Raspberry Chocolate Chip Cookies
Soft and Chewy, a little crisp on the edges, these vegan chocolate raspberry cookies are filled with bites of melty dark chocolate and tart freeze dried raspberries. Simple ingredients and easy to make!
Servings: 9 large cookies
Calories: 363kcal
Ingredients
- 1/2 cup vegan butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup freeze dried raspberries
- 1 cup dark chocolate chips or chopped chocolate bar
Instructions
- Preheat the oven to 350 F and line a large rimmed baking sheet with parchment.
- In the bowl of a stand mixer (or mixing bowl if using a hand mixer) add the softened vegan butter, sugars, applesauce and vanilla extract. Beat until smooth and airy.
- Mix in the flour, baking soda and salt being careful not to overwork the dough. Fold in the chocolate chips and freeze dried raspberries.
- Place the dough in the fridge to chill for at least 30 minutes. This prevents the cookies from overspreading makes the dough easier to scoop.
- Scoop the dough onto the sheet pan, leaving a few inches in between each one. You should end up with about 9 large cookies (see notes for smaller cookies).
- Bake for 14-17 minutes, until lightly golden brown and no longer doughy in the center. Cool on a wire rack for at least 10 minutes before enjoying.
Notes
For smaller cookies (about 2 tbsp each) bake for only 8-10 minutes.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 227mg | Fiber: 2g | Sugar: 29g