If you’re looking for a soft, chewy, and flavor-packed cookie, these gluten-free and eggless raspberry cookies are exactly what you need. They’re the perfect combination of sweet and tart, with bursts of real raspberry flavor in every bite. Plus, they’re allergy-friendly, making them great for anyone avoiding gluten, eggs, or nuts.

One of the best parts about these cookies is how beautifully pink they turn out, thanks to the natural raspberry syrup that gives them a vibrant hue. No artificial flavors needed—just pure, fruity goodness! They’re also easy to make and require simple, everyday ingredients that you likely already have in your kitchen.

I first made these cookies when I was experimenting with egg substitutes for a friend with allergies. After several trials, I found that a combination of cornstarch and water worked wonders, giving the cookies the perfect chewy texture. The result? A light, fluffy, and slightly crispy cookie that stays fresh for days!

Whether you’re making them for a special occasion, a quick afternoon treat, or a holiday cookie exchange, these Gluten-Free Raspberry Cookies will definitely become a favorite.

Why You’ll Love This Recipe

These cookies are not just another gluten-free dessert; they’re delightfully unique and filled with amazing flavors and textures. Here’s why they stand out:

Gluten-Free & Eggless – Ideal for people with food allergies or dietary restrictions. Plus, they can be made vegan with a simple swap of butter for a dairy-free alternative.
Soft, Chewy, and Crispy – A perfect balance of textures, with a light and fluffy center and slightly crispy edges.
Made with Real Raspberries – No artificial flavors, just the fresh and tangy taste of frozen raspberries.

Health Benefits of Raspberry Cookies

While cookies are typically considered a treat, these raspberry cookies actually come with some surprising health benefits, thanks to their wholesome ingredients.

1. Rich in Antioxidants

Raspberries are loaded with antioxidants like vitamin C and quercetin, which help combat oxidative stress in the body. This means these cookies aren’t just delicious; they’re also packed with ingredients that can support your immune system.

2. Gluten-Free Goodness

Traditional cookies contain wheat flour, but these use gluten-free flour, making them a great option for those with celiac disease or gluten intolerance.

3. Lower in Cholesterol

Since this recipe doesn’t use eggs, it’s naturally cholesterol-free. Plus, if you use plant-based butter, these cookies can be completely dairy-free and suitable for a heart-healthy diet.

Preparation Time, Servings, and Nutritional Information

Total Time

Preparation Time: 15 minutes
Chilling Time: 1 hour
Baking Time: 15 minutes
Total Time: 1 hour 30 minutes

Servings

Makes 12 large cookies

Nutritional Information (Per Cookie)

Calories: 245 kcal
Carbohydrates: 43g
Protein: 2g
Fat: 9g
Sugar: 26g
Fiber: 3g

Ingredients List

The Raspberry Syrup:

1 cup frozen raspberries
¼ cup granulated sugar

The Cookies:

2 cups gluten-free flour (with xanthan gum)
1 ½ tablespoons cornstarch (helps with texture)
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter (or vegan alternative)
1 ¼ cups plus 2 tablespoons granulated sugar (reserve 2 tbsp for rolling)
2 tablespoons cornstarch mixed with 3 tablespoons water (egg replacement)
3 tablespoons milk (dairy or non-dairy)
3 tablespoons raspberry syrup (from the cooked raspberries)
3 drops red food coloring (optional, for extra color)
½ cup frozen raspberries, chopped into tiny pieces

Step-By-Step Cooking Instructions

Make the Raspberry Syrup

In a small saucepan over medium heat, add 1 cup of frozen raspberries and ¼ cup sugar.
Stir continuously and let the mixture cook down until it becomes a thick, syrupy consistency (about 10 minutes).
Pour the mixture through a fine-mesh strainer to remove seeds. You should be left with about 3 tablespoons of raspberry syrup. Set it aside to cool.

Prepare the Dough

Chop ½ cup frozen raspberries into tiny pieces and place them back in the freezer until needed.
In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt.
In a separate bowl, mix 2 tablespoons cornstarch with 3 tablespoons of water until smooth (this replaces the eggs).
In a large mixing bowl, beat the butter and 1 ¼ cups sugar together until light and fluffy (about 2-3 minutes).
Slowly mix in the cornstarch-water mixture, milk, and cooled raspberry syrup.

Assemble the Dough

Gradually add the dry ingredients into the wet mixture, stirring until just combined.
If using, add 3 drops of red food coloring for extra color.
Gently fold in the chopped frozen raspberries, being careful not to overmix.
Cover the dough and refrigerate for at least 1 hour.

Bake the Cookies

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Scoop large balls of dough (about 2 tablespoons each) and roll them in the reserved 2 tablespoons of sugar.
Place them 3-4 inches apart on the baking sheet.
Bake for 15 minutes, or until the edges look set.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve

Enjoy warm for a soft, melty center.
Serve with a glass of milk or a cup of tea for the ultimate cozy treat.
Add a scoop of vanilla or raspberry ice cream for a decadent dessert.
Sprinkle with powdered sugar for an elegant touch.

