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Raspberry Cookies

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These raspberry cookies are soft, chewy, and packed with raspberry flavor, complemented by white chocolate chips. They’re gluten-free, nut-free, and easily adaptable to be vegan.

Ingredients

  • 1.5 cups gluten free 1 to 1 flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter or vegan baking stick, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tbsp milk of choice
  • 1 tsp pure vanilla extract
  • 1/3 cup seedless raspberry jam
  • 1/2 cup white chocolate chips (plus extra for tops, optional)

Instructions

  1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
  4. Add the milk, vanilla, and raspberry jam to the creamed mixture and mix until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  6. Fold in the white chocolate chips.
  7. Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Press a few extra white chocolate chips on top of each cookie if desired.
  9. Bake for 13–15 minutes until the cookies are set on the edges and soft in the center.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure to use seedless raspberry jam for a smooth texture.
  • Cookies may appear soft but will firm up as they cool.
  • You can make them vegan by using a vegan butter substitute and dairy-free milk and chocolate chips.
  • Store cookies in an airtight container at room temperature for several days or freeze for longer storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-raspberry-cookies/