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Chewy Raspberry Cookies (Vegan & Gluten-Free) Recipe

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4 from 3 reviews

These Raspberry Cookies are soft and chewy eggless sugar cookies made with frozen raspberries, offering a delightful balance of fluffy centers and crunchy edges. The tartness from the raspberries pairs perfectly with the sweet sugar cookie base, creating a deliciously gluten-free, nut-free, and vegan treat that stays soft for days.

Ingredients

For the Raspberry Syrup

  • 1 cup frozen raspberries
  • ¼ cup granulated sugar

For the Cookies

  • 2 cups multipurpose gluten free flour (with xanthan gum)
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick, room temperature
  • 1 ¼ cups granulated sugar (keep 2 tablespoons separate for rolling)
  • 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk (dairy or non-dairy)
  • 3 tablespoons raspberry syrup
  • 3 drops red food coloring (adjust if using gel or paste)
  • ½ cup frozen raspberries, chopped into tiny pieces

Instructions

  1. Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup granulated sugar and 1 cup frozen raspberries. Cook, stirring constantly, until raspberries break down and become syrupy, about 10 minutes. Strain through a fine mesh colander into a bowl and set aside to cool. You’ll have about 2-3 tablespoons of syrup.
  2. Prepare Chopped Raspberries: Measure ½ cup frozen raspberries and roughly chop into small pieces without turning them into pulp. Place in a freezer-safe bowl and freeze until ready to add to dough.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups gluten free flour, 1.5 teaspoons baking powder, 1.5 tablespoons cornstarch, and ½ teaspoon kosher salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, mix 2 rounded tablespoons cornstarch with 3 tablespoons water until thin and watery, initially thick and tacky.
  5. Cream Butter and Sugar: Using an electric mixer with a paddle attachment, beat ½ cup unsalted butter and 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Slowly add the cornstarch-water mixture, 3 tablespoons milk, and cooled raspberry syrup to the creamed butter and sugar. The mixture will look pink and chunky.
  7. Incorporate Dry Ingredients: Gradually beat in the gluten free flour mixture until just combined.
  8. Add Food Coloring and Raspberries: Mix in 3-4 drops red food coloring for color. Gently fold in the frozen chopped raspberries with a spatula, creating a marbled pink dough. Avoid overmixing to prevent sliminess.
  9. Freeze Dough: Cover the bowl with plastic wrap and freeze dough for at least 1 hour to prevent cookie spreading and ensure proper texture.
  10. Preheat Oven and Prepare Baking Sheet: After freezing, preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  11. Scoop and Coat Dough Balls: Using a 2-ounce large cookie scoop or ice cream scoop, portion out dough into 12 large balls. Roll each ball in the reserved 2 tablespoons granulated sugar to coat.
  12. Bake Cookies: Place dough balls 3-4 inches apart on prepared baking sheet. Bake for 15 minutes at 325°F.
  13. Maintain Dough Temperature: Freeze any extra dough balls while baking batches to keep dough firm.
  14. Shape Cookies Post-Bake: Immediately after baking, use a spatula to gently reshape cookies into circles. Let cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. This prevents the cookies from breaking apart.

Notes

  • For smaller cookies: Use a small cookie scoop and bake at 325°F for 13 minutes. Keep dough frozen between batches.
  • Vegan option: Use dairy-free gluten free flour, vegan sugar, vegan butter substitutes, non-dairy milk, and vegan red food coloring.
  • All Purpose Flour substitution: Use 2 packed cups (336 grams) of regular flour, but still chill the dough; note this is untested due to celiac disease.
  • Storing: Store extra cookies in an airtight container in the fridge for up to 3 days.
  • Freezing: Wrap dough balls in plastic wrap, place in a zip-top bag, and freeze for up to 30 days.

Find it online: https://bitezly.com/chewy-raspberry-cookies-vegan-and-gluten-free-recipe/