Grain-Free Raspberry + White Chocolate Chip Cookies

1 Preheat oven to 350*
2 In a large bowl combine almond, coconut and tapioca flours with baking soda, salt and vanilla beans
3 Toss to combine
4 In a stand mixer (you can use a hand mixer as well) add butter and whip on medium until it is a pale yellow color and softened
5 Add coconut sugar to mixer and whip with butter until combined
6 Add flour mix into mixing bowl slowly and combine, scraping down the sides as needed
7 Once combined add egg and almond milk
8 Add white chocolate and raspberries to cookie dough and mix until just combined
9 Using a fork, scoop about 1.5 Tbsp of cookie dough and roughly form them into a cookie shape, do not roll or flatten them as the jagged edges will help add some crisp
10 Place onto a baking sheet
11 Bake for 10 minutes
12 At the 10 minutes mark, gently pat cookie down for remaining 2-3 minutes
13 Cool on a cooling rack and serve