Raspberry Cookies (Soft, Chewy & Eggless!)

Introduction

Craving something sweet, fruity, and irresistibly soft? These Raspberry Cookies (Soft, Chewy & Eggless!) are the perfect treat. Packed with juicy raspberries, tender in texture, and made without eggs, they’re ideal for anyone looking for an easy, allergy-friendly dessert. Whether you’re baking for a family gathering, a cozy tea-time snack, or just to satisfy your sweet tooth, these cookies deliver a burst of berry flavor in every bite.

Focus Keyword: Raspberry Cookies (Soft, Chewy & Eggless!)

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Ingredients for Raspberry Cookies

• 1/2 cup unsalted butter, softened (or coconut oil for vegan)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup plain Greek yogurt (or dairy-free yogurt for vegan)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup fresh raspberries (or frozen, thawed and patted dry)
• Optional: 1/3 cup white chocolate chips for extra sweetness

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Timing

• Prep Time: 10 minutes
• Chill Time: 30 minutes (optional, for thicker cookies)
• Bake Time: 12 minutes
• Total Time: ~52 minutes

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Instructions

Step 1: Cream Butter & Sugars

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 2: Add Wet Ingredients

Mix in the yogurt and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture.

Step 4: Add Raspberries

Gently fold in raspberries (and white chocolate chips if using), being careful not to crush them completely.

Step 5: Chill the Dough

For best results, chill the dough for 30 minutes to help prevent spreading.

Step 6: Bake

Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet and bake for 10–12 minutes, until edges are set but centers are soft.

Step 7: Cool & Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.

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Tips for Success

• Pat raspberries dry before mixing to prevent excess moisture.
• Use a cookie scoop for evenly sized cookies.
• Don’t overbake — cookies continue cooking slightly as they cool.

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Variations

• Lemon Raspberry Cookies: Add 1 tsp lemon zest for a citrus kick.
• Vegan Raspberry Cookies: Use coconut oil and dairy-free yogurt.
• Raspberry Almond Cookies: Add 1/2 tsp almond extract and sprinkle sliced almonds on top.

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Nutritional Information (Per Cookie, ~20 cookies)

• Calories: ~120 kcal
• Carbs: 17g
• Sugar: 10g
• Fat: 5g
• Protein: 2g

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Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze baked cookies for up to 2 months.

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Common Mistakes to Avoid

• Using too many raspberries: Can make cookies soggy. Stick to 3/4 cup.
• Skipping the chill step: Dough may spread too much while baking.
• Overmixing raspberries: Will turn dough pink and mushy.

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Conclusion

These Raspberry Cookies (Soft, Chewy & Eggless!) are fruity, tender, and easy to make with simple ingredients. Perfect for egg-free diets or anyone who loves berry-packed treats, they’re sure to become a new favorite in your cookie collection. Bake a batch today and enjoy the ultimate sweet comfort!

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FAQs

Q1: Can I use frozen raspberries?
Yes, just thaw and pat dry before adding.

Q2: Can I make them vegan?
Absolutely — use coconut oil and dairy-free yogurt.

Q3: Can I use whole wheat flour?
Yes, but cookies will be denser. Try a half-and-half mix.

Q4: Do I need to chill the dough?
It’s optional but helps keep the cookies thicker and softer.