Chef Chloe Coscarelli’s Vegan Raspberry Chocolate Chunk Cookies
No holiday celebration is complete without baking batches of sweet, decadent cookies! These vegan cookie recipes were crafted with the festive deliciousness of the holidays in mind, without sacrificing whole, plant-based ingredients.
The raspberry chocolate chunk cookies are a perfect combination of decadent chocolatey flavor and juicy tart bursts of raspberry, with an extra-festive holiday look & taste, and the peanut butter snowballs pack a nutty taste complimented by notes of holiday cheer from the cinnamon.
What makes both recipes extra special is using Else Nutrition, plant-based nutrition that provides children with the vitamins and nutrients they need using all-natural ingredients. These cookies are a healthier option that the whole family will love!
Prep time: 7 minutes
Bake time: 15 minutes
Vegan Raspberry Chocolate Chunk Cookies
Makes 14 cookies
Ingredients
- 2 cups all-purpose flour
- 6 scoops Else toddler or kids powder (vanilla flavor)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup vegan margarine
- 1 cup brown sugar
- ¼ cup agave
- 1 tablespoon pure vanilla extract
- ¾ cup vegan chocolate chunks, plus more for topping
- ½ cup raspberries
Instructions
- Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, Else powder, cornstarch, baking soda, and salt. Set aside.
- Using a stand or hand mixer, beat the margarine, brown sugar, agave, and vanilla until fluffy. Slowly beat in the flour mixture. Once the flour mixture is incorporated, add chocolate chips.
- Scoop about ¼ cup of dough at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Do not flatten. Add extra chips on top.
- Bake for about 15 minutes, or until the edges are golden. I like to leave the centers slightly underdone.
- Hit the pan on the countertop after removing from oven, which will flatten the cookies a little bit. Let cool on the pan and serve.
Note: Make it Gluten-Free: Use gluten-free baking flour.
Nutritionals
Calories 399 | Total Fat 18.9g | Saturated Fat 4.3g | Sodium 385mg | Total Carbohydrate 56.5g | Dietary Fiber 1.9g | Total Sugars 27.6g | Protein 4g | Vitamin D 26mcg | Calcium 101mg | Iron 2mg | Potassium 103mg |
Recognized for her beloved vegan fast-food chain byChloe and bubbly, cheerful personality, Chloe Coscarelli originally stepped into the culinary spotlight as the first vegan chef to win the top prize on Food Network’s Cupcake Wars. Since then, she launched a series of restaurants under her name: ByChloe, serving delicious vegan foods, especially her signature desserts and simple but popular salads and mains that attracted a devoted clientele that would line up for a chance to eat there. She sold her company and launched Chloe’s Cupcakes in Miami. She now works with Whole Foods 365 brand, and has written four bestselling cookbooks and been acknowledged by The New York Times, Zagat, and Forbes in their 30 Under 30 series.
More From The Beet
