Staring at the large package of raspberries that remained in my fridge after cleaning it, I knew it was time to cook with them. Most of the time when fruit needs to be used up, I’ll make a simple syrup but today wasn’t that kind of day. Surely there must be some kind of cookie we can make with raspberries? The non-dairy white chocolate chips in my baking cupboard were the perfect addition to the cookies in my mind’s eye – but what kind of texture? Well, cookies, in my opinion, should nearly always be both chewy and crispy on the outside. I’ve adapted my Movie Star Chocolate Chip Cookie recipe because it’s the ideal texture and every time I stray away, it is a drop cookie that I regret.
So here we are, it’s our The Year of the Cookie and we’ve got something perfect for upcoming fresh and local berry season! Feel free to substitute chunks of white chocolate for the chip or even semi sweet chips; they are raspberries after all and they do love all kinds of chocolate! Frozen raspberries are not recommended; they have too much moisture to work (and will dye the batter).
1 cup non-dairy stick margarine, softened
1 1/4 cup granulated sugar
1 teaspoon blackstrap molasses
1 tablespoon high quality vanilla extract
1 tablespoon boxed egg replacer + 1/4 cup water, mixed well
2 cups all purpose flour (Gluten-Free; use brown rice or sorghum flour for the rice portion)
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon xanthan gum, in addition to the xanthan gum in the flour mix
1/4 teaspoon salt
1 cup fresh raspberries
1 cup non-dairy white chocolate chips
In a large bowl, using a hand or stand mixer on high, beat the non-dairy stick margarine, granulated sugar and molasses until fluffy. Add the vanilla extract and egg replacer and beat until combined (it will still be slightly separated). Add the dry ingredients and mix until well combined. Fold in the chocolate chips. Refrigerate for a half an hour. Preheat oven to 375 F. Line a baking sheet with parchment paper and drop the dough by the rounded tablespoon onto the baking sheet. These will spread out, so don’t crowd them. Bake for 12 to 14 minutes. Take out from the oven and let cool on the baking sheet for a couple of minutes before transferring them to cool completely on a baking rack.
1) When using a boxed egg replacer, it will not combine like eggs do in old fashioned recipes. The addition of that kind of moisture will mean it starts to look like it’s curdling, but mix it well and press on because this is temporary and will not affect the taste or texture of the cookie. Boxed egg replacer is neutral in flavour and is quick to make. You don’t want to buy a box? Buy the individual starches and make your own (probably not much cheaper in the end).
2) A small amount of xanthan gum in cookies baked with regular all purpose wheat flour helps to achieve a less cake-like texture that you’ll find most vegan cookies get you. It is a thickener and available in most grocery stores now. I buy mine in bulk and keep it in the freezer. Bob’s Red Mill makes it, too. The xanthan gum comes highly recommended for anyone who likes to bake homemade cookies. It helps to make up for the missing eggs, which lend stability to cookie dough.
3) Vegan drop cookies such as these, really benefit from some resting time in the fridge. If you’re making a cookie dough and it seems more airy, softer or looser than you might expect, cover and throw the bowl in the fridge for a half hour and see how that helps.
4) Other egg replacers (such as flax or chia) are fine in things with a stronger flavour, such as lentil loaf. I do not love the colour or flavour that flax adds to things, so I don’t often use it. Applesauce or mashed banana are both far too watery for a chewy cookie (and they lend the taste of apples or bananas). I would strongly hesitate before putting flax in anything delicate.