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Raspberry Cookies

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These soft and chewy raspberry cookies are made with real raspberries and white chocolate chips, offering a sweet-tart flavor in every bite. They’re naturally gluten-free, nut-free, egg-free, and can be made dairy-free or vegan.

Ingredients

  • 1 cup frozen raspberries
  • 1/2 cup unsalted butter or vegan baking stick (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 1/4 cups gluten free 1:1 flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips (dairy-free if needed)

Instructions

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a small bowl, mash the frozen raspberries with a fork and set aside.
  3. In a large bowl, cream the butter (or vegan baking stick) with the granulated sugar and brown sugar until light and fluffy.
  4. Mix in the applesauce and vanilla extract until well combined.
  5. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture and stir until just combined.
  7. Gently fold in the mashed raspberries and white chocolate chips.
  8. Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 13-15 minutes, or until the edges are set and lightly golden.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use frozen raspberries, not fresh, to avoid excess moisture.
  • Make the cookies dairy-free or vegan by using vegan butter and dairy-free white chocolate chips.
  • Cookies may appear soft when removed from the oven but will firm up as they cool.

Nutrition

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