These eggless raspberry cookies are sweet little bites full of berry goodness. With a chewy texture and a hint of vanilla, they are perfect for any friend or family gathering.
Making these cookies is a breeze! Just mix the ingredients, scoop them out, and bake. They’re a hit at my house, and I love how the raspberries burst with flavor in every bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can try a gluten-free all-purpose blend. Just check if it has xanthan gum for better texture.
Butter: I always use unsalted butter to have better control over the saltiness of my cookies. If you’re dairy-free, feel free to substitute with coconut oil or a dairy-free butter alternative.
Sugars: The mix of granulated and powdered sugar gives the cookies a nice texture. If you want a healthier option, you could use coconut sugar for a more caramel-like flavor.
Milk: You can use any type of milk you prefer—dairy, almond, oat, or soy all work well. Just remember that different milks may slightly affect the cookie’s flavor.
Fresh Raspberries: These add a wonderful tartness. If fresh ones aren’t available, frozen raspberries can also be used. Be sure to thaw and drain them to avoid excess moisture.
White Chocolate Chips: These are optional but delicious! If you want a fruity twist, consider using dark chocolate chips instead.
How Can I Get the Right Cookie Texture?
Achieving the perfect cookie texture requires a few key techniques through the process. Here’s how to get it right:
- Cream Butter and Sugars: Beat them together until light and fluffy. This helps incorporate air, making your cookies soft.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make cookies tough.
- Chill the Dough: If you have time, chilling the dough for 30 minutes can help balance flavors and enhance texture.
Trust me, these tips will have your cookies turning out delicious every time! Enjoy baking!
Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and an additional 12-15 minutes for baking, totaling around 30 minutes. After that, a short cooling time is required. You’ll be enjoying delicious cookies in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Once that’s done, line a baking sheet with parchment paper. This makes cleanup much easier!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they are well combined. Set this bowl aside for later.
3. Cream the Butter and Sugars:
In a larger bowl, take the softened butter and combine it with both the granulated sugar and powdered sugar. Use a mixer or a strong wooden spoon to beat them together until the mixture is fluffy and light in color—this will give your cookies a lovely texture!
4. Add Milk and Vanilla:
Pour in the milk and vanilla extract into the butter-sugar mixture. Stir well until everything is nicely blended.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture. Stir gently until a soft dough forms—be careful not to overmix!
6. Fold in Raspberries and Chocolate:
Gently fold in half of the fresh raspberries and optional white chocolate chips. Be cautious not to squish the raspberries too much.
7. Scoop the Dough:
Using a spoon, scoop dollops of cookie dough onto your prepared baking sheet. Leave some space between each cookie, as they will spread a little while baking.
8. Add Toppings:
For a lovely finish, press a few halves of raspberries and some white chocolate chips on top of each cookie.
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes. The cookies should be set and lightly golden around the edges when they’re ready.
10. Cool Down:
Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve & Enjoy!
Finally, serve your eggless raspberry cookies and enjoy the deliciousness! They make for a great treat or snack at any time!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first to avoid excess moisture in your cookies. Gently fold them into the dough to keep them intact.
How Can I Make the Cookies Softer?
For softer cookies, try using more butter or adding an extra tablespoon of milk. Additionally, be careful not to overbake; taking them out when they’re still slightly soft in the center will help maintain that soft texture.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Substitute the White Chocolate Chips?
Absolutely! If you’re not a fan of white chocolate, you can substitute with dark chocolate chips, semi-sweet chips, or even leave them out completely for a simple raspberry cookie.
