Description
Raspberry Cookies are a delightful treat that perfectly balances the tartness of raspberries with the sweetness of a soft, chewy cookie. These eggless cookies are not only easy to make but also gluten-free and nut-free, making them an excellent option for various dietary needs. Their vibrant flavor and appealing texture ensure they are a hit at any gathering or as a sweet snack anytime. With their ability to stay soft and chewy for days, these cookies allow you to savor every delicious bite.
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (or vegan baking stick)
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- Additional ingredients for sweetness and color
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine gluten-free flour, cornstarch, baking powder, and salt; whisk until combined.
- In another bowl, beat the unsalted butter with granulated sugar until fluffy.
- Gradually mix in the cornstarch-water mixture.
- Add milk, raspberry syrup, food coloring, and chopped raspberries; gently combine.
- Fold dry ingredients into the wet mixture until just incorporated.
- Scoop dough onto a lined baking sheet, spacing them apart.
- Bake for approximately 15 minutes until edges are golden brown.
- Cool on the baking sheet before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 7g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg