Vegan Chocolate Raspberry Cream Cookies! Here’s to more delicious, guilt-free Whole Food Plant Based desserts, and we’ve got a delicious and elegant cookie that is sure to please.

Decadent, bold, dreamy, these Vegan Chocolate Raspberry Cream Cookies are soft, chewy, and bursting with delicious raspberry and chocolatey goodness. These beautiful cookies are hard to resist and perfect for the holidays or any day of the week.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Vegan Chocolate Raspberry Cream Cookies are sure to put a smile on your face.  These tasty little dream cookies are made with vibrant and colorful freeze-dried raspberries.

The delightful creaminess comes from using cashew butter.  Drizzle some melted vegan chocolate on top, then add a tiny sprinkle of crushed freeze-dried raspberries for the finishing look to create the ultimate bon-bon experience!

I’m all about the chocolate, and with the little chocolate drizzle on top these cookies become next level goodness. It’s been a while since I’ve had chocolate covered “fruit” creams, but this cookie totally reminded me of them.

Tips for Success:

• Almond Flour: Very slightly pack the almond flour to arrive at the 1 ½ cup measurement.
• Rolling the Cookie Ball: Make sure you roll the cookie dough into a tightly packed cookie ball to ensure a beautiful cookie.
• Measuring the Freeze-Dried Raspberries: We measured about 1 cup of freeze-dried raspberries and chopped them in our mini-chop food processor to get the amount we needed for the recipe.  You may need a little more if you plan to sprinkle some on top of the cookies.  If the raspberries fall beneath the blades on a larger food processor, simple place them into a plastic bag and crunch them up with your hands and/or give them a gentle whack with a rolling pin.
• Melting the Chocolate: To melt the chocolate, simple place about ½ cup of vegan semi-sweet or dark chocolate chips into a small bowl and microwave for about 15 seconds and stir.  Continue to microwave in 10 second intervals and stirring until the chocolate has been completely melted.  Then drizzle by spoon or place a small sandwich bag into a small juice glass. Spoon the melted chocolate into the sandwich bag.  Push it all to one corner.  Twist the bag and snip off the corner, then drizzle over the cookies.  Sprinkle with some freeze-dried raspberry powder.  Allow to sit until the chocolate has set.
• Cashew Butter Substitutes: We kitchen tested this recipe with almond butter.  We loved it with almond butter; however, the cookie has a distinct almond flavor (coupled with the almond flour) which overshadows the raspberry flavor.  Cashew butter allows the raspberry flavor to shine more.
• Almond Flour Substitutes: We have not tested this recipe with any other flours.
• Freeze Dried Fruit Granules: We took the freeze-dried fruit, measured it into a measurement cup, then placed it in the food processor and pulsed it a few times until the fruit was about the size of a pin head.  We did not turn it into a powder, although some naturally turned into powder which is perfectly fine.
• Freeze Dried Raspberries Substitutes: You can pretty much substitute the freeze-dried raspberries for any of your favorite fruits that are freeze dried, like blueberries, strawberries, blackberries, cherries, pineapple, etc.

Leftovers and Freezing:

Leftovers will generally keep for 3-4 days.  Store in an air-tight container.

These cookies can be frozen.  We suggest waiting to drizzle with the chocolate after the cookies have been frozen and thawed to room temperature.   The chocolate drizzle is optional.

Pantry Products:

• Cashew Butter: We used Artisana Organics Raw Cashew Butter, refrigeration is not necessary with Artisana.  You can use your favorite cashew butter, just make sure the cashew butter is not overly stiff if yours has been refrigerated.  If the cashew butter has been refrigerated, remove the recipe amount and allow to become room temperature, or microwave for a few seconds just to slightly soften.  Do not melt the cashew butter into a runny consistency.
• Freeze Dried Raspberries: We used Good & Gather Freeze Dried Raspberries.  You can use your favorite freeze-dried raspberries, just watch the ingredients label to ensure that the only ingredient is raspberries.
• Vegan Chocolate: We used Enjoy Life Semi-Sweet Chocolate Mega Chunks.  You can use your favorite dark or semi-sweet vegan chocolate.

Kitchen Products Used:

• Food Processor
• Baking sheet
• Silicone baking mat (or parchment paper) (We used silicone baking mats.)
• Wire cooling rack (optional)

 We certainly hope you give these delicious cookies a try.

If you try this decadent cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Chocolate Raspberry Cream Cookies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Total Time: 25 Minutes (+Rest Time)
• Yield: 22-26 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Decadent, bold, and dreamy, these Vegan Chocolate Raspberry Cream Cookies bursting with delicious flavors and perfect for Valentine’s Day or any day of the week!

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Ingredients

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Dry Ingredients:

• 1 ½ cups almond flour *
• 1 Tablespoon baking powder
• ¼ teaspoons baking soda
• 1 Tablespoon cornstarch (or arrowroot powder)
• ¼ teaspoon sea salt *
• ¼ cup + 1 Tablespoon crushed freeze-dried raspberries *

 Wet Ingredients:

• 1/3 cup raw cashew butter *
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla

Optional Topping Ingredients:

• Drizzle melted vegan chocolate *
• Sprinkle crushed freeze-dried raspberries

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Instructions

1. Preheat the oven to 350 F. Place oven rack in the upper-center position, avoiding the lower oven rack placement.
2. Line a baking sheet with a silicone mat (or parchment paper).
3. Place approximately 1 cup (+/-) of freeze-dried raspberries into a food processor, and pulse, just enough to break up the raspberries into granules (but not a complete powder). Measure out ¼ cup + 1 Tablespoon and place into a bowl. (See notes on amount).
4. Place all the other Dry Ingredients into the bowl with the crushed freeze-dried raspberry granules, whisk to combine.
5. Add the Wet Ingredients to the dry ingredients, stir well to combine (no electric mixer required).
6. Take approximately 1 tablespoon of cookie dough and roll it in your hands to form a very smooth compacted ball, then place the cookie ball onto the silicone mat (or parchment paper) lined cookie sheet. Try to keep the cookie size uniform.  Repeat until you have rolled all the dough into dough balls and placed on the baking sheet.
7. Place into a preheated 350 F oven and bake for 10 minutes.
8. After 10 minutes, remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 5 minutes to firm up, then transfer to a wire cooling rack.
9. Allow to completely cool, then drizzle with melted chocolate with a tiny sprinkle of freeze-dried raspberry granules/powder.

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Notes

*Please see the Blog Post for Tips for Success, Leftovers and Freezing, Pantry Products Used in this Recipe, and Kitchen Products Used

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes approximately 22 to 26 cookies.

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