Raspberry Chocolate Chip Cookies (Vegan)
Chocolate
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:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Let the flax egg sit the full 5-10 minutes until it turns thick and gel-like — this is what gives it the binding power to hold the cookies together in place of a regular egg.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking soda provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The granulated sugar provides clean sweetness and helps balance acidity.
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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The baking soda provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The granulated sugar provides clean sweetness and helps balance acidity.
Prep:
Let the flax egg sit the full 5-10 minutes until it turns thick and gel-like — this is what gives it the binding power to hold the cookies together in place of a regular egg.
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.
