Soft & Chewy Vegan Raspberry Chocolate Chip Cookies

Let's make vegan raspberry chocolate chip cookies. These soft and chewy cookies are naturally pink, making them perfect for Valentine's Day. Start by preheating your oven to 375 degrees. Add 113 grams of vegan butter or vegetable shortening to your stand mixer. Either works. Add 113 grams of light brown sugar, 57 grams of cane sugar, and one teaspoon of vanilla extract. Mix on low until combined and there are no butter chunks. Add in 57 grams of vegan cream cheese, a quarter cup of coconut milk, 255 grams of all-purpose flour, and half a teaspoon of baking soda and salt. Mix on low until combined into a cookie dough. If you are not vegan, you can make this recipe using regular butter, cream cheese, and milk as well. Last, add in 198 grams of dark chocolate chips and 36 grams of freeze-dried raspberries. The freeze-dried raspberries make these cookies naturally bright pink. Using your hands or a cookie scoop, roll the dough into 24 balls and then flatten them slightly so they are about two inches in diameter. Space them evenly apart on two baking sheets that are lined with parchment paper. Bake at 375 degrees for 10 to 12 minutes or until lightly browned on the bottoms. I love these soft and chewy chocolate chip cookies with raspberries and I hope you'll love them too. If you want more vegan recipes, be sure to hit that subscribe button and join me next time in the kitchen.