Raspberry Chocolate Chip Cookies (vegan)
Cookies
What You’ll Need:
Flax Egg
🥚 1 tbsp ground flaxseed
💦 2 tbsp water
Dry Ingredients
🌾 1 3/4 cups (220 g) all-purpose flour
🧂 1/2 tsp baking soda
🧂 1/4 tsp salt
Wet Ingredients
🧁 3/4 cup (150 g) granulated sugar
🍩 1/4 cup (45 g) brown sugar
🧈 1/2 cup (115 g) 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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- 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.
Tips, Notes & Swaps:
- 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
🌾 1 3/4 cups (220 g) all-purpose flour
🧂 1/2 tsp baking soda
🧂 1/4 tsp salt
Wet Ingredients
🧁 3/4 cup (150 g) granulated sugar
🍩 1/4 cup (45 g) brown sugar
🧈 1/2 cup (115 g) 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.
