Indulge your sweet tooth with a guilt-free treat that’s bursting with flavor! These Vegan Raspberry Chocolate Chunk Cookies are not just a delightful dessert; they’re a wholesome way to satisfy your cravings without compromising your plant-based lifestyle. With a perfect balance of rich dark chocolate and tart raspberries, each bite is a heavenly experience you won’t want to miss. Ready in just 22 minutes, these cookies are the ultimate quick fix for any cookie lover. Dive into this recipe and discover how easy it is to whip up a batch of these scrumptious delights that will leave everyone asking for more!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup almond milk
- 1/2 cup dark chocolate chunks
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Ensure the baking sheet is clean and dry.
- In a medium mixing bowl, cream together the softened coconut oil and brown sugar until smooth and well combined. Use a hand mixer or whisk to achieve a light, fluffy texture.
- Add the vanilla extract and almond milk to the coconut oil mixture. Mix thoroughly until all wet ingredients are fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until a soft cookie dough forms. Be careful not to overmix.
- Carefully fold in the dark chocolate chunks, distributing them evenly throughout the dough.
- Gently fold in the fresh raspberries, taking care not to crush them completely. Some whole raspberries will create delightful bursts of flavor in the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the center looks set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your flour and coconut oil. This ensures consistency in your cookie dough.
- Soften Coconut Oil: Make sure your coconut oil is softened but not melted. This helps create the perfect texture when creaming with brown sugar.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough (Optional): If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape and enhances the flavors.
- Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture. If using frozen, be sure to thaw and drain them to avoid excess moisture in the dough.
- Watch the Baking Time: Every oven is different! Start checking your cookies at the 10-minute mark to prevent overbaking. The cookies should be lightly golden around the edges and soft in the center.
- Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
- Storage Tips: Store your cookies in an airtight container to keep them fresh. They can last up to 3 days at room temperature or longer in the fridge.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
