Raspberry Chocolate Chip Cookies (vegan)
Cookies
Ingredients:
Flax Egg
1 tbsp ground flaxseed
2 tbsp water
Dry Ingredients
220 g (1 3/4 cups) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients
150 g (3/4 cup) granulated sugar
45 g (1/4 cup) brown sugar
115 g (1/2 cup) unsalted diary-free butter, melted & cooled
1 tsp vanilla extract
Mix-ins
3/4 cup semi-sweet chocolate chips
3/4 cup frozen raspberries (do not thaw)
Equipments:
Features:
Nutrition:
Servings 1 Calories 170 Carbohydrates 23g Fat 7.9g Fiber 1.3g Protein 1.8g Monounsaturated 2.2g Polyunsaturated 0.8g Saturated 4.5g Trans 0g Vitamin A 35mg Vitamin C 2mg Vitamin D 0mg Calcium: 12mg Iron 0.8mg Potassium 65mg Cholesterol 0mg Sodium 38mg Sugar 14g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Make the flax egg: Mix ground flaxseed and water. Let sit 5–10 minutes until thick.
- Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl.
- Mix wet ingredients: In a separate bowl, stir together sugar and melted butter. Add flax egg and vanilla; mix until smooth.
- Combine: Add dry ingredients to wet ingredients and mix just until combined.
- Add mix-ins (important): Fold in chocolate chips. Gently fold in frozen raspberries last. Do not over-mix or crush them.
Over-mixing will turn the dough pink and make cookies spread too much. - Chill: Chill dough for 30 minutes to help control spreading.
- Bake: Scoop ~2 tbsp dough per cookie, spacing 2½ inches apart.
Bake 11–13 minutes, until edges are set and centers are soft. - Cool: Let cookies cool on the pan for 5 minutes before transferring to a rack.
Quick Reference:
• Flax egg: 1 tbsp ground flaxseed + 2½ tbsp water → sit 5–10 min
• Prep: 350°F (175°C); line pans
• Dry: 1½ cups flour + ½ tsp baking soda + ¼ tsp salt
• Wet: ½ cup sugar + ½ cup melted butter → add flax egg + 1 tsp vanilla
• Combine: Dry into wet (don’t overmix)
• Fold in: ½–¾ cup chocolate chips → ½ cup frozen raspberries (gently!)
• Chill: 30 min
• Bake: 2 tbsp dough, 2½" apart, 11–13 min
• Cool: 5 min on pan → transfer to rack
Tips:
- Keep raspberries frozen until folding in.
- A few streaks of red are fine — fully pink dough means over-mixing.
- For a bakery look, press a few chocolate chips on top before baking.
Raspberry Chocolate Chip Cookies (vegan)
Ingredients:
Flax Egg
1 tbsp ground flaxseed
2 tbsp water
Dry Ingredients
220 g (1 3/4 cups) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients
150 g (3/4 cup) granulated sugar
45 g (1/4 cup) brown sugar
115 g (1/2 cup) unsalted diary-free butter, melted & cooled
1 tsp vanilla extract
Mix-ins
3/4 cup semi-sweet chocolate chips
3/4 cup frozen raspberries (do not thaw)
Features:
Instructions:
- Make the flax egg: Mix ground flaxseed and water. Let sit 5–10 minutes until thick.
- Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl.
- Mix wet ingredients: In a separate bowl, stir together sugar and melted butter. Add flax egg and vanilla; mix until smooth.
- Combine: Add dry ingredients to wet ingredients and mix just until combined.
- Add mix-ins (important): Fold in chocolate chips. Gently fold in frozen raspberries last. Do not over-mix or crush them.
Over-mixing will turn the dough pink and make cookies spread too much. - Chill: Chill dough for 30 minutes to help control spreading.
- Bake: Scoop ~2 tbsp dough per cookie, spacing 2½ inches apart.
Bake 11–13 minutes, until edges are set and centers are soft. - Cool: Let cookies cool on the pan for 5 minutes before transferring to a rack.
Quick Reference:
• Flax egg: 1 tbsp ground flaxseed + 2½ tbsp water → sit 5–10 min
• Prep: 350°F (175°C); line pans
• Dry: 1½ cups flour + ½ tsp baking soda + ¼ tsp salt
• Wet: ½ cup sugar + ½ cup melted butter → add flax egg + 1 tsp vanilla
• Combine: Dry into wet (don’t overmix)
• Fold in: ½–¾ cup chocolate chips → ½ cup frozen raspberries (gently!)
• Chill: 30 min
• Bake: 2 tbsp dough, 2½" apart, 11–13 min
• Cool: 5 min on pan → transfer to rack
