Vegan Chocolate Chip and Raspberry Cookies
If a dessert ends up on my site, it’s because it’s super-easy to make. These chocolate chip raspberry cookies are the perfect example. They’re quick and easy to prepare, and completely delicious and gourmet!
I warmly recommend you to try them, in my house it was a big success!!!!
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- Preparation time: 15 minutes
- Refrigeration: 30 minutes
- Cooking time: 15 minutes
- Servings: 12 cookies
Ingredients
Cookies
- 1 3/4 cups (430 ml) flour
- 1 tablespoon (15 ml) cornstarch
- 1/2 teaspoon (2.5 ml) baking powder
- 1/4 c. teaspoon (1.25 ml) salt
- 3/4 cup (180 ml) melted dairy-free margarine, at room temperature
- 1/4 cup (60 ml) plain, dairy-free yogurt
- 1/3 cup (80 ml) white sugar
- 1/2 cup (125 ml) brown sugar
- 1 teaspoon (5 ml) vanilla
- 3/4 cup (180 ml) dairy-free chocolate chips
- 3/4 cup (180 ml) frozen raspberries
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Preparation
Cookies
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- In a bowl, combine flour, cornstarch, baking powder and salt.
- In a large bowl, vigorously whisk together margarine, yogurt, sugar, brown sugar and vanilla. Fold in the dry ingredients with a spatula. Gently fold in the chocolate chips and raspberries using a spatula.
- Put the dough in the freezer for 30 minutes. This step is super important to prevent the cookies from flattening too much.
- Using your hands or a small ice-cream scoop, form dough into balls about 2 c. tablespoons (30 ml) and place them on the baking sheet, leaving a space between each one.
- Bake for 13 to 15 minutes, until lightly browned. If the cookies don’t look fully cooked in the middle, it’s important not to continue baking. We want the middle to be soft and the outside to be a little crispier. Leave to cool on the baking sheet for 20 minutes.
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