Vegan Choc-Chip & Raspberry Cookies
Vegan Choc-Chip & Raspberry Cookies
~ Chewy vanilla cookie stuffed with vegan chocolate chunks and sticky sweet raspberries ~
Not only are these cookies picture perfect, delicious, and exotic, they also happen to be vegan! The perfect treat for any occasion, and any season. Such a simple, easy crowd pleaser. Pools of melt in your mouth vegan chocolate, dollops of chewy, sweet rasperies all coated in a devine vanilla cookie. What is not too love? Raspberies is one of my favourite fruits, and they pair so well with chocolate. You can also use white chocolate in this recipe, if you want to be a little fancier. This recipe is so fullproof, any beginner baker could make them. They only require a few basic ingredients, and you will be left with a batch of fabulous cookies! If you want more than the recipe serves, you can always double it or even triple it! This recipe makes 6 large cookies but you can easily make more :).
If you loved this recipe, make sure to check out some of my other cookie recipes!
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Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Whisk
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- Cookie trays
- Cookie scooper
- Saucepan
Ingredient notes:
Butter - You can use your favourite plant-based butter, block or spreadable. This needs to be melted for this recipe, to ensure a chewy cookie.
Sugar - Make sure to use light-brown sugar rather than caster sugar, this will create a flatter, chewier cookie. I make my own light-brown sugar (1 cup caster sugar + 1 tbsp molasses/treacle) since all store-bought light-brown sugar is in plastic packaging.
Vanilla - I use vanilla bean paste, as it has a more authentic vanilla taste. Extract will also work fine. If you have ran out of vanilla, you can make them without it, but it adds a depth of flavour.
Sugar - You also use some caster sugar in this recipe. Granulated sugar will also work.
Aquafaba - This is chickpea water. Just drain the canned chickpeas and save the water residue, this is a common egg replacer, used in many vegan recipes.
Flour - Make sure to use plain flour for this, and DO NOT use self-raising! They are not the same, and if you use self-raising instead, your cookie will become cakey, and will not be chewy and flat.
Baking soda - This will help bind your cookie together. Remember, baking soda and baking powder are NOT the same. They will give very different results.
Salt - I use flaky sea salt.
Plant-based chocolate - One of my favourite vegan chocolates is cadburys plain chocolate. The packaging is also biodegradable! Vegan galaxy is also a good option.
Raspberries - I highly recommend using frozen raspberries, as they wont mush into the cookie dough. If you don't have any on hand, the night before place your raspberries in the freezer and allow them to harden completely.
Icing sugar - You only use a small amount of this to coat the raspberries before adding them to the dough.
Step-by-step Instuctions
Step one (the dough):
1. Melt your vegan butter in a saucepan until browned and let cool until room temp.
2. In a large bowl combine your light-brown sugar, caster sugar, and melted butter.
3. Add in your aquafaba and vanilla. Whisk until smooth.
4. Add your flour, baking soda, and salt. Mix with a wooden spoon until a dough forms.
5. Dust your frozen raspberrries with icing sugar.
6. Sprinkle in your vegan chocolate chunks and raspberries into the dough. Mix carefully.
Step two (baking):
1. Preheat your oven to 180c / 160c (fan oven).
2. Line a cookie sheet with parchment paper.
3. Scoop your cookie dough into 6 equal sized balls.
4. Place onto the tray, leaving room for each cookie to spread.
5. Slightly press down the dough balls, and place into the oven.
6. Bake for 10-11 minutes until flat and golden.
7. Let cool completely on the tray and enjoy!
The History of Cookies
Cookies place of origin is in Persia where they date back as early as the 7th century AD. Persia was one of the first countries ever to grow and harvest sugar cane. Cookies are thought to have started off being an oven temperature tester. So many bakers would bake what are now known as 'cookies' to test if the oven temperature was right, before putting their baked good into the oven.
By the 14th century, cookies had spread through out the whole of Europe and were enjoyed by all levels of society, from royal cuisine to street venders.
Cookies were first introduced to America by the English in the 1600s. At this time, cookies went by many names like small cakes, seed biscuits, and tea cakes. Cookies got their name as we know it today in America.
~ Mouth watering cookies filled with melty chocolate and sweet raspberries ~
Prep time: 15 mins Serves: 6 Cook time: 11 mins
Ingredients:
- 1/4 cup + 2 tbsp plant based butter
- 1/2 cup light-brown sugar
- 2 tbsp caster sugar
- 2 tbsp aquafaba
- 2 tsp vanilla
- 3/4 cups + 2 tbsp plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup plant based chocolate chunks
- 1/3 cup frozen raspberries (broken up)
- 1-2 tbsp icing sugar
Method:
Preheat your oven to 180c / 160c (fan oven).
Line a cookie sheet with parchment paper.
Melt your vegan butter in a saucepan until browned and let cool until room temp.
In a large bowl combine your light-brown sugar, caster sugar, and melted butter.
Add in your aquafaba and vanilla. Whisk until smooth.
Add your flour, baking soda, and salt. Mix with a wooden spoon until a dough forms.
Dust your frozen raspberrries with icing sugar.
Sprinkle in your vegan chocolate chunks and raspberries into the dough. Mix carefully.
Line a cookie sheet with parchment paper.
Scoop your cookie dough into 6 equal sized balls.
Place onto the tray, leaving room for each cookie to spread.
Slightly press down the dough balls, and place into the oven.
Bake for 10-11 minutes until flat and golden.
Let cool completely on the tray and enjoy!
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