These eggless raspberry cookies are soft, sweet, and bursting with fruity flavor! Made with fresh raspberries, they are a treat anyone can enjoy!
Honestly, the tangy raspberry flavor makes these cookies a hit. I love sharing them with friends, and they disappear in no time! Who can say no to a cookie, right? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work well. However, the texture might slightly change.
Butter: Unsalted butter is ideal here for better control of the cookie’s final taste. If you’re dairy-free, coconut oil or vegan butter makes a good substitute!
Sugar: Granulated sugar gives the right sweetness. For a healthier option, you can use coconut sugar or a sugar alternative like stevia, but note that the texture might vary.
Plain yogurt: This acts as an egg replacement, adding moisture. If unavailable, unsweetened applesauce or a mashed banana can be good alternatives, but they will slightly change the flavor.
Fresh raspberries: These are the star of the show! If they’re out of season, frozen raspberries work too. Just make sure to thaw and drain the excess juice before using them.
White chocolate chunks: These are optional but add a nice sweetness. You can skip them or use dark chocolate instead for a richer flavor.
How Do You Make Cookies Soft and Chewy?
Achieving the perfect cookie texture is key. Here’s what to keep in mind:
- **Don’t Overmix:** When adding the dry ingredients to the wet, mix just until combined. This helps keep your cookies tender.
- **Chill the Dough (if you can):** If you have time, chilling the dough for 30 minutes can improve the texture and flavor.
- **Watch the Baking Time:** Cookies may look underbaked, but they will firm up as they cool. Take them out when the edges are golden but the centers still look soft.
- **Add Yogurt Wisely:** If using yogurt, make sure it’s at room temperature to better combine with the butter and sugar.
Follow these tips, and you’re sure to bake soft and chewy raspberry cookies every time! Enjoy the baking process!
How to Make Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup plain yogurt (or dairy-free yogurt)
- Fresh raspberries (about 20-25 raspberries)
- ¼ cup white chocolate chunks or chips (optional)
- Additional granulated sugar for sprinkling
Time Needed:
This delicious eggless raspberry cookie recipe will take about 15 minutes for preparation and around 12-15 minutes for baking, plus a few minutes for cooling. Overall, expect to spend about 30-35 minutes from start to finish. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleaning up easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help ensure the cookies rise perfectly. Set this bowl aside for later use.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar. Mix them together until the mixture is light and fluffy, this should take about 3-4 minutes. A fluffy mixture helps make your cookies soft.
4. Add Wet Ingredients:
Add the vanilla extract and yogurt into the creamed mixture. Beat everything together until it’s well combined. The yogurt acts as a great binder in place of eggs.
5. Combine Wet and Dry Ingredients:
Gradually add the whisked dry ingredients to the wet mixture. Gently mix everything until just combined; be careful not to overmix to keep your cookies tender.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the cookie dough and roll them into balls. Place each ball on the lined baking sheet, leaving about 2 inches apart as they will spread a little while baking.
7. Add Raspberries:
Gently press a fresh raspberry into the center of each cookie dough ball. You can slightly flatten the tops but be careful not to squish the raspberries too much. If you’re using white chocolate chunks, press a few around each raspberry now.
8. Sprinkle for Extra Sweetness:
Lightly sprinkle a pinch of granulated sugar over the top of each cookie. This caramelizes during baking and adds a lovely sweetness!
9. Bake the Cookies:
Place the prepared cookies in your preheated oven and bake for 12-15 minutes. You want the edges to be lightly golden while the centers remain soft and chewy.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your soft and delightful eggless raspberry cookies with a cup of tea or coffee!
These cookies are the perfect blend of sweetness and tartness—with a hint of creaminess from the white chocolate. Treat yourself or share them with friends! Happy baking!
Can I Replace All-Purpose Flour with Whole Wheat Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might need a bit more liquid (like a splash of yogurt or milk) since whole wheat flour absorbs more moisture.
What Can I Use Instead of Yogurt?
If you don’t have yogurt, you can use unsweetened applesauce or a mashed banana. Just note that the flavor will be slightly different, so choose based on your taste preference!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but they may lose some of their freshness.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 2 months. To do so, let them cool completely, then place them in an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for a few seconds.
