies cravings without spiking SmartPoints.
• Portion Control: Small cookies prevent overeating while delivering big flavor.
• Antioxidant Boost: Raspberries add vitamins and a natural tang.

Serving Ideas

• Tea Time: Pair with herbal tea or black coffee for a cozy snack.
• Dessert Platter: Serve alongside fresh berries and a dollop of fat-free Greek yogurt.
• Gift Idea: Package in a mason jar with a ribbon for a thoughtful, low-point present.

These Raspberry Chocolate Chunk Cookies are a celebration of balance—sweet, tart, and utterly satisfying. With their soft texture and vibrant flavor, they’re proof that treats can be both wholesome and indulgent. Whether you’re sharing with friends or savoring solo, every bite is a reminder that healthy eating is anything but boring.