Chocolate Dipped Raspberry Cookie
These chocolate dipped raspberry cookies are perfect for Christmas, Valentines Day, or just for lovely desserts with raspberries. This vegan cookie recipe is sugar free with no egg. Sugar free cookies with no egg are so simple and delicious.
You only need 6 easy vegan ingredients to make this sugar free cookies recipe. The ingredients include 1 cup almond flour, 1/4 cup coconut flour, and 1 large banana. Other important simple ingredients for this vegan cookie recipe are 1 cup fresh raspberries, 3/4 cup dried cranberries, and 1/2 cup dairy free dark chocolate chips for baking.
All these vegan cookie ingredients are plant based and gluten free. The flavor combination really pops in your mouth. Additionally the reds make such a beautiful color. Prep time for cookies with no egg is only about 10 minutes.
These chocolate dipped raspberry cookies are so simple to make. The cook time is only 15 minutes and the chill time is about 30 minutes. Vegan cookie recipe has the simplest instructions. I just love desserts with raspberries.
First preheat the oven to 300 degrees F. Then blend the banana and raspberries into a purée. Next add the dried cranberries to the cookie dough and mix with a large mixing spoon until cranberries are evenly distributed throughout the cookie dough.
Separate the cookie dough into 6 even portions. Manually roll each cookie dough portion into a ball in your hands and flatten into a cookie shape. Line a baking sheet with parchment paper and distribute cookies on baking sheet, but not too close to each other.
Bake the sugar free cookies recipe at 300 degrees F for 15 minutes. Allow the cookies to cool off completely (put them inside the refrigerator for 30 minutes or so). In a large microwave safe mixing bowl heat the chocolate chips for 30 seconds and stir
Do this 3 or 4 times until the chocolate is thoroughly melted. It’s important not heat longer than 30 seconds at a time to avoid burning the chocolate. Dip one side of chilled cookie into the melted chocolate and lay cookie back on parchment paper.
Add whatever other toppings the sugar free cookies recipe. For example, frosting and sprinkles, before chocolate hardens. Allow the finished cookies to chill in the refrigerator for another 30 minutes to allow chocolate to thoroughly harden. These vegan raspberry cookies are simple and tasty.
Easy, delicious, and beautiful
Preheat the oven to 300 Degrees F
The easiest way to make this vegan cookie dough is to blend the banana and raspberries into a purée first
Then combine that purée with the flour and whisk vigorously until thoroughly combined
Next add the dried cranberries to the cookie dough and mix with a large mixing spoon until cranberries are evenly distributed throughout the cookie dough
Separate the cookie dough into 6 even portions
Manually roll each cookie dough portion into a ball in your hands and flatten into a cookie shape
Line a baking sheet with parchment paper and distribute cookies on baking sheet, but not too close to each other.
Bake the cookies at 300 degrees F for 15 minutes
Allow the cookies to cool off completely (put them inside the refrigerator for 30 minutes or so)
In a large microwave safe mixing bowl heat the chocolate chips for 30 seconds and stir
Do this 3 or 4 times until the chocolate is thoroughly melted
do not heat longer than 30 seconds at a time to avoid burning the chocolate
Dip one side of chilled cookie into the melted chocolate and lay cookie back on parchment paper
Add whatever other topping, frosting, sprinkles you want before chocolate hardens
Allow the finished cookies to chill in the refrigerator for another 30 minutes to allow chocolate to thoroughly harden
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