Fudgy & chewy Dark Chocolate Double Raspberry cookies topped with freeze-dried raspberries and coated in a raspberry icing.
These Dark Chocolate Double Raspberry Cookies are perfectly fudgy, chewy, and soft. They are topped with freeze-dried raspberries and coated in a sweet raspberry jam icing.
If you are a fan of a fudgy chocolate cookie, then you will be in love with this recipe.
These Dark Chocolate Double Raspberry Cookies are filled with rich cocoa powder for that chocolatey flavor, topped with sweet freeze-dried raspberries, and coated in a raspberry jam icing.
These cookies are best served with a glass of milk or a scoop of vanilla ice cream.
How to make Dark Chocolate Double Raspberry Cookies:
- In a large mixing bowl, whisk together vegan butter, sugars, milk, and vanilla. Add cocoa powder and baking soda and mix well to combine. Fold in flour and salt until a soft dough forms. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Bake for 10 minutes. Remove from oven and slam down on counter 2-3 times. You should see some cracks form. Transfer back to the oven and bake for another 2 minutes. Repeat pan banging 1-2 more times and let cool on baking sheet for 5 minutes. Transfer to a cooling rack.
- While cookies are cooling, prepare the icing. In a mixing bowl, whisk together cream cheese, milk, jam and vanilla. Slowly mix in ½ cup powdered sugar at a time until a smooth icing forms. Dip the tops of the cookies in the icing and sprinkle over crushed freeze-dried raspberries. Enjoy!
Why you’ll love these Dark Chocolate Double Raspberry Cookies:
- Easy & simple to make
- Fudgy, soft, & chewy
- 100% dairy and egg-fre
- Perfect for any berry + chocolate lover
If you’re looking for more vegan cookie recipes, you’ll also love these Candied Orange & Chocolate Chunk Cookies, these Chewy Banana Bread Cookies, and these Vegan Dark Chocolate Brownie Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fudgy & chewy Dark Chocolate Double Raspberry cookies topped with freeze-dried raspberries and coated in a raspberry icing.
- ½ cup melted vegan butter
- ½ cup (114g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- ⅓ cup (50g) dutch-processed cocoa powder)
- 1 tsp baking soda
- 1 cup (136g) all-purpose flour
- ½ tsp kosher salt
- 1 oz vegan cream cheese
- 2 tbsp non-dairy milk
- 1 tbsp raspberry jam
- ½ tsp vanilla extract
- 1 cup powdered sugar
- ~⅓ cup lightly crushed freeze-dried raspberries
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In a large mixing bowl, whisk together vegan butter, sugars, milk, and vanilla. Add cocoa powder and baking soda and mix well to combine. Fold in flour and salt until a soft dough forms. Cover and refrigerate for 30 minutes.
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Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Bake for 10 minutes. Remove from oven and slam down on counter 2-3 times. You should see some cracks form. Transfer back to the oven and bake for another 2 minutes. Repeat pan banging 1-2 more times and let cool on baking sheet for 5 minutes. Transfer to a cooling rack.
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While cookies are cooling, prepare the icing. In a mixing bowl, whisk together cream cheese, milk, jam and vanilla. Slowly mix in ½ cup powdered sugar at a time until a smooth icing forms. Dip the tops of the cookies in the icing and sprinkle over crushed freeze-dried raspberries. Enjoy!
