Vegan Raspberry Chocolate Chip Cookies
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With Valentine’s Day coming up, you may be looking for beautifully pink desserts. And I got you covered with these Vegan Raspberry Chocolate Chip Cookies. I know you will love these soft and chewy cookies with swirls of pink raspberries!
For other naturally colored desserts for Valentine's Day try my Dark Chocolate Almond Hearts, Valentine's Day Charcuterie Board, or my Pink Peppermint Ice.
Table of Contents
Vegan Raspberry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the rich sweetness of chocolate with the tart, fruity burst of raspberries. These soft and chewy cookies are naturally colored pink, thanks to freeze dried raspberries! This makes them perfect for Valentine's Day!
These easy vegan Valentine's Day cookies are soft, chewy, and are super flexible. If you aren't vegan, you can make swaps and use dairy if you prefer. Either way you make them, the raspberries add a natural sweetness and vibrant color, perfectly complementing the indulgent dark chocolate chips!
Why You'll Love This Recipe
Best Raspberry Chocolate Chip 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! He is obsessed with these! So, if you have a raspberry loving husband, friend, or family member then make them these easy vegan Valentine’s Day cookies!
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! Using freeze dried raspberries allows for so much raspberry flavor to shine through without sacrificing the texture of the soft and cookies cookies. And, these are loaded with chocolate chips for a chocolate and raspberry mash up that's made in heaven (or in your kitchen).
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: And 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!
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 Organic Light Brown Sugar, but store bought also works.
- Cane Sugar: Costco Kirkland Organic Cane Sugar
- Vanilla Extract: Simply Organic Vanilla Extract
- Vegan Cream Cheese: I use Miyoko’s Organic Cream Cheese, but if you're not vegan, you can also use regular cream cheese too.
- 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!
- All Purpose Flour: My favorite is Cairnspring Organic All Purpose Flour.
- Dark Chocolate Chips: I use organic dark chocolate chips as the rich dark chocolate pairs so well with the sweet and slightly tart raspberries.
- 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.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I use nontoxic parchment paper as I think cookies bake best with it!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of shortening.
Add the cream cheese, coconut milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chips and raspberries and mix on low until combined.
Step 3
Using your hands (or a cookie scoop), form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
Step 4
Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. 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).
FAQ's
No, don’t use fresh raspberries as those have so much water content compared to freeze dried! If you want to use dried blueberries or cranberries, you could also use those.
Yes, if you aren’t vegan and want to use real butter and cream cheese, you can do that! It would be the same amounts of both, my favorite dairy is Organic Valley.
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!
Craving More?
Vegan Raspberry Chocolate Chip Cookies
Ingredients
- 113 grams vegan butter (softened)
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 57 grams vegan cream cheese (room temperature)
- ¼ cup coconut milk (room temperature)
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
- 36 grams freeze dried raspberries
Instructions
- 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. Mix on low until combined and there are no chunks of shortening.
- Add the cream cheese, coconut milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chips and raspberries and mix on low until combined.
- Using your hands (or a cookie scoop), form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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