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–+ servings
Raspberry Cookies

Chewy Raspberry Cookies That'll Brighten Your Day

These gluten-free raspberry cookies are chewy and flavorful, perfect for brightening your day with sweet and tangy goodness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Frozen Raspberries Opt for fresh if preferred
  • 1 cup White Sugar Can substitute with coconut sugar
  • 1 2/3 Gluten-Free Flour with Xanthan Gum Ensure it's a quality blend meant for baking
  • 1 tablespoon Cornstarch Arrowroot powder works as a great substitute
  • 1 teaspoon Baking Powder Double-check it's gluten-free
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Soft Unsalted Butter Can use Vegan Baking Stick or coconut oil
  • 1/2 cup Milk Any plant-based milk suits this recipe
  • 1 teaspoon Red Food Coloring Optional
  • 1 cup Finely Chopped Frozen Raspberries Chop small for even distribution

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine the frozen raspberries with sugar. Cook and stir for about 10 minutes until it becomes gooey. Strain the syrup and set aside to cool.
  2. In a mixing bowl, whisk together the gluten-free flour, cornstarch, salt, and baking powder until well combined.
  3. Beat the softened butter and white sugar together for about 2 minutes until fluffy. Gradually incorporate the cooled syrup and milk, mixing until smooth. Slowly add the dry ingredients, mixing gently. Fold in the chopped raspberries.
  4. Transfer the cookie dough to a bowl, cover with plastic wrap, and chill in the freezer for about 1 hour.
  5. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper. Scoop portions of the dough, roll in sugar, place on the sheet. Bake for 15 minutes. Cool on the sheet for 5 minutes before transferring.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 60mgSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

These delightful raspberry cookies will surely become your new favorite indulgence, perfect for gatherings or a sweet treat any day!

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