These Chocolate Raspberry Swirl Cookies are paleo, grain free, refined sugar free and so delicious!

Chocolate Raspberry Swirl Cookies

  • Author: Kelsey


  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup ghee, melted and cooled
  • 2 tablespoons nut butter (i used almond)
  • 1/2 cup coconut sugar
  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • ½ cup cacao powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • ¼ cup mini chocolate chips


  • 1 cup Raspberries
  • 1 tablespoon Lemon juice
  • 1 teaspoon beef Gelatin
  • ¼ cup Honey
  • ½ cup water


To make jam:

  • Put the lemon juice in a small measuring cup and sprinkle the gelatin over.
  • Add the raspberries, water, and honey to a small pot over medium heat. Bring to a low boil and turn heat down to medium low.
  • Simmer the raspberries for 20 minutes, stirring every few minutes. They will completely break apart.
  • Break up the gelatin and add to the raspberries, stirring to dissolve. Cool.
  • Transfer the raspberry jelly/jam to a bowl and place in the freezer to gel as you make the cookies.


  • Preheat oven to 400 degrees. In a medium bowl combine all ingredients except the chocolate chips.
  • Once dough is combined, stir in chocolate chips just until they are evenly dispersed.  Line a baking sheet with parchment paper and scoop into 12 balls.
  • Flatten the balls on the sheet and make sure they are evenly spread apart.  Top each cookie with 3 little dots of raspberry jam and use a toothpick or knife to swirl the jam into the cookie.
  • Bake for 8 minutes and let cool!