Before Tony and I started officially dating, I baked him four different batches of cookies and shipped them to him in the cutest wrapped Martha Stewart boxes I purchased off Amazon. I thought to myself, if this man wants cookies, he’s going to get some damn good cookies. I stayed up until the wee hours baking and packaging each batch in anticipation of this incredible relationship that was about to begin. My entire heart went into those cookies as I knew that would be it for me. When Tony received the box, he texted me, “You have won my heart.”
True story. We’re romantics and I wouldn’t have it any other way.
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Still to this day, I bake for the ones I love. Because if there’s any way to bring a smile to someone’s face, surely it’s by mixing up a batch of sweet-sticky dough layered with puddles of chocolate. I’m actually not sure what’s better: baking from scratch for someone you love; or watching them scarf down your creation in a moment of pure bliss. You have to admit, it’s a little incredible how something sweet can make us feel joyful.
Tony’s favorite cookie is my White Chocolate Coconut Blueberry Oatmeal and I don’t blame him for loving them so. They taste a bit like a blueberry muffin, except with crispy edges and an oat texture that’s undeniably addicting. I wanted to do something a bit different with the cookies this time, so I swapped dark chocolate for white, jazzed it up with coconut sugar and used raspberries in place of the blueberries. Now I’m the one in love.
The cookies are full of coconut flavor too thanks to the goodness of coconut oil and shredded coconut. I won’t get into too much detail about all the flavor profiles because I think it’s self-explanatory. The only thing I’d like to mention is that the dough can be difficult to work with once you add in the raspberries. I like to flatten the dough ball down in the palm of my hand, then stuff two or three raspberries in the middle and fold the dough back over them, rolling the dough back into a ball. Enjoy!
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Dark Chocolate Raspberry Coconut Oatmeal Cookies
Ingredients
- 3/4 cup white whole wheat flour (all purpose also works)
- 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup unsweetened shredded coconut
- 3 oz your favorite dark chocolate bar, coarsely chopped (or 1/2 cup dark chocolate chips, dairy free if desired)
- 1/2 cup frozen raspberries
Instructions
- Preheat oven to 350 degrees F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
- In bowl of an electric mixer beat together melted coconut oil and coconut sugar until smooth. Add in egg and vanilla; beat again for 2 minutes or until smooth.
- Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and dark chocolate chunks.
- Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two raspberries on top, roll dough back into a ball and place on cookie sheet. It's a bit obnoxious to do, but these cookies are quite delicious! It's best to use frozen raspberries as they have a lessened chance of bursting when you roll the dough.
- Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown.
- Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to allow cookies to cool completely. Makes 2 dozen.
32 comments
This post makes me smile. I too, LOVE baking for the ones I love. “I’m actually not sure what’s better: baking from scratch for someone you love; or watching them scarf down your creation in a moment of pure bliss.” Couldn’t agree more. Thanks for such an honest, heartwarming post 🙂 Can’t wait to try the cookies!
Oatmeal chocolate chip cookies are my favorite but dark chocolate and raspberries!!! Im all over this – pinning and making ASAP.
I’m a firm believer that cookies are the way to any man’s heart! When I figured out that my fiance loves chocolate, I started bringing him desserts on the regular and it did the trick 🙂
Dark chocolate and raspberries are a match made in heaven. These cookies sound awesome!
I love all your cookies and have tried most of them. Please do share with me how you ship them. I send cookies to my son in college but I am not confident they don’t end up in pieces in transit. Any secrets to this?
I’m not surprised that it was cookies that helped win over your boyfriend, but I *am* surprised that he’s able to pick one of your recipes as his favorite – they’ll all so mouthwateringly delicious! This one is no exception 🙂
These look so amazing! Your blog always makes me hungry! I must try these out
xx
http://www.shaylincastillo.com
Cute story! These cookies look delicious!
I really don’t like the taste of coconut, but REALLY want these cookies. What do you recommend I sub the coconut for? Thanks!
Oooh, these look so delicious! I love coconut, raspberries and dark chocolate!
These looks sooo nice! I always cook carrot cake for my boyfriend, that’s how I won his heart 😉
x
These looks sooo nice! I always cook carrot cake for my boyfriend, that’s how I won his heart 😉
Hi! I just discovered your blog a few days ago and am loving it. These cookies look lovely. Baking for loved ones is one of my favorite things to do!
Can i replace the coconut sugar with white or brown sugar?
Yes, you can use brown sugar.
Ok, thank you for answer!
Chocolate and raspberry are one of my fave fave fave combinations, and I’ve been dying to make some cookies…guess whose stopping at the grocery store on their way home to get the ingredients to make these? Thisssss girl! Also, what an adorable story. I love love stories and moments, so I got little happy goosebumps when I read that 🙂
Yum! I made these today and they are so delicious, especially with the raspberries!
https://voyagesandeats.wordpress.com/2015/04/11/dark-choc-raspberry-cookies/
I’m glad you liked them. Yours look gorgeous!
Love the look of these but I try to replace refined sugars where I can, so do you think this would work with rice malt syrup?
Following on from my post above, I just reread the recipe and see that it is coconut sugar 🙂 but I am still interested in whether you think rice malt syrup would work in these cookies
Just wondering where you can find coconut sugar. Is it something that can be made at home like vanilla sugar?
these are amazing! I just made them on a snowy day in the northeas
Why did my cookies stay in balls after baking instead of flattening like yours?
Making these for my office cookie exchange tomorrow! Have you tried this recipe with any other flour substitutes, like almond or coconut flours, with yummy success?
I hope you enjoyed these! I haven’t tried this recipe with alternative flours, but I have tons more cookies that do use them!
My cookies stayed in perfect balls, did you smash yours back down after adding the raspberries in, or did they flatten on their own? Also, the ratio of coconut and chocolate to dough seemed off. I wasn’t able to mix it all into the dough and at the end there was extra chocolate and coconut left at the bottom of the bowl.
Yesterday i made these cookies and everyone loved them! Thank you so much for such a great recipe, but there was a slight problem with them…. wherever i put frozen raspberries the cookie became soggy at those spots only! Can you please suggest what i can do to make it better?
Glad you enjoyed! I suggest coating the raspberries in 1 tablespoon of flour before baking. Otherwise you can feel free to use freeze dried raspberries!
These were absolutely amazing. Swapped the flour for a mix of coconut and almond flour and they were perfection ♥️
I’m glad that worked out well!
I’ve made these several times. One of my favorite oatmeal cookie recipes! The first time I didn’t have coconut sugar so I used brown sugar that I had on hand, they came out really good. I love the shredded coconut. I lightly chop up the frozen raspberry bits because it was easier to get them inside.