The classic chocolate chip cookie gets an upgrade with lots of peanut butter and tart raspberries. These cookies are a trifecta of flavor combos:

peanut butter and chocolate: the best duo out there
chocolate and raspberries: the perfect sweet and tart pairing
peanut butter and raspberries: pb&j - a childhood favorite

They are also flourless. Nutritious oats and peanut butter create the base, so that means these sweet treats just so happen to be gluten-free (if using certified gluten-free oats) for anyone that needs to avoid gluten. While I usually try to keep sugar to a minimum in recipes, it’s hard to avoid for both taste and texture purposes when it comes to cookies (and hey, they’re cookies after all).

These Peanut Butter Raspberry Chocolate Chip Cookies are so easy to make that you can whip up them up for a simple Valentine’s Day (or any day) treat.

Peanut Butter Raspberry Chocolate Chip Cookies

Makes 9-12 cookies

Ingredients:

1 cup rolled oats
1/2 tsp baking soda
1 cup creamy peanut butter (just peanuts and salt - add 1/2 tsp salt if using unsalted peanut butter. I used Teddie’s smooth peanut butter)
2/3 cup dark brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup dark chocolate chips
1 cup raspberries

Instructions:

Preheat oven to 350 °F and line a baking sheet with parchment paper.
In a small bowl, mix together oats and baking soda.
In a large bowl, whisk together peanut butter, brown sugar, eggs, and vanilla.
Add oats and baking soda to wet ingredients and stir to combine.
Fold in chocolate chips, followed by raspberries. Make sure not to over mix.
Form 2-in balls of dough and spread out on baking sheet. Gently press down on dough to flatten slightly.
Bake for about 15 minutes, until the tops are slightly golden. These cookies will still be soft to the touch, but will continue to harden once removed from the oven. Let cool on baking sheet for 5 minutes, then transfer to a wire rack or remove from baking pan to finish cooling.