Preheat oven to 325 degrees, and line a baking sheet with parchment paper. Set aside.
In the bowl mix together the almond flour, protein powder, cocoa powder, and baking soda. Set aside.
In another bowl, whisk together the egg, honey, coconut sugar, and coconut oil.
Add the dry ingredients to the wet ingredients, and mix until combined.
Fold in the mini chocolate chips and frozen raspberries (do not let thaw).
Scoop dough into tablespoon sized cookies. Bake for 10-12 minutes until the tops just appear dry and slightly puffed. Cool on the pan for 5 minutes before you remove them from the pan. The cookies will sink down as they cool. Be careful not to over bake the cookies.