Want cookies like now? You can make these cookies quickly. 6 ingredients: Chocolate raspberry cookies in one bowl. What’s the secret? The secret?

These cookies are not only easy to make but also taste AMAZING — chewy, decadent, and perfectly sweet with a sprinkling of raspberries and chocolate chips. They’re also vegan, gluten-free, and or grain-free. Do we need to say anything else? Let’s get baking!

The wet ingredients for these easy, chocolatey cookies are vegan butter, milk-free, and vanilla extract. The melted vegan butter gives the cookies a chewy center, crisp edges, and neutral flavor. (Sorry, coconut oil! You didn’t make it this time!)

It’s now time to add the only dry component, our CHOCOLATE MIX. It’s really that good. It’s gluten-free and refined-sugar-free. But it’s delicious (don’t take our word). You can stir it into the mix to get COOKIE DOUGH. ).

The final step is to add the ingredients: chocolate chunks or chips, frozen raspberries, and, optionally, a pinch of salt. You don’t like fruit and chocolate? You are forgiven. Let your creativity soar! Grab your favorite ingredients and get creative with your cookies.


We like Miyoko’s vegan butter.

1/4 cup milk plain, unsweetened (we used almond milk).

2 tsp vanilla extract

Package of 1 (15.5 oz.) Minimalist Baker Chocolate cake + Cupcake mix

3/4 cup frozen raspberries*

We like to Enjoy life. 3/4 cup semi-sweet chocolate chunks or chips

One healthy pinch of sea salt (optional)


Preheat your oven to 350° F (176 C). Line two baking sheets with parchment. Set aside.

Add the melted vegan butter to a medium bowl. Then, add the dairy-free milk and vanilla extract. Whisk well. Add Minimalist Blogger Chocolate Cake Mix next and combine with a rubber spatula. Fold in the chocolate chips and frozen raspberries, but be careful not to crush the raspberries.

Use a cookie spoon (we prefer the one) to scoop 1 1/2 Tbsp-sized mounds. The cookie dough should be placed 2 inches apart onto the baking sheets. Repeat this process until all cookies have been dipped.

Bake them for 16-18 mins until they have doubled in size and the edges are dry. Sprinkle with sea salt if desired. Allow to cool for 5 minutes on the baking tray before transferring it to a wire rack. You can enjoy the dish either warm or cold.

Store in an airtight container at room temperature for up to 4 days. We recommend freezing the dough by scooping the cookies out, placing them onto the parchment-lined cookie sheet, and then freezing. Once they are frozen, remove them from your baking sheet and place them in an airtight container. The cookies can be baked straight from frozen, but they may require an additional 1-2 minutes.

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