Pairing Suggestions

Beverages

Tea – A warm cup of black tea, herbal tea, or green tea pairs beautifully with these cookies. The slight bitterness of black tea balances the sweetness, while herbal teas like chamomile or hibiscus add floral notes that complement the raspberry flavor.
Coffee – If you love coffee with your desserts, try these cookies with a lightly sweetened latte, cappuccino, or a cold brew. The cookies’ tartness contrasts perfectly with the creaminess of the coffee.
Milk – A classic option! Whether it’s regular, almond, oat, or coconut milk, a cold glass makes these cookies even more indulgent.
Hot Chocolate – For a rich, cozy combination, serve these cookies with hot cocoa or white hot chocolate. The fruitiness of the raspberries balances the creamy chocolate flavors.

Desserts & Treats

Vanilla or Raspberry Ice Cream – The cookies taste incredible with a scoop of ice cream, making for a perfect summer treat.
Yogurt Parfait – Crumble these cookies over a bowl of Greek yogurt and honey for a delicious breakfast or snack.
Chocolate Drizzle – Dip half of each cookie in melted dark or white chocolate and let them harden for an elegant touch.
Cheesecake – Serve these cookies with a slice of classic cheesecake or raspberry-flavored cheesecake for a double dose of berry goodness.

Storage, Freezing & Reheating Instructions

Storage

At Room Temperature: Place cookies in an airtight container and store them at room temperature for up to 3 days. Make sure they’re completely cool before storing to prevent moisture buildup.
Refrigeration: If you want them to last longer, store them in an airtight container in the fridge for up to 5 days.

Freezing

Freezing Baked Cookies: Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top freezer bag and store for up to 2 months. When ready to eat, let them thaw at room temperature.
Freezing Cookie Dough: To freeze unbaked dough, scoop the cookie dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag and store for up to 3 months. When ready to bake, let the dough thaw for 10-15 minutes before baking as usual.

Reheating

To Soften Cookies: If your cookies have hardened, microwave them for 10-15 seconds to restore their soft, chewy texture.
Oven Method: Preheat the oven to 300°F (150°C) and warm the cookies for 3-5 minutes for a fresh-out-of-the-oven taste.

Frequently Asked Questions (FAQs)

1. Can I use fresh raspberries instead of frozen?

No, fresh raspberries release too much moisture and will make the dough too soft. Stick to frozen raspberries for the best results.

2. How do I make these cookies vegan?

Simply swap the butter for a dairy-free alternative, such as vegan butter sticks or coconut oil. The rest of the ingredients are already plant-based!

3. Can I make these Gluten-Free Raspberry Cookies with regular flour?

Yes! If you don’t need them to be gluten-free, substitute the gluten-free flour with all-purpose flour in the same quantity.

Conclusion & Call to Action

These gluten-free, eggless raspberry cookies are soft, chewy, and bursting with real raspberry flavor. Whether you’re baking for a special occasion, a family treat, or a holiday dessert table, this easy recipe is a must-try. The natural pink hue, the perfect balance of sweet and tart, and the allergy-friendly ingredients make them a great option for everyone.

Now that you have everything you need to bake the perfect raspberry cookies, it’s time to give them a try! Let me know how they turn out in the comments, and if you share your creations on social media, tag me so I can see your delicious cookies. Happy baking!

Raspberry Cookies (Gluten-Free & Eggless)

Author: Julianne Carter
Total Time: 1 hour 30 minutes (includes chilling)
Yield: 12 large cookies
Diet: Gluten Free

Print Recipe

Description

These soft, chewy, and lightly crispy raspberry cookies are completely gluten-free and eggless. Made with real frozen raspberries, they’re naturally sweet and tart with a beautiful pink hue. Perfect for allergy-friendly baking, these cookies stay fresh and soft for days!

Ingredients

For Raspberry Syrup: 1 cup frozen raspberries, ¼ cup sugar
For Cookies: 2 cups gluten-free flour, 1 ½ tbsp cornstarch, 1 ½ tsp baking powder, ½ tsp salt, ½ cup unsalted butter (or vegan alternative), 1 ¼ cups sugar (plus 2 tbsp for rolling), 2 tbsp cornstarch + 3 tbsp water (egg replacement), 3 tbsp milk (dairy or non-dairy), 3 tbsp raspberry syrup, 3 drops red food coloring (optional), ½ cup frozen raspberries (chopped)

Instructions

Make Raspberry Syrup: Cook frozen raspberries and sugar in a saucepan over medium heat for 10 minutes. Strain to remove seeds and let cool.
Prepare Dough: In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. In another bowl, mix cornstarch and water for egg replacement.
Cream Butter & Sugar: Beat butter and sugar until fluffy. Mix in the egg replacement, milk, and raspberry syrup.
Assemble Dough: Gradually add dry ingredients, stir until combined, then fold in frozen raspberries. Chill dough for at least 1 hour.
Bake: Preheat oven to 325°F (163°C). Scoop dough into balls, roll in sugar, and place on a baking sheet. Bake for 15 minutes. Cool before serving.

Notes

Use frozen raspberries to avoid excess moisture.
Chill the dough to prevent spreading.
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American