When frozen raspberries are mixed into soft-baked chocolate chip cookies, something AMAZING happens. Each bite of Raspberry Chocolate Chip Cookies is bursting with raspberry flavour. Yum!
No matter the time of year, I can’t get enough of berries. Whether they’re fresh or frozen, berries are undeniably delicious. When they are baked into cookies, raspberries give each bite of the cookie a tasty fruity flavour that you can’t help but devour. And when you add in chocolate chips, Raspberry Chocolate Chip Cookies become a perfectly luscious cookie. Yum!
Inspired by my Strawberry Chocolate Chip Cookies, these cookies combine two of my favourite things – raspberries and ooey gooey chocolate chips. Instead of simply having bits of raspberries throughout, this cookie dough is infused with raspberries. Each bite of these cookies is filled with raspberry flavour.
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If you’re familar with classic cookie dough, this dough starts out a little different. When the dough is first mixed together, it will seem really stiff and dry. Once the frozen raspberries are mixed in, the dough will begin to change colour, becoming a vibrant raspberry red colour. The more you mix, the more the dough will come together until it looks like the cookie dough in the picture below.
The frozen raspberries also cool the dough, mimicking cookie dough that’s placed in a fridge or freezer. You may find that the cookie dough is a little sticky to handle. I recommend using a cookie scoop or a spoon to place the cookies on a parchment covered cookie sheet.
After you take a bite of these cookies, you’ll ask yourself, “How are these cookies low fat?” Well, they are! With apple sauce, egg white, and raspberries, these cookies are soft, chewy, and bursting with raspberry and chocolate flavour.
Raspberry Chocolate Chip Cookies keep for several days. Simply store them in a container and they’ll be soft and chewy for days. It’s amazing that even after three or four days, the apple sauce and raspberries help the cookies keep their freshly baked flavour.Print
Raspberry Chocolate Chip Cookies
Luscious and low fat, Raspberry Chocolate Chip Cookies are truly melt in your mouth delicious. With a soft-baked consistency, raspberry flavoured batter, and ooey gooey chocolate chips, you won’t believe how amazing these cookies are.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 to 18 1x
- 1 and 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons apple sauce
- 2 tablespoons egg whites
- 1 teaspoon vanilla extract
- 1/2 cup frozen raspberries, cut in half
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 F (175 C).
- In a medium bowl, combine flour, sugar, brown sugar, baking soda, and salt.
- In a smaller bowl combine apple sauce, eggs, and vanilla. Add to flour mixture. Mix to combine.
- The dough will seem very stiff and crumbly until the raspberries are added. Stir in raspberries. When dough comes together, it will become a raspberry red colour. Finally, stir in chocolate chips.
- Using a cookie scoop or spoon, place cookies on parchment covered cookie sheet.
- Bake for 10 minutes.
- Cool 5 to 10 minutes before removing from tins.
- Plate and enjoy!
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