Vegan Vanilla Raspberry Sugar Cookies (Printable Version)
Soft, chewy vanilla cookies with tangy raspberry pieces. Egg-free and dairy-free treats ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ¾ cup granulated sugar
06 - ½ cup refined coconut oil, melted (or vegan butter, softened)
07 - ¼ cup non-dairy milk (almond or soy)
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - ½ cup freeze-dried raspberries, lightly crushed
10 - Extra granulated sugar, for rolling
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the granulated sugar and melted coconut oil until well combined. Add the non-dairy milk and vanilla extract, mixing until smooth and homogeneous.
04 - Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
05 - Gently fold the crushed freeze-dried raspberries into the dough, distributing them evenly throughout.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar to coat evenly.
07 - Place cookies 2 inches apart on the prepared baking sheets. Gently flatten each ball with the palm of your hand.
08 - Bake for 10–12 minutes, until the edges are set but the centers remain soft.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The freeze-dried raspberries do something magical here, creating little pockets of tartness that break up the sweetness in the most addictive way.
- You probably have every single ingredient in your pantry right now, no special shopping trip required.
- They stay soft and chewy for days, which almost never happens with egg-free cookies.
02 -
- Overmixing the dough once the flour goes in is the fastest way to turn chewy cookies into tough ones, so stop stirring the moment everything comes together.
- Freeze-dried raspberries and fresh raspberries are not interchangeable here, the moisture in fresh fruit will wreck the texture of the dough.
03 -
- If your coconut oil has solidified, melt it slowly and let it cool slightly before mixing so it does not cook the sugar or seize up when the cold milk hits it.
- Crush the freeze-dried raspberries inside their bag with a rolling pin rather than in a bowl, it saves cleanup and gives you better control over the size of the pieces.