Dark Chocolate and Raspberry Cookies

In an effort to cook more healthily, I've tried substituting olive oil for butter in some recipes. It worked very well with the lemon meringue pies (just couple it with xantham gum or the whole thing will fall apart).

These cookies went well too. Based off Martha's generic cookie recipe.

Ingredients

2 1/4 cups gluten-free flour
3/4 cup olive oil
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups dark chocolate chips
1 container raspberries

Instructions

1. Preheat oven to 350 degrees.

2. In an electric mixer, combine the olive oil with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Fold in the chocolate chips and raspberries.


3. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.

4. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.


- Jezebel