These eggless raspberry cookies are sweet little treats packed with fruity goodness! With soft dough dotted with juicy raspberries, they make for a perfect snack or dessert.
Oh, and the best part? You don’t need eggs to enjoy these! 😊 I love popping a few in my lunchbox for a burst of flavor that brightens my day.
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you’re gluten-free, use a 1:1 gluten-free flour blend. I’ve had great success with a blend that has a bit of xanthan gum in it!
Unsalted Butter: Melted butter keeps the cookies rich and moist. If you need a dairy-free option, coconut oil or vegetable oil works well. Just ensure they are in a melted state, too.
Plain Yogurt: Yogurt replaces eggs and adds moisture. For non-dairy needs, try using unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal with 2.5 tablespoons water, let it sit to thicken).
White Chocolate Chunks: These add a creamy sweetness. If you want less sweetness, consider using dark chocolate chips instead. They pair nicely with the tartness of raspberries.
Fresh Raspberries: Fresh raspberries are ideal but can be replaced with frozen raspberries if needed. Just rinse and drain them well before adding, and they’ll work just fine!
How Do You Achieve the Perfect Cookie Texture?
The texture can make or break your cookie experience. Follow these handy tips to ensure they come out just right:
- Don’t overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Consider chilling the dough: If you have time, chill the dough for about 30 minutes before baking. It helps the cookies hold their shape better.
- Don’t skip the cooling: Let the cookies cool on the baking sheet before transferring them. This helps them set and enhances the chewy texture.
With these tips and ingredient swaps, you’re all set for delicious eggless raspberry cookies!
Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup plain yogurt (acts as an egg substitute)
- 1 tsp vanilla extract
- 1/2 cup white chocolate chunks or chips
- 1/3 cup fresh raspberries (plus extra for topping)
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prep and 10-12 minutes to bake. Plus, just a little time to cool down. In total, you’ll be enjoying your cookies in around 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that warms up, line a baking sheet with parchment paper to make cleaning up easier later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is your dry mixture, so make sure everything is well combined.
3. Combine Wet Ingredients:
In another large bowl, mix together the melted butter and granulated sugar until smooth. This is where the magic starts! Spread that warm, sugary goodness around. Then, add the yogurt and vanilla extract, stirring until everything is nicely combined.
4. Combine Dry and Wet Mixtures:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients to the wet ingredients, mixing gently until everything just comes together to form a soft dough. Remember, don’t overmix—it’s okay if a few little flour specks are still visible!
5. Fold in the Chocolate:
Gently fold in the white chocolate chunks. They’ll add a yummy sweetness to each bite of your cookies!
6. Shape the Cookies:
Using a scoop or a spoon, drop spoonfuls of dough (about 1-2 tablespoons each) onto the prepared baking sheet. Leave some space between them so they can spread while baking.
7. Add Raspberries:
Press a few fresh raspberries into the center of each cookie dough ball. This will keep them fruity and delicious!
8. Bake:
Pop the cookies in the oven and bake for 10-12 minutes. You want the edges to be lightly golden while keeping the centers nice and soft. The aroma will be heavenly!
9. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely (if you can wait!). Grab a cookie with a glass of milk or a cup of tea and enjoy the flavors!
These cookies are soft, slightly chewy, and bursting with the delightful combination of raspberry and white chocolate goodness. Happy baking!
Can I Substitute the Yogurt for Another Ingredient?
Absolutely! If you don’t have yogurt on hand, you can use unsweetened applesauce for a similar moisture effect. Alternatively, a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) can also work as a great egg substitute!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can definitely use frozen raspberries! Just make sure to rinse and drain them well before adding to the dough. They might release some extra liquid, so adjust your baking time accordingly if needed.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them or freeze them in a freezer-safe bag for up to 2 months. Just make sure to let them come to room temperature before enjoying!
How Can I Make These Cookies Chewy?
To achieve a chewier texture, try chilling the dough for about 30 minutes before baking. Additionally, make sure not to overbake them; you want the centers to stay soft and slightly underbaked!
