Raspberry Cookies

These soft raspberry cookies combine fresh berries with a sweet cookie base for the perfect texture and taste. They’re gluten-free, can be made vegan, and stay fresh for days.

I created these Raspberry Cookies during one of my late-night baking sessions when I was craving something different from the usual chocolate chip. Let me tell you they turned out to be pure magic! The cookies are incredibly soft in the middle with slightly crispy edges and bursting with real raspberry flavor. What makes me really happy is that everyone can enjoy them since they’re eggless gluten-free and easily made vegan. My niece with food allergies actually cried when she could finally have cookies at a family gathering.

What Makes These Cookies So Special

After years of recipe testing I’ve finally perfected these cookies to be everything you dream of. The outside has this amazing sugar-coated crunch while the inside stays perfectly soft and chewy. Those little pops of raspberry create the most beautiful swirls throughout each cookie. Best part? They stay fresh for days which rarely happens with allergy-friendly baking. Every time I make them for friends they can’t believe they’re gluten-free and eggless.

Let’s Gather Our Ingredients

- Gluten-Free Flour: Make sure your blend has xanthan gum I learned this the hard way when my first batch turned out like pancakes.

- Frozen Raspberries: Fresh ones are too wet. I chop mine while they’re still frozen to keep them manageable.
- Butter or Vegan Sticks: Leave them out for a few hours you want them super soft.
- Cornstarch: My secret weapon for keeping these cookies from spreading all over your pan.

Sugar: Regular granulated works best here both in the dough and for that amazing coating.
Milk: Any kind works I usually use oat milk in mine.

Making That Beautiful Raspberry Syrup

Getting Started with Raspberries: First thing I do is cook down those frozen raspberries with sugar. Your kitchen will smell amazing I always have to shoo my kids away from trying to sneak tastes. Keep stirring until it turns into this gorgeous ruby syrup.
Straining Time: Next comes the only slightly tedious part straining out those pesky seeds. I use my favorite mesh strainer and gently press with a spatula to get every last drop of that precious syrup.
The Waiting Game: Let that beautiful syrup cool completely. I usually make extra because it’s amazing on pancakes the next morning too.