These cheerful eggless raspberry cookies are sweet little treats bursting with berry goodness. They’re soft, chewy, and perfect for berry lovers!
Making these cookies is a breeze! I love how they fill my kitchen with a yummy smell. Plus, no eggs means you can share them with friends who have allergies—everyone wins!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cookies their structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend, which works well in most cookie recipes.
Butter: Unsalted butter adds creaminess and flavor. If you need a dairy-free option, substitute with coconut oil or vegan butter. Just ensure it’s softened for easy mixing!
Milk: Regular milk keeps the dough moist, but I often use almond or oat milk for a lighter taste. Both are great for a dairy-free version!
Raspberry Jam: You can use store-bought jam for convenience, but fresh mashed raspberries add a lovely, bright flavor. If raspberries aren’t available, try using strawberry or blackberry jam instead!
White Chocolate Chunks/Chips: These add a lovely contrast to the tart raspberries. For a healthier twist, you can skip them or use dark chocolate if you prefer more richness.
How Do I Create the Perfect Cookie Dough Consistency?
Getting the dough just right is key for cookies that are soft and chewy. Here are some tips to help you achieve the best consistency:
- Make sure your butter is softened, as this is crucial for a creamy texture. If it’s too hard, the sugar won’t blend well!
- Don’t overmix once you add the flour. Stir gently until the ingredients are just combined, preventing tough cookies.
- If the dough feels too sticky, add a little additional flour, one tablespoon at a time, until it’s manageable!
Following these steps will help you get cookie dough that’s easy to work with and bakes beautifully.
Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup milk (or plant-based milk for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam or fresh mashed raspberries
- Optional: white chocolate chunks or chips for topping
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and about 12-15 minutes to bake. In total, you can have freshly baked cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the baking powder and salt throughout the flour. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a whisk. Keep mixing until the mixture is light and fluffy—this usually takes about 2-3 minutes!
4. Combine Wet Ingredients:
Add the milk and vanilla extract to the creamed butter and sugar mixture. Stir well until everything is nicely combined.
5. Make the Cookie Dough:
Now it’s time to add the dry mixture to the wet ingredients. Gradually add the flour mixture to your wet ingredients, mixing gently until just combined. Be careful not to overmix; you want the dough to be soft and tender.
6. Shape the Cookies:
Next, roll the dough into 1 1/2 inch balls. Place these balls on your lined baking sheet, making sure to space them about 2 inches apart. This allows room for them to spread while baking!
7. Create Indentations:
Using your thumb or the back of a spoon, make a small indentation in the center of each cookie dough ball. This is where the raspberry filling will go!
8. Fill with Raspberry Goodness:
Fill each indentation with about 1 teaspoon of raspberry jam or fresh mashed raspberries. If you’d like, add a white chocolate chunk or chip on top of the raspberry filling for an extra treat.
9. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 12-15 minutes, or until the edges start to turn a lovely golden brown. Keep an eye on them to avoid overbaking!
10. Cool and Enjoy:
Once baked, take the cookies out of 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. And there you have it—your delightful eggless raspberry cookies are ready to enjoy!
These cookies will have a lightly crisp edge with a tender, buttery base and a sweet, fruity raspberry center. Perfect with a warm cup of tea or coffee!
Can I Use Frozen Raspberries Instead of Jam?
Absolutely! If using frozen raspberries, be sure to thaw them completely and drain excess liquid before mashing. Then, fill the cookie indentations as you would with jam for a fresh burst of flavor.
What Should I Do if My Cookie Dough is Too Sticky?
If your dough feels too sticky to handle, simply add a bit more flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to overdo it, as too much flour can make the cookies dry!
How Can I 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 for longer, you can freeze them for up to a month. Just make sure they are cooled completely before freezing!
Can I Substitute the Butter with Coconut Oil?
Yes, you can use melted coconut oil instead of unsalted butter for a dairy-free version! Just ensure it’s cooled slightly before mixing to avoid cooking the other ingredients.
