Discover the delightful combination of sweet and tart with these Raspberry Chocolate Chip Cookies. Vegan and incredibly easy to prepare, these cookies integrate the unexpected tang of freeze-dried raspberries with the rich sweetness of chocolate chips, creating a unique flavor profile that’s sure to impress. These cookies don’t require chilling, making them a quick and convenient treat perfect for spontaneous baking.
Why You’ll Love This: These cookies offer a fresh twist on the classic chocolate chip cookie by including raspberries, adding a burst of fruity flavor that complements the chocolate perfectly. The use of vegan ingredients ensures that everyone can enjoy them, and the simple, no-chill dough means you can have cookies ready in no time. They’re soft, chewy, and packed with flavor, making them a hit at any gathering or a wonderful surprise in a lunch box.
Perfect Occasion: These Raspberry Chocolate Chip Cookies are ideal for casual get-togethers, picnics, family snacks, or as a thoughtful gift for friends and loved ones. They’re also great for festive occasions like Valentine’s Day or Mother’s Day, where the raspberry adds a special touch.
Decoration Tips: For an extra pretty finish, press a few extra chocolate chips and raspberry pieces on top of each cookie before baking. After baking, you can drizzle them with a simple icing made from powdered sugar and lemon juice for added sweetness and a touch of zing.
Ingredients:
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 stick (8 tbsp) vegan butter, softened
- 1 flax egg (or your preferred egg replacer)
- 1/2 tsp vanilla extract
- A dash of salt
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp plant milk (if needed)
- 3/4 to 1 cup freeze-dried raspberries, slightly crushed
- 1/2 cup vegan chocolate chips
Directions:
- Preparation:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Make the Cookie Dough:
- In a large mixing bowl, cream together both sugars and vegan butter until smooth and fluffy.
- Add the flax egg, vanilla extract, and a dash of salt, mixing well until combined.
- Gradually add in the flour and baking soda, mixing until just incorporated. If the dough seems dry, mix in 1 tablespoon of plant milk to reach the desired consistency.
- Add Ins:
- Gently fold in the vegan chocolate chips and crushed freeze-dried raspberries until evenly distributed.
- Bake the Cookies:
- Scoop large balls of dough onto the prepared baking sheet, spacing them evenly (should make about 9 cookies).
- Bake in the preheated oven for 12-13 minutes or until the edges are just turning golden but the centers are still soft.
- Cooling:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked Raspberry Chocolate Chip Cookies, where each bite is a perfect balance of sweet chocolate and zesty raspberry flavors in a delightful vegan treat!
