Description
Raspberry Cookies are a delightful treat that perfectly balances the tartness of raspberries with the sweetness of a soft, chewy cookie base. Ideal for any occasion, these cookies are not only gluten-free and nut-free but also easily made vegan. Unlike many eggless cookies that tend to go stale quickly, these Raspberry Cookies stay fresh and delicious for days. Perfect for parties, family gatherings, or as a sweet snack at home, they’re sure to impress everyone who tries them.
Ingredients
Scale
- 1 cup frozen raspberries
- 1/4 cup granulated sugar
- 1 cup gluten-free multipurpose flour
- 1/2 cup unsalted butter (or vegan stick)
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (or plant-based alternative)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the cornstarch-water mixture, milk, raspberry syrup, and food coloring; mix well.
- Gradually add the dry ingredients to the wet mixture until combined. Gently fold in whole and chopped frozen raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 15 minutes or until edges are lightly golden. Allow cooling before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg