Vegan Raspberry Chocolate Chip Cookies
The best Raspberry Chocolate Chip Cookies (no eggs needed!). Try my Vegan Raspberry Chocolate Chip Cookies for easy vegan Valentine’s Day cookies that are naturally pink with rich dark chocolate chips in every bite.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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, 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.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- 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.
Nutrition
Calories: 879kcalCarbohydrates: 122gProtein: 12gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 0.5mgSodium: 728mgPotassium: 442mgFiber: 5gSugar: 60gVitamin A: 1087IUVitamin C: 3mgCalcium: 201mgIron: 4mg
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