Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.
In a large bowl, combine the golden caster sugar, chocolate chunks and salt. Sieve in the flour and soda.
In a separate bowl, combine the almond butter, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands. If the dough is too dry, add 1-3 tablespoons of plant milk. Gently fold in the frozen raspberries.
Divide the dough into 8 golf sized balls, flatten slightly and place on the baking tray.
Bake in the middle of the oven for 8-10 minutes. The edges of the cookies should feel firm but the centre will be still quite soft.
Once baked, remove from the cookie tray and let cool on a cooling rack.