Description
Indulge in the delightful flavors of these Raspberry Cookies, a perfect blend of tartness from frozen raspberries and sweetness from a soft, chewy cookie base. These eggless, gluten-free treats are not only simple to make but also versatile enough for any occasion—whether it’s a holiday gathering, a birthday party, or a cozy afternoon snack. With their fluffy centers and crunchy edges, these cookies remain fresh and soft for days, making them ideal for sharing or enjoying all on your own.
Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 1/2 cup unsalted butter (or vegan butter)
- 1 1/4 cups granulated sugar
- 1.5 teaspoons baking powder
- Cornstarch for texture
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream the unsalted butter and granulated sugar until light; add raspberry syrup, milk, and food coloring.
- Gradually mix dry ingredients into the wet mixture; gently fold in chopped frozen raspberries.
- Scoop rounded tablespoons of dough onto the prepared sheet; space them out.
- Bake for about 15 minutes or until edges are lightly golden; cool on wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg