These eggless raspberry cookies are soft and packed with juicy raspberry flavor. With a hint of sweetness, they’re perfect for a snack or dessert!
Honestly, the best part is the burst of tartness from the raspberries in each bite. I can’t resist sharing them with friends—everyone loves them! 🍪❤️
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies, giving them structure. You can substitute with whole wheat flour for a nuttier flavor or gluten-free flour if needed.
Butter: Unsalted butter adds rich flavor. If you want a dairy-free option, you can use coconut oil or vegan butter, which will work just as well.
Milk: Regular milk gives moisture. For a vegan option, almond, oat, or soy milk will also keep the dough smooth and delicious.
Raspberries: Fresh raspberries bring natural sweetness and tartness. If they’re not in season, frozen raspberries are fine—just thaw and drain them first.
White chocolate chips: These are optional but add a nice creamy texture. You can omit these or replace them with dark chocolate chips for a different flavor.
What’s the Best Way to Ensure Soft Cookies?
To keep your cookies tender and soft, follow these tips during preparation:
- Make sure your butter is softened, not melted. This helps create air pockets, making cookies fluffy.
- Avoid over-mixing the dough; mix just until combined to maintain softness.
- Watch the baking time. Cookies should look slightly underbaked in the center, as they will continue to firm up on the cooling rack.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without drying out.
How to Make Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup milk (any plant-based milk for vegan, or dairy milk)
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries
- ¼ cup white chocolate chips or chunks (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 15 minutes to bake. You’ll want to set aside about 30-35 minutes in total to enjoy freshly baked cookies, from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures the cookies rise nicely.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This step incorporates air into the dough, making your cookies more tender.
4. Combine Wet Ingredients:
Next, add the milk and vanilla extract to the butter-sugar mixture. Mix well until everything is blended smoothly.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until a soft dough forms. Be careful not to over-mix, as this can make the cookies tough.
6. Fold in the Raspberries:
Gently fold in half of the fresh raspberries, being cautious not to smash them too much, to keep their lovely shape and burst of flavor in the cookies.
7. Scoop the Dough:
Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each ball so the cookies have room to spread while baking.
8. Add Toppings:
Press 1-2 raspberries gently into the top of each cookie dough ball. If you’re using white chocolate chips, sprinkle a few on top of the dough as well for a sweet finish.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes or until they are lightly golden around the edges but still soft in the center. Keep an eye on them to avoid over-baking!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. It’s the perfect time to enjoy your delicious eggless raspberry cookies with a cup of tea or milk!
These cookies will delight with their soft texture and delicious raspberry flavor, making them an excellent treat for everyone, including those avoiding eggs!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture before folding them into the cookie dough to prevent extra liquid from affecting the consistency.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just thaw them on the counter when you’re ready to enjoy again!
Can I Replace the Butter with Oil?
Yes, you can replace the butter with vegetable oil or coconut oil, but keep in mind that this may change the texture slightly. Use about ⅓ cup of oil as a substitute for ½ cup of butter. The result may be a bit softer, so adjust baking time accordingly.
What If the Dough is Too Sticky?
If the dough feels too sticky to handle, you can add a little more flour—a tablespoon at a time—until it’s manageable. Be careful not to add too much flour, or the cookies may become dense and dry!
