Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Time To Prepare: 20 minutes
Baking Time: 16 minutes
Makes 9 Cookies

Directions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. Prepare the flax egg. Add 1 tbsp flax meal to a small bowl with 3 tbsp of water and stir. Set aside for 5 minutes to thicken.
3. Add the vegan butter and sugar to a bowl. Use a stand or hand mixer to combine. Add the vanilla, cashew butter and flax egg to the butter mixture and mix until smooth.
4. Add all the dry ingredients to a separate bowl and whisk to combine.
5. Add the dry ingredients to the wet ingredients. Stir to combine.
6. Stir in the chocolate chunks and frozen raspberries.
7. It’s best if the raspberries are broken into little pieces and not kept whole.
8. Use an ice cream scoop (roughly 3 tbsp) to measure out portions of dough. Roll into balls. Space the balls 2 inches apart on the prepared baking sheets and lightly press into disks.
9. Bake 10 minutes. Remove the cookies from the oven and hit the baking sheet on the counter a few times to flatten the cookies. Return to the oven for 6 minutes.
10. Remove the cookies from the oven and hit the baking sheet on the counter a few more times to flatten the cookies further. Let cookies cool on the baking sheet for 10 minutes. Transfer to a cooling rack to fully cool before enjoying.
11. Store in an air-tight container at room temperature.

Notes

Place any cookie dough balls you are not baking right away in the freezer to keep the raspberries from defrosting.