Vegan Raspberry Chocolate Chip Cookies

These Vegan Raspberry Chocolate Chip Cookies get their naturally pink color and bold raspberry flavor from freeze-dried raspberries, not fresh or frozen berries. They bake up as a naturally eggless cream cheese cookie with a tender texture, vibrant color, and rich dark chocolate throughout.

For more naturally colored desserts for Valentine's Day try Dark Chocolate Almond Hearts, Valentine's Day Charcuterie Board, Soft Sugar Cookies With Pink Frosting, or Pink Peppermint Ice.

vegan raspberry chocolate chip cookies on a baking sheet on a white marble counter.

A Quick Look At The Recipe

Recipe Name: Vegan Raspberry Chocolate Chip Cookies
Ready In: 30 minutes
Makes: 4 cookies
Main Ingredients: vegan butter, cane sugar, all purpose flour, freeze dried raspberries
Flavor Profile: rich chocolate with tart raspberries
Dietary Info: vegan, gluten free swap available
Difficulty: Easy!
Why You’ll Love It: vegan soft and chewy raspberry chocolate chip cookies with simple ingredients

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Why You'll Love This Recipe

Best Raspberry Cookies: These Vegan Raspberry Chocolate Chip Cookies are probably the best raspberry chocolate chip cookies ever because Delaney has eaten the entire batch—no joke! This is how I know I have a winner, when hubs can't stop eating/talking about them as someone who has his pick of desserts daily (and who is my biggest critic)!
No Chill Cookies: You do not need to chill these vegan cookies, making them quick and easy to mix up anytime. Because we are using freeze dried raspberries, they do not require chill time and you still get a soft center and crispy edge thanks to the perfect ratio of vegan butter, sugar and flour.
Naturally Pink: They are loaded with freeze dried raspberries, which gives them this insanely bright pink color that looks so cool! This makes these easy vegan Valentine's Day cookies that are not only festive but also delicious!
Soft & Chewy: These Vegan Raspberry Chocolate Chip Cookies are soft and chewy—just like everyone wants in a chocolate chip cookie. Combine that with raspberries and dark chocolate and you have the best raspberry chocolate chip cookies ever!
Naturally Eggless: The best thing is you don’t even need eggs for the best raspberry chocolate chip cookies! Yes, this recipe for easy vegan Valentine’s Day cookies don’t require eggs! If you haven’t checked out my new book, Effortless Eggless Baking, then what are you waiting for? You can bake so many amazing bakes without eggs! Check out my post Easy Egg Replacers for Baking for more inspiration.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Choosing the Right Raspberries for These Cookies
Easy Substitutions
Baker’s Tips for Vegan Raspberry Chocolate Chip Cookies
How to Make Vegan Raspberry Chocolate Chip Cookies
Recipe FAQ’s
More Raspberry Desserts to Love
Vegan Raspberry Chocolate Chip Cookies
The Bake Shop

I really love making vegan desserts and became an expert in them when I owned my bake shop, as we offered a full vegan menu! Vegan Banana Chocolate Chip Cookies were a customer favorite, even among non-vegans!

So, you can always count on tasty vegan treats when you're on my site. If you want to check out some other customer favorite recipes that are vegan, try Vegan Toasted Coconut Brownies (these were made daily at the bakery!), Vegan Pumpkin Spice Banana Bread, Vegan Spiced Oatmeal Raisin Cookies or Vegan Blueberry Milkshake.

Ingredients

Vegan Butter: You can use Miyoko’s Organic Vegan Butter Hint of Salt or even organic vegetable shortening, I have made this cookie with both. And, if you're not vegan, you can use regular butter.
Light Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works.
Vegan Cream Cheese: I use Miyoko’s Organic Cream Cheese, but if you're not vegan, you can also use regular cream cheese too. The cream cheese gives these vegan cookies a tender and creamy texture, while keeping them eggless and free of dairy!
Non Dairy Milk: You can use any non dairy milk you like. I've used organic coconut milk and also Three Tree’s Organic Vanilla Bean Almond Milk, this cookie is delicious with both! We're using the combination of milk and cream cheese to replace eggs, so no vegan eggs like flax eggs are needed here!
Dark Chocolate Chips: I use organic dark chocolate chips as the rich dark chocolate pairs so well with the sweet and slightly tart raspberries. You can also use a chopped up dark chocolate bar too, or a mix of both.
Freeze Dried Raspberries: I use Organic Freeze Dried Raspberries in these cookies. Fresh raspberries will have too much water, which is why you want to use freeze dried. You want the freeze dried raspberries that are whole or pieces, not the powder.

*For a full list of ingredients and measurements, visit the recipe card below.

Choosing the Right Raspberries for These Cookies

Not all raspberries work the same in cookie dough. After testing different options, freeze-dried raspberries are the best choice for vibrant color, concentrated flavor, and reliable texture — especially in vegan, eggless cookies. Here's how I got there.

Freeze-Dried Raspberries (Best Choice)
Freeze-dried raspberries add concentrated flavor and a vibrant pink swirl without adding moisture, so the cookies stay soft and chewy without spreading and aren't cakey.
Frozen Raspberries (Works With Care)
Frozen raspberries release moisture as they thaw. So, if using them, keep them frozen while mixing and chill the dough before baking to prevent spreading. Expect juicy berry pockets rather than a pink swirl. I don't love this, but if you really want to use a fresh option, this is the only way to do it. I still recommend using freeze dried raspberries for the best results.
Fresh Raspberries (Not Recommended)
Fresh raspberries add too much moisture, which can lead to wet dough, excess spreading, and dull color. This will ruin the texture of the cookies.

