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Dark Chocolate Double Raspberry Cookies

Fudgy & chewy Dark Chocolate Double Raspberry cookies topped with freeze-dried raspberries and coated in a raspberry icing.

Course Dessert
Keyword dark chocolate double raspberry cookies, vegan cookie recipe
Prep Time 10 minutes
Cook Time 12 minutes
Refrigeration 30 minutes
Total Time 52 minutes
Servings 12 cookies
Author Taavi Moore

Ingredients

  • 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

Raspberry Icing

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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!