These Chewy Chocolate Raspberry Cookies are vegan, gluten-free, and can be made in 1 bowl!
These Chewy Chocolate Raspberry Cookies are…
Chewy, chocolatey, and absolutely addictive! They are essentially brownies in cookie form!
I got the inspiration for these cookies from the classic vegan cookbook Veganomicon by Isa Chandra Moskowitz. If you haven’t tried any of her recipes, please do! Veganonmicon was one of the first vegan cookbooks I ever owned and I still turn to it for inspiration.
Make these Chewy Chocolate Raspberry Cookies in 1-Bowl!
When baking, you often mix the dry ingredients in one bowl before combining them with the wet ingredients. This is done for very legit reasons: you want everything to be well mixed (like your baking powder and baking soda), but you don’t want to over mix your dough.
Over mixing can drastically change textures — but it’s not as big of a concern for gluten-free baking! The most sensitive ingredient is flour, specifically the gluten. Since we are obviously not dealing with gluten, this is not as big of a concern for us!
That being said, for this recipe I suggest that you mix your wet ingredients, then mix in the baking powder, baking soda, xanthan gum, and salt well before adding the gluten-free flour and cocoa powder. Following these steps makes sure that everything is properly mixed — but you can still do it in just 1 bowl!
The dough is a bit sticky, so I recommend washing your hands and only drying them a bit so they are still a bit damp. Roll the dough into balls in the palm of your hands. This recipe makes 12 cookies, so roll the dough into 12 even sized balls.
You don’t need to flatten the cookies before baking. They’ll spread a good amount in the oven! This is why I recommend only baking 6-8 cookies at a time.
Let the cookies cool for 10 minutes before gently moving them too a cooling rack. They’re soft cookies!
Looking for other vegan and gluten-free cookies? Check these out!
If you make this recipe, let me know by tagging me on social media @theveganharvest or commenting below!
These Chewy Chocolate Raspberry Cookies are vegan, gluten-free, and can be made in 1 bowl! Like a brownie in cookie form!
- 1/4 cup raspberry jam
- 1/2 cup white sugar
- 1/4 cup vegan butter, room temperature
- 1/2 tsp almond extract
- 1/2 tsp xanthan gum (omit if your GF flour blend already has it)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup + 2 tbsp Bob's Red Mill All Purpose GF Flour*
- 3 tbsp cocoa powder
- 1/4 cup mini chocolate chips (enjoy life brand is vegan and gf!)
-
Preheat the oven to 350 degrees farenheit and line a baking sheet with parchment paper.
-
In a medium sized bowl, mix the raspberry jam, sugar, vegan butter, and almond extract until smooth.
-
Add the xanthan gum, baking powder, baking soda, and salt. Mix until well combined.
-
Mix in the GF flour and cocoa powder until combined. Mix in the mini chocolate chips.
-
The dough will be sticky. I recommend washing your hands and leaving them slightly damp before rolling the cookie dough into 12 balls.
-
These cookies spread, so I recommend only baking 6-8 at a time (I do 6 because of my small apartment sized oven!).
-
Bake the cookies for 10 minutes. Let the cookies cool for 5-10 minutes before gently placing them on a cooling rack. They're fragile, so be gentle - and then enjoy!
-
These cookies are very soft. I found the best way to store them was in a container with a piece of plastic wrap loosely covering the container. Storing them in an airtight container makes them a little too soft in my opinion.
*I really like this flour blend in these cookies. I believe the bean flours add to that chewy texture. I find blends with a high percentage of rice flour sometimes give cookies a sandy texture.
Pin this Recipe to Save it For later!
this look yummy! Can I make them with regular flour? If so, how much? and do I need eliminate any other ingredients? TY!
Hi Barbara, Unfortunately since I am celiac I have no experience working with regular flour so I can’t guarantee my suggestions will work perfectly! But I would recommend starting with 3/4 c of flour then seeing how the dough comes together, and only add the additional 2 tbsp if needed. If you’re using regular flour, you can omit the xanthan gum! I hope they turn out!