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Raspberry and Dark Chocolate Chip Cookies: Low Sugar

Raspberry and Dark Chocolate Chip Cookies: Low Sugar
Home » RECIPES » Recipes by Course » Desserts » Cookies, Bars & Breads » Raspberry and Dark Chocolate Chip Cookies: Low Sugar

Raspberries and chocolate is a classic pairing in desserts, and for good reason….the combination is superior in flavor, texture and visual appeal.

These raspberry chocolate chip cookies are made with dark chocolate (78%) and minimal sugar so the sweet-tart raspberries and the rich but somewhat bitter chocolate is allowed to shine.

Raspberry dark chocolate cookies on parchment paper
Raspberry and Dark Chocolate Cookies

Jump to: RECIPE | Ingredients & Substitutions | Illustrated Step by Step

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Ingredients & Substitutions

The Chocolate:

Most chocolate chip cookies are made with semi-sweet store-bought chocolate chips, which is fine. I had an abundance of perfect, fresh Fall raspberries on our farm however and I didn’t want to mask any of the fresh fruit flavor with too much sugar so I opted for dark chocolate.

I think dark chocolate imparts a rich cocoa flavor with that touch of bitterness that pairs well with sweet fruit. I used a chocolate bar of 78% dark chocolate and just pounded it into the “chips”.

Any chocolate will work in these cookies, however so feel free to customize to your sweetness preference.

Frozen or Fresh Raspberries?

Because we grow raspberries on our farm, fresh raspberries were readily available to me.

I love making this recipe for Valentine’s Day also, and since that day falls in February, frozen berries are what is going to be available.

Frozen berries work just fine in this recipe, but you should make the following adjustments for the best results:

  1. Frozen berries will lower the temperature of your batter, so you may need to increase the cooking time by 5 minutes. Cook until golden brown around the edges.
  2. Don’t defrost the berries before adding them to the batter. Keep your berries in the freezer until you are ready to use them. Frozen berries will have more water in them and can make the batter runny.
  3. Before you add the berries to the batter you are making, toss them in a tablespoon or two of regular flour. This will help them stay evenly distributed throughout the batter.

Here are the ingredients I used in the recipe below:

Ingredients for raspberry chocolate cookies: flour, raspberries, dark chocolate, egg,baking soda,sugar, lemon.
Ingredients for raspberry dark chocolate cookies

Illustrated Step by Step:

The details of the recipe are in the recipe card below. Here is a visual summary of the process steps:

Butter, sugar and egg in a stand mixer.
Step #1: In a stand mixer, beat together butter, sugar and egg until smooth.
Adding flour and baking soda to wet ingredients for cookies.
Step #2: Add flour and baking soda to stand mixer bowl and stir to combine
Cookie dough compressed into an oblong ball.
Step #3: Using hands gather dough into a ball
Dark chocolate pounded with mallet into small pieces.
Step #4: Place chocolate in strong ziplock bag and pound into small pieces with a mallet
Cookie dough with chocolate bits worked into it.
Step #5: Distribute the chocolate pieces evenly into the cookie dough with your hands
Raspberries and chocolate added to cookie dough
Step #6: Gently add raspberries to cookie dough with your hands, breaking them to disperse evenly
Raspberry chocolate cookie dough on baking sheet
Step #7: Form dough into balls, place on parchment paper and flatten a bit.
Baked raspberry chocolate cookies on a baking rack
Step #8: Bake cookes at 375 F for about 20 minutes

More Recipes with Fresh Raspberries

Since I grow my own raspberries, I am constantly testing out new recipes that make the best use of them. Here are 6 of my favorite raspberry recipes.

Grow Your Own Raspberries

Raspberries are so expensive these days and if you have any garden space they are fairly easy to grow.

I prefer growing Fall raspberries because I can just mow them down to the ground at the end of the season, rather than messing with pruning canes.

Check out this post on how to grow the sweetest raspberries, and you’ll be harvesting your own crop in the second year with very little effort.

If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.

Raspberry Dark Chocolate Cookies

Raspberry chocolate cookies with random raspberries on side.
Low Sugar cookies made with raspberries and dark chocolate
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Servings 20
Calories 147


  • 6 tablespoons unsalted butter softened to room temperature
  • ¾ cups sugar
  • zest of 1 lemon
  • 1 large egg
  • 1 ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 5 ounces dark chocolate pounded in small chunks or chips
  • ¾ cups raspberries fresh or frozen


  • reheat the oven to 375 F and line 2 large baking sheets with baking paper.
  • In a stand mixer with the paddle attachment, beat the softened butter and the sugar together until creamy. Add the lemon zest and egg and beat again.
    6 tablespoons unsalted butter, 3/4 cups sugar, zest of 1 lemon, 1 large egg
  • Stir in the flour, baking soda and salt with a wooden spoon until combined. Use your hands to make sure dry ingredients are evenly mixed in.
    1 3/4 cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt
  • Place chocolate squares in a strong ziplock bag and use a mallet or heavy glass to pound the chocolate into small pieces. Work the pieces (chips) into the batter with your hands, followed by the raspberries. Allow the raspberries to crush slightly and ripple through the dough.
    If the raspberries were frozen you may want to sprinkle them with a bit of flour. .
    5 ounces dark chocolate, 3/4 cups raspberries
  • Working with half the cookie dough, make around 10-12 golf ball-sized scoops of the mixture and place them onto the prepared trays, flattening them slightly. Space them well apart, as they will spread as they bake.
    Bake for 15-17 minutes until golden brown at the edges and still very slightly soft in the center. If you are using frozen raspberries you may have to cook a couple of minutes longer.
    Leave to cool on the tray for 5 minutes, then transfer to a cooling rack to finish firming up. Repeat with the remaining cookie dough.
    Enjoy slightly warm, or at room temperature. They will store in a sealed container for up to a week.


Calories: 147kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 91mgPotassium: 73mgFiber: 1gSugar: 9gVitamin A: 121IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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