This gluten-free sugar-free cookie is the perfect combination of buttery cookie, sweet tart raspberry and a decadent drizzle of sugar-free chocolate!
Preheat the oven to 350 deg F. Line a cookie sheet with a non-stick mat or lightly grease with non-stick spray.
In a small bowl, mash the fresh, washed raspberries with the monkfruit sweetener using a fork, till no lumps remain. Allow to sit while you make the cookies.
In a large bowl, cream the butter and monkfruit sweetener till well combined.
Add in vanilla extract, salt and egg, and mix thoroughly together.
Add in the almond flour and gently fold in till the almond flour is completely absorbed and a soft dough is formed.
Take 1 tbsp of the cookie dough and roll it in your hands to create a ball. Place the ball on the cookie sheet. Repeat this process with the rest of the dough.
Using your hands, flatten each ball of dough till approximately 1/2" thick.
Gently press the back of a deeply rounded spoon into the middle of each cookie to create a well where the raspberry filling will sit. Don't push all the way through and make a hole in your cookie!
Fill each well with the raspberry filling. Take care not to overfill!
Bake cookies in the oven for about 10-12 minutes or until the cookie is set and the bottom of the cookie is golden brown. Allow cookies to cool completed before drizzling on the chocolate.
For the chocolate drizzle, melt the chocolate chips and coconut oil in a small bowl in the microwave in 15 second increments. Stir well after each heating period until you have a glossy, smooth chocolate mixture.
Drizzle each cookie with the chocolate mixture using a small spoon. Allow the chocolate to set before placing cookies in an airtight container or enjoy the cookies with your favorite mug of hot chocolate!
Store cookies in an airtight container for up to a week.