Raspberry Chocolate Chip Cookies (Vegan)
Cookies
Ingredients:
- 1 tbsp ground flaxseed
- 30 ml (2 tbsp) water
- 220 g (1¾ cups) all-purpose flour
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 150 g (¾ cup) granulated sugar
- 45 g (¼ cup) brown sugar
- 115 g (½ cup) unsalted dairy-free butter
- 4.3 g (1 tsp) vanilla extract
- 127.5 g (¾ cup) semi-sweet chocolate chips
- 92.2 g (¾ cup) frozen raspberries
Equipments:
- Two baking sheets lined with parchment paper
- Large mixing bowl
- Small bowl (for flax egg)
- Cookie scoop or tablespoon
- Wire cooling rack
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Instructions:
- Make the Flax Egg
Mix 1 tbsp (7 g) ground flaxseed with 2 tbsp (30 ml) water. Let sit for 5–10 minutes until thick and gel-like. - Preheat and Prep
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. - Mix Dry Ingredients
In a bowl, whisk together 220 g (1¾ cups) all-purpose flour, ½ tsp baking soda, and ¼ tsp salt. - Mix Wet Ingredients
Stir together 150 g (¾ cup) granulated sugar, 45 g (¼ cup) brown sugar, and 115 g (½ cup) melted dairy-free butter. Add the flax egg and 1 tsp vanilla extract. Mix until smooth. - Combine
Add dry ingredients to wet and mix just until combined. Fold in 170 g (¾ cup) chocolate chips. Gently fold in 90 g (¾ cup) frozen raspberries last — do not crush them. - Chill
Cover and refrigerate dough for 30 minutes. - Bake
Scoop about 2 tbsp dough per cookie, spacing 6 cm (2½ inches) apart. Bake for 11–13 minutes until edges are set and centers look soft. - Cool
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Common Mistakes: Over-mixing the raspberries — a few red streaks are fine, but fully pink dough means they’ve been crushed and the cookies will spread too much. Not chilling the dough — 30 minutes in the fridge is essential for thick cookies that hold their shape.
Notes: Keep raspberries frozen until the moment you fold them in. Press a few chocolate chips on top before baking for a bakery-style finish.
Storage: Store at room temperature in an airtight container for up to 4 days, or freeze baked cookies for up to 2 months. Unbaked dough balls freeze well — bake from frozen, adding 2–3 extra minutes.
Tips: Slightly underbake — the cookies continue to firm up on the hot pan after coming out of the oven.
Raspberry Chocolate Chip Cookies (Vegan)
Ingredients:
- 1 tbsp ground flaxseed
- 30 ml (2 tbsp) water
- 220 g (1¾ cups) all-purpose flour
- 2.3 g (½ tsp) baking soda
- 1.5 g (¼ tsp) salt
- 150 g (¾ cup) granulated sugar
- 45 g (¼ cup) brown sugar
- 115 g (½ cup) unsalted dairy-free butter
- 4.3 g (1 tsp) vanilla extract
- 127.5 g (¾ cup) semi-sweet chocolate chips
- 92.2 g (¾ cup) frozen raspberries
Equipments:
- Two baking sheets lined with parchment paper
- Large mixing bowl
- Small bowl (for flax egg)
- Cookie scoop or tablespoon
- Wire cooling rack
Features:
Instructions:
- Make the Flax Egg
Mix 1 tbsp (7 g) ground flaxseed with 2 tbsp (30 ml) water. Let sit for 5–10 minutes until thick and gel-like. - Preheat and Prep
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper. - Mix Dry Ingredients
In a bowl, whisk together 220 g (1¾ cups) all-purpose flour, ½ tsp baking soda, and ¼ tsp salt. - Mix Wet Ingredients
Stir together 150 g (¾ cup) granulated sugar, 45 g (¼ cup) brown sugar, and 115 g (½ cup) melted dairy-free butter. Add the flax egg and 1 tsp vanilla extract. Mix until smooth. - Combine
Add dry ingredients to wet and mix just until combined. Fold in 170 g (¾ cup) chocolate chips. Gently fold in 90 g (¾ cup) frozen raspberries last — do not crush them. - Chill
Cover and refrigerate dough for 30 minutes. - Bake
Scoop about 2 tbsp dough per cookie, spacing 6 cm (2½ inches) apart. Bake for 11–13 minutes until edges are set and centers look soft. - Cool
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
