With Valentine’s Day coming up, you may be looking for beautifully pink desserts. And I got you covered with these Vegan Raspberry Chocolate Chip Cookies. I know you will love these soft and chewy cookies with swirls of pink raspberries!
For other naturally colored desserts for Valentine’s Day try my Dark Chocolate Almond Hearts, Valentine’s Day Charcuterie Board, or my Pink Peppermint Ice.
Why You’ll Love This Recipe
These Vegan Raspberry Chocolate Chip Cookies are probably the best raspberry chocolate chip cookies ever because Delaney has eaten the entire batch – no joke! He is obsessed with these! So, if you have a raspberry loving husband, friend, or family member then make them these easy vegan Valentine’s Day cookies!
These Vegan Raspberry Chocolate Chip Cookies are soft and chewy – just like everyone wants. They are loaded with freeze dried raspberries, which gives them this insanely bright pink color that looks so cool! Using freeze dried raspberries allows for so much raspberry flavor to shine through without sacrificing the texture of the soft and cookies cookies. And, these are loaded with chocolate chips for a chocolate and raspberry mash up that’s made in heaven (or in your kitchen).
And the best thing is you don’t even need eggs for the best raspberry chocolate chip cookies! Yes, this recipe for easy vegan Valentine’s Day cookies don’t require eggs! If you haven’t checked out my new book, Effortless Eggless Baking, then what are you waiting for? You can bake so many amazing bakes without eggs!
While this recipe is vegan, the recipes in Effortless Eggless Baking are not vegan, but you can easily make them vegan. Just like, if you want to use real butter and milk in these Vegan Raspberry Chocolate Chip Cookies, you can do that as well! This is a super flexible cookie recipe that makes the best raspberry chocolate chip cookies. So, what are you waiting for? Get to baking!
FAQ’s
What if I don’t have freeze dried raspberries?
If you don’t have freeze dried raspberries you can use freeze dried strawberries in their place. Don’t use fresh raspberries as those have so much water content compared to freeze dried! If you want to use dried blueberries or cranberries, you could also use those.
Can I make these cookies with butter?
Absolutely! If you want to use butter in place of the vegan butter, you can do that, it would be the same amount 1/2 cup (113 grams) of organic salted butter, my favorite is Organic Valley.
Can I make these with real cream cheese?
Yes, if you aren’t vegan and want to use real butter and cream cheese, you can do that! Same amount, it would be 57 grams (1/4 cup) organic cream cheese, my favorite is Organic Valley.
How should I store these cookies?
These Vegan Raspberry Chocolate Chip Cookies are soft and chewy, so they need to be stored in an airtight container. You can use a Tupperware or zip bag. You can store them at room temperature for up to a week, or you can store them in the freezer to keep them fresh longer!
Ingredients for Vegan Raspberry Chocolate Chip Cookies
Miyoko’s Organic Vegan Butter Hint of Salt
Homemade Organic Light Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Three Tree’s Organic Vanilla Bean Almond Milk
Cairnspring Organic All Purpose Flour
Equal Exchange Chocolate Chips
Organic Freeze Dried Raspberries
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
The best Raspberry Chocolate Chip Cookies (no eggs needed!). Try my Vegan Raspberry Chocolate Chip Cookies for easy vegan Valentine’s Day cookies!
Ingredients
1/2 cup (113 grams) Miyoko’s Organic Vegan Butter with Salt
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
57 grams (1/4 cup) Miyoko’s Organic Vegan Cream Cheese
1/4 cup organic vanilla bean almond milk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic chocolate chips
1.3 ounces organic freeze dried raspberries
Directions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of shortening.
- Add the cream cheese, almond milk, flour, baking soda, and sea salt in that order and mix on low until combined. Add the chocolate chips and raspberries and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets spacing them about 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned on the bottoms. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Recipe Video
Notes
- Gluten Free — Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude — Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottoms.
Did you make this recipe?
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Did you like this post?
Make sure to check out my Vegan Dark Chocolate Almond Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
