These Eggless Raspberry Cookies are soft, sweet, and bursting with fruity flavor. With juicy raspberries mixed into the dough, every bite is a tasty treat!
Baking these cookies feels like a mini adventure! I love how they fill my kitchen with a yummy smell—and, honestly, who can resist a cookie with juicy berries? 🍪
They’re super easy to whip up, so I often make a big batch to share. Perfect for snack time or a sweet surprise for friends—everyone loves these tasty little guys!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies, providing structure. If you’re gluten-free, you can use a gluten-free flour blend, but it may slightly change the texture.
Butter: Unsalted butter is best for controlling the saltiness. If you need dairy-free cookies, use coconut oil or a vegan butter alternative instead.
Yogurt: This replaces the eggs in the recipe. Feel free to use dairy-free yogurt if needed. Applesauce or mashed banana can also work as substitutes, but they may change the cookie’s flavor.
Raspberries: Fresh raspberries add juicy bursts of flavor. You can substitute with any berry, or use dried fruits for a different texture. If using frozen, make sure they are well-thawed and drained to avoid extra moisture.
White Chocolate: I love using white chocolate chips for sweetness. If you want to keep it dairy-free, look for vegan chocolate chips. Alternatively, dark chocolate chunks can add richness.
What’s the Best Way to Mix Ingredients Without Overmixing?
Mixing is a key step that can affect the texture of your cookies. Here’s how to do it right:
- Begin with the butter and sugars. Mix until creamy and fluffy—this will create air in your dough, which helps with lightness.
- When adding flour, mix on low speed. This gently combines without overworking the gluten in your flour, keeping your cookies tender.
- After adding dry ingredients, stop mixing as soon as you see no streaks of flour. It’s okay if the dough looks a bit lumpy when you fold in the raspberries and chocolate.
Remember, less mixing is often better for cookies! Enjoy baking!
Eggless Raspberry Cookies
Ingredients You’ll Need:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- ¼ cup plain yogurt (as egg substitute)
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries (can use frozen, thawed and drained)
- ½ cup white chocolate chunks or chips
How Much Time Will You Need?
This delightful cookie recipe will take about 15-20 minutes to prepare and around 12-15 minutes to bake. Then, give them a few minutes to cool on the baking sheet before transferring them to a wire rack. In total, you’ll be enjoying these cookies in about 40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. Once mixed, set this bowl aside.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream the softened butter with both the granulated and brown sugars. Mix on medium speed for about 3-4 minutes until the mixture is light and fluffy. This step is crucial for giving your cookies a nice texture.
4. Combine Wet Ingredients:
Add the plain yogurt and vanilla extract to your butter-sugar mixture. Mix well until everything is smooth and fully combined.
5. Combine the Dry and Wet Mixtures:
Gradually add the dry ingredients into the wet ingredients. Mix on low speed until everything is just combined—don’t overmix, as this can make the cookies tough.
6. Add Raspberries and Chocolate:
Gently fold in the fresh raspberries and white chocolate chunks. Be careful not to break the raspberries too much to prevent excessive juice from seeping into the dough.
7. Scoop and Shape the Cookies:
Using a tablespoon, scoop portions of the dough onto your prepared baking sheet, leaving about 2 inches between each cookie. You can flatten them slightly with the back of a spoon or your fingers for a uniform shape.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know they’re done when the edges turn lightly golden and the centers are set but still soft.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your soft, fruity eggless raspberry cookies with melting white chocolate!
Can I Use a Different Type of Yogurt?
Absolutely! You can use any type of yogurt you have on hand, including non-dairy options like almond or coconut yogurt. Just make sure it has a similar consistency to plain yogurt for the best results.
What If I Don’t Have Fresh Raspberries?
No problem! You can substitute fresh raspberries with frozen raspberries. Just be sure to thaw and drain them first to avoid adding excess moisture to your cookie dough. Alternatively, you can use other berries such as blueberries or chopped strawberries!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Make sure they cool completely before storing to maintain their texture!
Can I Freeze the Cookie Dough?
Yes! You can freeze the cookie dough before baking. Scoop the dough onto a baking sheet to freeze for a couple of hours until solid, then transfer the cookie dough balls to a freezer-safe bag for up to 3 months. When ready to bake, just add a few extra minutes to the baking time without thawing!
