These Eggless Raspberry Cookies are sweet little treats with a burst of juicy raspberry in every bite. They’re soft, chewy, and perfect for snack time!
Who needs eggs when you have delicious berries, right? I love munching on these with a cup of tea. They disappear fast, so I often make a double batch! 🍪❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Butter: Unsalted butter is best for controlling salt levels in the cookies. If you’re dairy-free, replace it with coconut oil or a plant-based butter spread for a similar texture.
White Chocolate: This optional ingredient adds sweetness and creaminess. If you want a healthier alternative, you can use dark chocolate, or skip it altogether. The cookies are still delicious without it!
Milk: Regular milk adds moisture. For a vegan version, almond milk, oat milk, or soy milk are great substitutes that won’t alter the flavor much.
How Do You Fold in Raspberries Without Crushing Them?
Folding in raspberries is all about being gentle! Here’s how to do it right:
- After mixing your dough, take your clean raspberries and place them in the bowl.
- Using a spatula, slide it under the dough and lift it over the raspberries. Turn the bowl slightly as you fold.
- Repeat this folding motion until the raspberries are incorporated but still whole. This will give your cookies those lovely chunky bits of berry.
Take your time here! Being careful means you get those beautiful, juicy bursts of raspberry in every bite.
How to Make Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup milk (or plant-based milk for vegan option)
- 1 tsp vanilla extract
- 1 cup fresh raspberries, gently rinsed and patted dry
- 1/2 cup white chocolate chunks or chips (optional, for garnish)
- Additional sugar for sprinkling on top (optional)
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prep and 12-15 minutes to bake. Make sure to add a little extra time for cooling as well. You should be ready to enjoy your cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a whisk to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will take about 2-3 minutes of mixing.
4. Add Wet Ingredients:
Next, stir in the milk and vanilla extract to the butter-sugar mixture until everything is well combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing; you want a soft dough.
6. Fold in the Raspberries:
Gently fold in most of the raspberries with a spatula, being careful not to crush them. Reserve a few to press on top of the cookies later.
7. Form the Cookies:
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie. You can flatten the dough balls gently with your hand for a uniform shape.
8. Add the Toppings:
Press a few raspberry pieces and optional white chocolate chunks onto the top of each cookie. For a sweet finish, sprinkle a little sugar on top.
9. Bake the Cookies:
Pop the cookies in the oven and bake for 12-15 minutes, or until the edges start to turn golden brown. The centers will remain slightly soft but will firm up as they cool.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Serve!
Your eggless raspberry cookies are now ready! Enjoy them with a glass of milk or a warm cup of tea for a cozy treat!
These cookies are tender with a delightful burst of raspberries and sweet white chocolate. Perfect for sharing or keeping all to yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess liquid. Fold them into your dough gently to prevent them from breaking apart too much.
What If I Don’t Have All-Purpose Flour?
No worries! You can substitute it with a 1:1 gluten-free flour blend or use whole wheat flour for a healthier option. The texture may be slightly different but still delicious!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer and then transfer them to a freezer-safe bag for up to 3 months.
Can I Make These Cookies Vegan?
Absolutely! Simply replace the butter with plant-based butter and use any non-dairy milk. The cookies will turn out just as tasty without the eggs!