Easy Substitutions

Not Vegan: Use regular butter, regular cream cheese, and cow's milk for delicious eggless raspberry chocolate chip cookies! These are naturally eggless cookies because the structure comes from creamed fat + sugar, flour, and a small amount of cream cheese—no flax egg required! So, if you aren't vegan you'll still get delicious naturally eggless cookies even if you use regular butter, cream cheese, and milk.
Gluten-Free: Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend. This was the flour I used for testing, you may have different results if you use a different flour blend.
Strawberry: Use freeze dried strawberries in place of raspberries for chocolate strawberry cookies.
Sweet & Salty: Add a sprinkle of flaky sea salt on top for that perfect sweet and salty combo!
High Altitude: Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottoms.

Baker's Tips for Vegan Raspberry Chocolate Chip Cookies

Always weigh ingredients for the best results.
Make sure butter and sugars are creamed completely before adding in the milk. This ensures a uniform cookie dough that will have the best texture.
You can make these smaller if you want, I have made them both ways, but I like the bigger ones best. If you want to do 2 dozen cookies, bake them for about 10 to 12 minutes.
Because these cookies are naturally eggless, you can under-bake them as much as you like for even softer and gooey cookies.
Store in an airtight container so they stay soft and chewy.
Easily freeze these cookies in an airtight container for up to 3 months. Just thaw and enjoy!
Gluten Free — Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
High Altitude — Bake at 375°F for 14 to 16 minutes or until lightly browned on the bottoms.

How to Make Vegan Raspberry Chocolate Chip Cookies

butter, brown sugar and cane sugar in a wood mixing bowl on a white marble counter.

Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract.

creamed butter, brown sugar and cane sugar in a wood mixing bowl on a white marble counter.

Mix on low until combined and there are no chunks of vegan butter.

creamed butter, brown sugar and cane sugar in a wood mixing bowl with nondairy milk and cream cheese on a white marble counter.

Add the cream cheese and coconut milk.

vegan raspberry chocolate chip cookie dough in a wood mixing bowl on a white marble counter.

Next, add the flour, baking soda, and sea salt in that order. Mix on low to combine completely, then add in the chocolate chips and freeze-dried raspberries.

Mix on low until combined.

vegan raspberry chocolate chip cookie dough balls on a baking sheet on a white marble counter.

Using your hands, divide the dough into 4 equal portions. Form them into 4 large disks that are about 4-inches in diameter, placing 2 on each baking sheet. If you're adding extra chocolate on top, you can do that now.

Bake for 15 to 18 minutes or until lightly browned on the bottoms. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Recipe FAQ's

Do these cookies taste tart or sweet?

These cookies are a wonderful mix of both sweet and tart! Rich chocolate chip cookies are combined with freeze dried raspberries.

How do vegan cookies stay soft without eggs?

I use a mix of vegan cream cheese and milk to replace eggs here. The cream cheese makes these cookies incredibly soft and tender and the milk helps replace eggs with moisture and fat. These cookies are so soft and chewy!

Can I use vegan butter sticks vs tub?

Yes, you can use either. I've tested this both with vegan butter sticks, tub, and also with vegetable shortening. I prefer the taste with a vegan butter like Miyoko's Sea Salt Butter. But, if you prefer something like Earth Balance or Spectrum Shortening, those also work.

Can I use fresh or frozen raspberries?

No, don’t use fresh (or frozen) raspberries as those have so much water content compared to freeze dried! You need freeze dried raspberries for this recipe. But, if you want to use dried blueberries or cranberries, you could also use those.

Can I use a different berry instead of raspberries?

Yes, you can use freeze dried strawberries or freeze dried blueberries instead of raspberries!

Why did my cookies turn out too soft or wet?

If you use fresh raspberries, this will happen. I do not recommend using fresh raspberries as noted! Or, if you under baked these way too much this can also happen.

Do I need to chill the dough?

No, because we are using freeze dried raspberries, there is no need to chill the dough. If you do chill the dough, the cookies will be thicker and won't spread as much so you won't get the best texture.

Why is cream cheese used in this recipe?

Vegan cream cheese adds moisture and structure in place of eggs, helping create a tender texture without making the cookies cakey. Cream cheese is a great egg replacer for cookies!

Why didn’t my cookies spread?

Incorrect measuring, most likely too much dry ingredients (flour in this case). Be sure to use a digital food scale and measure properly for the best results.

Why did my cookies spread too much?

If you went against my recommendations and used fresh raspberries, this can happen. Don't do it! This can also happen from incorrect measuring, too much wet ingredients compared to dry. Or also from melted butter, don't melt the vegan butter. Be sure to use a digital food scale for the best results and accurate measurements.

How should I store these cookies?

These Vegan Raspberry Chocolate Chip Cookies are soft and chewy, so they need to be stored in an airtight container. You can use a Tupperware or zip bag. You can store them at room temperature for up to a week, or you can store them in the freezer to keep them fresh longer!

Can I freeze the cookie dough?

Yes, you can ball the cookie dough and then freeze the baking sheet to harden it. Transfer to a freezer safe container (layer with parchment paper to prevent sticking) and freeze the dough for up to 3 months. Thaw in the fridge for 24 hours. Then, let the dough come to room temperature before baking as instructed.

Can I freeze the baked cookies?

Yes, store baked cookies in an airtight container or freezer bag and you can freeze for up to 3 months.

big vegan raspberry chocolate chip cookie broken in half on a plate on marble counter with flowers.

More Raspberry Desserts to Love

Raspberry Lemon Snack Cake

Fresh Raspberry Custard

Olive Oil Raspberry Brownies

Raspberry Chocolate Chip Ice Cream Without Eggs

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