These Eggless Raspberry Cookies are sweet little bites that celebrate the fruity goodness of raspberries! They’re soft, chewy, and perfect for a snack or dessert.
Making these cookies is a fun and easy way to treat yourself. Plus, who can resist that burst of raspberry flavor? I love having them with a cup of tea—pure bliss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies, giving them structure. If you want a gluten-free option, try using almond flour or a gluten-free all-purpose blend, but note that ratios may vary.
Yogurt: It replaces the eggs, keeping cookies moist and soft. For a dairy-free option, use almond or coconut yogurt. I sometimes opt for vanilla-flavored yogurt for a little extra touch.
Raspberries: Fresh raspberries add a burst of flavor, but freeze-dried ones keep the cookies from getting soggy. If you can’t find those, use fresh but gently fold them into the dough to avoid crushing.
White Chocolate: This adds sweetness and creaminess. If you want a dairy-free version, look for vegan white chocolate or simply skip it for less sweetness.
How Do I Get My Cookies to Bake Evenly?
Getting your cookies to bake evenly is crucial for the perfect texture. Here are some simple steps to follow:
- Oven Temperature: Always preheat your oven to the specified temperature. An oven thermometer can ensure accuracy.
- Baking Sheet: Use a light-colored baking sheet; dark ones can cause uneven browning. Always line it with parchment paper for easy removal and cleanup.
- Cookie Size: Make sure to scoop even-sized dollops of dough for uniform baking. Using a cookie scoop can help with this.
- Space Cookies Apart: Leave enough space between cookies (about 2 inches) to allow them to spread and bake evenly.
- Cooling Time: Let the cookies cool on the baking sheet for 5 minutes before transferring. This helps them set and prevents them from breaking.
By following these tips, you’ll get deliciously soft and evenly baked raspberry cookies every time!
How to Make Eggless Raspberry Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tbsp cornstarch (for texture)
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup plain yogurt (as egg substitute)
- 1 tsp vanilla extract
Add-ins:
- 1 cup fresh or freeze-dried raspberries (freeze-dried preferred for less moisture)
- ½ cup white chocolate chunks or chips (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time, plus 12-15 minutes for baking. You’ll want to allow another few minutes for the cookies to cool before enjoying them. All in all, you can have these delightful treats ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch until everything is well mixed. This helps ensure your cookies rise nicely!
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter with the granulated sugar until it becomes light and creamy. A hand mixer or stand mixer works best for this step!
4. Combine with Yogurt and Vanilla:
Add the plain yogurt and vanilla extract into the butter-sugar mixture. Beat until everything is smooth and well-combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined; avoid overmixing to keep the cookies tender.
6. Fold in the Raspberries:
Gently fold in the raspberries and white chocolate chunks (if using). Be careful not to crush the raspberries too much; you want those delicious juicy bits intact!
7. Scoop the Dough:
Scoop tablespoon-sized dollops of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop so they can spread while baking.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes. They’ll be ready when the edges are lightly golden and the tops have set.
9. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now, it’s time to dig in! Enjoy your soft, eggless raspberry cookies with a lovely cup of tea or a glass of milk. They’re guaranteed to make your day a little sweeter!
These cookies are a delightful treat perfect for any occasion, with bursts of raspberry flavor in every bite. The use of yogurt not only replaces eggs but also ensures they remain moist and soft, making them a fantastic choice for everyone to enjoy!
Can I Use Frozen Raspberries Instead?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to remove excess moisture. This will help prevent your cookies from becoming too soggy when baked!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
What Can I Substitute for Yogurt?
If you don’t have yogurt on hand, you can substitute it with applesauce or silken tofu blended until smooth. Both will work well to keep your cookies moist!
Can I Omit the White Chocolate?
Absolutely! Omit the white chocolate if you prefer a lighter version or don’t have any on hand. The cookies will still be delicious with just the raspberry flavor shining through.
