These Chocolate Raspberry Oatmeal Cookies are soft, chewy, and rich with chocolate flavor, topped with fresh raspberries and drizzled with dark chocolate. They offer a delightful balance of indulgence and wholesomeness, making them a perfect treat for holidays, parties, or cozy afternoons.

Why You’ll Love This Recipe

Rich chocolate flavor with the natural tartness of raspberries
Soft and chewy texture thanks to oats
Visually beautiful and festive for holidays or gifting
Easy to make in one bowl
Naturally sweetened options available

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rolled oats
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Butter or coconut oil
Brown sugar or coconut sugar
Eggs
Vanilla extract
Dark chocolate chips or chunks
Fresh raspberries
Optional toppings: peanut butter, chocolate drizzle, or more fruit

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla, mixing well.
In a separate bowl, combine flour, oats, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients until fully combined.
Fold in chocolate chips.
Scoop cookie dough onto the baking sheet. Press lightly to flatten.
Top each cookie with a fresh raspberry or two. Optional: add a small dollop of peanut butter in the center before baking.
Bake for 10–12 minutes, until cookies are set but still soft in the center.
Let cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle with melted chocolate before serving.

Servings and timing

Makes: 18–20 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Cooling time: 10 minutes
Total time: 37 minutes

Variations

Use almond flour for a gluten-free version
Replace eggs with flaxseed meal for a vegan version
Add chopped nuts for extra crunch
Mix in white chocolate chips for contrast
Use freeze-dried raspberries instead of fresh for longer shelf life

storage/reheating

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 1 week
Can be frozen for up to 2 months; thaw at room temperature
Reheat briefly in the microwave for a warm, gooey texture

FAQs

Can I use frozen raspberries?

Yes, but thaw and pat them dry first to avoid excess moisture in the dough.

Are these cookies gluten-free?

Not as written, but you can substitute with certified gluten-free oats and a gluten-free flour blend.

Can I make them vegan?

Yes. Use coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of each egg.

Do I need to chill the dough?

Chilling is optional. It helps the cookies hold their shape better during baking.

Can I use quick oats instead of rolled oats?

Rolled oats are preferred for texture, but quick oats will work if that’s what you have.

What kind of chocolate is best?

Dark chocolate pairs beautifully with raspberries, but milk or semi-sweet chocolate also work.

Can I make these cookies without cocoa powder?

Yes, but they’ll lose the chocolate flavor. Replace with extra flour for balance.

How do I keep the cookies soft?

Do not overbake. Remove from oven while still soft in the center, and store in an airtight container.

Can I skip the raspberry topping?

Yes, though raspberries add brightness and a fruity contrast to the rich chocolate.

How can I make these more festive?

Top with extra drizzle of chocolate and fresh berries, or sprinkle with powdered sugar before serving.

Conclusion

These Chocolate Raspberry Oatmeal Cookies strike the perfect balance between rich chocolate indulgence and fruity freshness. Their chewy texture, elegant appearance, and delicious flavor make them a standout treat for any occasion. Ready for the final recipe?