Raspberry Chocolate Chip Cookies: A Vegan Delight with a Berry Twist

Discover the delicious combination of sweet and tart with these raspberry chocolate chip cookies. Vegan and incredibly easy to make, these cookies incorporate the unexpected flavor of freeze-dried raspberries with the rich sweetness of chocolate chips, creating a unique flavor profile that is sure to impress. These cookies don't require refrigeration, making them a quick and convenient treat perfect for spontaneous baking.

Why you'll love it: These cookies offer a new twist on the classic chocolate chip cookie by including raspberries, adding a burst of fruity flavor that perfectly complements the chocolate. Using vegan ingredients ensures everyone can enjoy them, and the simple, no-chill dough means you can whip up cookies in no time. They're soft, chewy and full of flavor, making them a hit at any get-together or a wonderful lunchbox surprise.

Perfect occasion: These raspberry chocolate chip cookies are ideal for casual get-togethers, picnics, family snacks, or as a thoughtful gift for friends and loved ones. They are also suitable for festive occasions like Valentine's Day or Mother's Day, where raspberry adds a special touch.

Decorating Tips: For an even prettier finish, squeeze a few extra chocolate chips and raspberry pieces onto each cookie before baking. After baking, you can drizzle them with a simple glaze made from powdered sugar and lemon juice for added sweetness and a touch of tang.

Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 stick (8 tablespoons) vegan butter, softened
• 1 flax egg (or your favorite egg substitute)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon of vegetable milk (if necessary)
• 3/4 to 1 cup freeze-dried raspberries, lightly crushed
• 1/2 cup vegan chocolate chips

Directions:

1. Preparation:
   • Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. Prepare the cookie dough:
   • In a large mixing bowl, beat together the sugars and vegan butter until smooth and fluffy.
   • Add the flax egg, vanilla extract and a pinch of salt, mixing well until well combined.
   • Gradually add the flour and baking soda, mixing until just incorporated. If the dough seems dry, stir in 1 tablespoon of plant-based milk to achieve the desired consistency.
3. Additions:
   • Gently fold in the vegan chocolate chips and crushed freeze-dried raspberries until evenly distributed.

4. Bake the cookies:
   • Drop large balls of dough onto the prepared baking sheet, spacing them evenly (this should make about 9 cookies).
   • Bake in the preheated oven for 12 to 13 minutes or until the edges are barely golden but the center is still soft.

5. Cooling:
   • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked Raspberry Chocolate Chip Cookies, where each bite is a perfect balance of sweet chocolate and tangy raspberry flavors in a delicious vegan treat!