These eggless raspberry cookies are a sweet treat bursting with fruity flavors! Made with fresh raspberries and simple ingredients, they’re chewy and oh-so-delicious.
I love how easy they are to make. Just mix, scoop, and bake! Perfect for snacking or sharing with friends—they never last long in my house! 🍪❤️
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your cookie. If you’re gluten-free, use a 1:1 gluten-free baking flour blend instead. I’ve had great results using this substitute!
Butter: Unsalted butter gives the best flavor. If you’re dairy-free, feel free to swap it with coconut oil or a vegan butter substitute to keep it eggless and dairy-free.
Granulated & Powdered Sugar: This combo gives the cookies a balanced sweetness. You can reduce the sugar slightly if you prefer a less sweet cookie. Alternatively, use coconut sugar for a more caramel-like flavor.
Milk: Regular milk works fine, but any plant-based milk like almond or oat milk is a nice substitute. It won’t change the taste much!
Fresh Raspberries: If fresh raspberries aren’t available, frozen raspberries can be used. Just remember to thaw them and drain excess moisture to avoid sogginess.
How Can I Bake Perfectly Soft Cookies?
To achieve soft cookies, make sure not to overmix the dough. Here’s a simple guide:
- After combining wet and dry ingredients, stir until just mixed. A few lumps are okay!
- Avoid baking the cookies too long. They should be lightly golden around the edges, but still soft in the center.
- Let them cool on the baking sheet for a few minutes to set before transferring to a wire rack.
- For soft cookies, consider adding an extra tablespoon of milk if the dough feels too thick.
Following these tips will help you achieve deliciously soft and chewy cookies every time!
Delicious Eggless Raspberry Cookies
Ingredients You Will 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 (or your favorite plant-based milk for a vegan option)
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chunks or chips (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare, and then around 12-15 minutes to bake. If you let them cool for about 5 minutes on the baking sheet, you can enjoy them warm and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking. This also makes cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the baking powder evenly throughout the flour for light, fluffy cookies. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer (or a whisk) to cream the softened butter together with the granulated and powdered sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is key to giving your cookies that tender texture!
4. Add the Wet Ingredients:
Now it’s time to mix in the milk and vanilla extract. Stir them into the butter-sugar mixture until everything is well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet mixture, stirring gently until just combined. Try not to overmix—this will keep your cookies soft and tender.
6. Fold in Raspberries and White Chocolate:
Gently fold in half of the white chocolate chunks (if using) and about two-thirds of the fresh raspberries. Make sure to handle them carefully so you don’t squash the berries too much—they should stay kinda whole to give a burst of flavor in every bite.
7. Scoop the Dough:
Use a tablespoon or a cookie scoop to drop rounded balls of dough onto your prepared baking sheet. For a pretty touch, press a whole raspberry and some extra white chocolate chunks on top of each cookie dough ball.
8. Bake Time!
Slide the baking sheet into the preheated oven and bake for about 12-15 minutes, or until the edges are just turning golden brown. Keep an eye on them so they don’t overbake!
9. Cooling Time:
Once they’re done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack.
10. Serve and Enjoy!
After they’ve cooled completely, it’s time to dig in! Enjoy your soft, fruity eggless raspberry cookies with a glass of milk or a cup of tea. They are perfect for sharing—or keeping all to yourself!
These cookies perfectly balance the tartness of raspberries and the sweetness of white chocolate, making them a delightful treat for any occasion!
Can I Use Frozen Raspberries for This Recipe?
Absolutely! Frozen raspberries work well, but make sure to thaw them first and drain any excess moisture. This helps prevent your cookie dough from becoming too wet.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or any vegan butter. Just keep in mind that it might slightly alter the flavor and texture!
How Should I Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month—just let them cool completely before placing them in a freezer bag!
Can I Omit the White Chocolate?
Of course! If you prefer a more fruity cookie, feel free to leave out the white chocolate. You can also replace it with dark chocolate chips or leave it altogether for a raspberry-forward flavor!
