Vegan Raspberry Chocolate Chip Cookies: Easy Recipe

Craving a cookie that’s both decadent and completely plant-based?

Look no further! These Vegan Raspberry Chocolate Chip Cookies are the answer to your sweet tooth prayers. They’re incredibly easy to make, packed with flavor, and guaranteed to impress, whether you’re baking for a crowd or just yourself.

Why You’ll Love It

• The perfect balance of sweet and tart, thanks to the juicy raspberries and rich chocolate.
• Soft and chewy texture with slightly crisp edges – exactly how a good cookie should be!
• Super simple to make with minimal ingredients and no complicated techniques.
• A crowd-pleaser for any occasion, from casual gatherings to special celebrations.
• Easily customizable with different types of chocolate or other mix-ins.

What Makes This Recipe Unique?

This recipe stands out because it achieves that perfect cookie texture without relying on any animal products. The secret? Using a combination of vegan butter and a touch of cornstarch to create a wonderfully tender crumb. The freeze-dried raspberries add a burst of flavor without making the cookies soggy, and they also look stunning! This combination gives you an irresistible treat that everyone will love, vegan or not.

Ingredient List

• 1/2 cup (1 stick) vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg) – This acts as our binder instead of a real egg.
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips
• 1/4 cup freeze-dried raspberries
• 1 tablespoon cornstarch

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
3. Stir in the vanilla extract and flax egg until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
6. Fold in the vegan chocolate chips and freeze-dried raspberries.
7. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to take your cookies to the next level? Here are some ideas:

• Drizzle melted vegan chocolate over the cooled cookies.
• Sprinkle a pinch of sea salt on top before baking.
• Add a few extra freeze-dried raspberries to the tops of the dough before baking.

Expert Tips

• Make sure your vegan butter is softened, not melted, for the best cookie texture.
• Don’t overmix the dough, as this can result in tough cookies. Mix until just combined.
• Use a cookie scoop to ensure all your cookies are the same size for even baking.
• Let the cookies cool slightly on the baking sheet before transferring them to a wire rack. This helps prevent them from breaking.
• For extra chewy cookies, slightly underbake them. They will continue to set as they cool.

Frequently Asked Questions (FAQs)

• Can I use fresh raspberries instead of freeze-dried? Fresh raspberries can be used, but they may make the cookies a bit soggy. If using fresh, gently chop them and be aware that the cookies may spread more during baking.
• Can I substitute the flax egg with a different binder? You can try using 1/4 cup of unsweetened applesauce instead of the flax egg. The result may vary slightly.
• How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
• Can I make the dough ahead of time? Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Let the dough come to room temperature for a few minutes before scooping and baking.
• What type of vegan chocolate is best? Use your favorite vegan chocolate chips. Semi-sweet or dark chocolate works well for this recipe.

Variations and Customization Options

Ready to get creative? Here are a few more ways you can put your own spin on these cookies:

• Use different types of chocolate: Try white vegan chocolate chips, chunks, or a mix of different chocolates.
• Add nuts: Incorporate chopped walnuts, pecans, or almonds for a bit of crunch.
• Add different mix-ins: Try other freeze-dried fruits or a sprinkle of shredded coconut.
• Spice it up: Add a pinch of cinnamon, nutmeg, or cardamom to the dough.

Serving Suggestions

These cookies are perfect on their own with a glass of plant-based milk or a hot cup of coffee or tea. They also make a wonderful addition to a dessert platter, a delightful gift, or an afternoon treat. Warm them up slightly for an extra gooey experience.

Conclusion

These Vegan Raspberry Chocolate Chip Cookies are not just delicious; they’re a joy to make and share. The combination of sweet, tart, and chocolatey goodness, coupled with the perfect texture, makes them a guaranteed crowd-pleaser. So go ahead, bake a batch and watch them disappear! Don’t forget to share your photos and tag us in your creations. Happy Baking!

Related Recipes You’ll Love

• Vegan Chocolate Mint Cookies
• Vegan Peanut Butter Blossom Cookies
• Vegan Apple Cinnamon Cookies

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