Description
Raspberry Cookies are a delightful treat that brings together the chewy texture of soft cookies with the refreshing tartness of frozen raspberries. Eggless and easily adaptable for vegan diets, these cookies are perfect for any occasion, whether it’s a family gathering or a cozy afternoon snack. Their unique flavor balance between sweet and tart makes them irresistible, while being gluten-free and nut-free ensures that everyone can indulge in these delicious bites. Easy to make with minimal ingredients, they stay fresh and soft for days, making them an ideal addition to your cookie repertoire.
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (or vegan baking stick)
- 1.5 tablespoons cornstarch
- 3 tablespoons milk
- 3 tablespoons raspberry syrup
- Pinch of kosher salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Mix in the cornstarch-water mixture, milk, raspberry syrup, and red food coloring.
- Gently fold in the frozen raspberries until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet about two inches apart.
- Bake for 15 minutes or until edges are lightly golden. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg