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These raspberry chocolate chunk cookies are the perfect way to embrace early summer berries. They’re crisp on the edges, chewy and gooey in the center, bursting with fresh juicy raspberries, and packed with melty dark chocolate.
These easy raspberry chocolate chip cookies come together in one bowl and take about 1 hour from start to finish (which includes chill time). Plus, they’re egg-free, refined sugar-free, and can easily be made gluten-free and dairy-free as well.
Quick note; I originally tested this recipe with white chocolate, but the dark chocolate and raspberry combo just can’t be beat. That said, you can make this recipe using dairy-free white chocolate, but it’ll lack the same flavor profile that bittersweet dark chocolate brings.
And yes, confirming that this recipe is a sister to my classic vegan chocolate chip cookie recipe.
Ingredients For These Raspberry Chocolate Chunk Cookies
You’re only as good as your ingredients; especially when it comes to gourmet baked goods. I’ve included ingredients and brands I use and (highly) recommend that genuinely make a difference in this raspberry chocolate chunk cookie recipe.
- Spelt flour: It’s no secret that I love spelt flour, particularly One Degree Organics sprouted spelt flour. Not only does it have a nutty flavor profile, but it’s also sprouted, making it easier on your digestion. But feel free to sub in either regular AP flour (Bob’s Red Mill is my go-to) or a 1:1 gluten-free flour (Bob’s Red Mill has an amazing GF flour blend).
- Unsalted butter: I use Kerrygold unsalted butter (it’s the best of the best). If you’re vegan, Miyoko’s unsalted vegan butter is also quite good.
- Coconut sugar
- Cashew milk: I highly recommend making my homemade cashew milk for this recipe; you can use it for your morning coffee or matcha and other recipes as well.
- Dark chocolate: Any 70% cacao dark chocolate bar will work here – my favorite is Hu’s simple dark chocolate bar.
- Raspberries: Duh! You’ll need frozen raspberries for this recipe. Yep, frozen, not fresh or freeze-dried. Diving more into why you need frozen raspberries further down in this post!
- Vanilla bean paste: It’s no secret that I love vanilla bean paste – it makes everything better. Mainly because vanilla bean paste includes the physical bean, as opposed to vanilla extract, which just has vanilla flavor.
- Kosher salt
- Baking powder and baking soda
Let’s Talk Raspberries!
Ok, let’s chat raspberries! Specifically, why you need to use frozen raspberries for this recipe.
I’ve tested this recipe with allllll kinds of raspberries, so I can say with 100% confidence that frozen raspberries are the way to go for this vegan raspberry chocolate chip cookie recipe. So here’s the lowdown.
Fresh raspberries made a total mess because they’re way too delicate. Freeze-dried raspberries completely dried out and burnt in the oven – because they lack moisture. But frozen raspberries…frozen raspberries were just right!
Tips For The Best Raspberry Chocolate Chunk Cookies
These easy raspberry chocolate chip cookies are a pretty straightforward recipe, but these tips will guarantee you the perfect cookie!
- Use high-quality ingredients. I’m pretty sure I’ve said this before (about 500 times lol), but the simpler the recipe, the more quality ingredients matter and shine through. Make sure you’re using quality vanilla bean paste, good dark chocolate, etc.
- Don’t substitute anything, beyond what I’ve called out (like subbing in AP flour or gluten-free flour). Seriously, baking is super finicky, and something as simple as using a different brand of flour can throw off your cookies. So stick to the recipe, and use metric measurements!!
- Stick to the allotted amount of raspberries called for in the recipe. While you can add more chopped chocolate, adding more raspberries will add way too much water into the dough and ruin the texture of the cookies.
- Once you stir the raspberries into the dough, freeze the dough immediately. Frozen raspberries will get SUPER messy if you allow them to defrost, so try your best to keep the berries cold, ideally frozen. Bake off as many as you can and any cookies that are waiting their turn to go into the oven should rest in the freezer until then.
- The bake time for these cookies is 2 minutes longer than the average classic chocolate chip cookies. And that’s due to the water content of the raspberries.
If you have any questions at all, please comment below or DM me on Instagram.
Happy baking!
Print
Vegan Raspberry Chocolate Chunk Cookies
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Cuisine: American
Description
These raspberry chocolate chunk cookies are the perfect way to embrace early summer berries. They’re crisp on the edges, chewy and gooey in the center, bursting with fresh juicy raspberries, and packed with melty dark chocolate.
Ingredients
- 1/2 cup (100 g) melted butter or vegan butter
- 1 cup (145 g) coconut sugar
- 3 tbsp (35 g) cashew milk
- 2 tsp vanilla bean paste or vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups (180 g) spelt flour
- 1/2 cup (70 g) roughly chopped dark chocolate
- 1/2 cup (55 g) frozen raspberries
Instructions
- Preheat the oven and prep your pans. Preheat your oven to 350°F and line a large and small baking sheet with parchment paper. Make sure the small baking sheet can easily fit in your freezer.
- Whisk together the wet ingredients. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Fold in the flour and mix-ins. Sprinkle in the spelt flour and fold together until a few streaks of flour remain. Finally, add the chopped chocolate and frozen raspberries and fold into the dough.
- Scoop and freeze the dough. Using a 3 tbsp cookie scoop, scoop the cookie dough into balls, and place them on the small cookie sheet. Stick the tray in the freezer for 20 minutes.
- Bake the cookies. Once 25 minutes is up, add 4-5 cookies to the large baking sheet (keep the remaining cookie dough balls in the fridge or freezer while they wait). Bake the cookies for 14-16 minutes or until the edges are golden brown. Keep in mind that every oven is different, and you may need to pull the cookies out earlier, around the 13-minute mark. Remove from the oven and bang the pan on the counter 2-3 times; this will give you that signature tortoiseshell look. Let cool for 5 minutes, then transfer to a cooling rack and let sit an additional 5 minutes. Bake off the remaining cookies as the first batch cools, repeating the same process.
- Serve and store. Serve the cookies with a sprinkle of flaky salt for presentation, and store any leftovers in an airtight glass container on the counter for up to 4 days.
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