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Raspberry Cookies

Raspberry Cookies
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Raspberry Cookies are a delightful blend of sweet and tart, making them the perfect treat for any occasion. These eggless, gluten-free cookies boast a chewy center with crispy edges, ensuring a satisfying bite every time. With their vibrant raspberry flavor and simple ingredients, they are not only easy to whip up but also cater to various dietary needs, including vegan options. Ideal for sharing or enjoying throughout the week, these cookies stay fresh for days. Whether paired with a glass of milk or served on a dessert platter, Raspberry Cookies promise to enchant your taste buds and warm your heart.

Ingredients

Scale
  • 1 cup frozen raspberries
  • 2 cups gluten-free flour
  • 1/2 cup unsalted butter (or vegan baking stick)
  • 1 1/4 cups granulated sugar
  • 1.5 tablespoons cornstarch
  • 1.5 teaspoons baking powder
  • 3 tablespoons milk (or plant-based alternative)
  • 1/4 cup granulated sugar
  • 1.5 tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons raspberry syrup
  • 3 drops red food coloring (optional)
  • 1/2 cup frozen raspberries (chopped into tiny pieces)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In one bowl, whisk together gluten-free flour, cornstarch, baking powder, and kosher salt.
  3. In another bowl, cream together the butter and granulated sugar until light and fluffy.
  4. Mix in the cornstarch-water mixture, milk, raspberry syrup, and food coloring until combined.
  5. Gradually fold the dry ingredients into the wet mixture until just incorporated.
  6. Gently fold in both whole frozen raspberries and chopped ones.
  7. Drop dough onto prepared sheets about two inches apart and bake for 15 minutes or until edges are golden brown.
  8. Allow cookies to cool slightly before transferring them to wire racks to cool completely.

Nutrition

Find it online: https://lowfatbites.com/raspberry-cookies/