Name: Raspberry Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted vegan butter, softened; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 tablespoon dairy-free milk; 1 teaspoon vanilla extract; 1 1/4 cups gluten-free 1:1 baking flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup seedless raspberry jam

Why You’ll Love This Recipe

I love these cookies for their tender texture, sweet-tart raspberry flavor, and beautiful swirls. They’re perfect for anyone looking for a delicious gluten-free and dairy-free treat. Plus, the ingredients are simple, and they come together quickly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted vegan butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon dairy-free milk
1 teaspoon vanilla extract
1 1/4 cups gluten-free 1:1 baking flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup seedless raspberry jam

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I beat the softened vegan butter with the granulated and brown sugar until smooth and creamy.

I add the dairy-free milk and vanilla extract, mixing until fully combined.

In a separate bowl, I whisk together the gluten-free flour, baking soda, and salt.

I slowly mix the dry ingredients into the wet ingredients until a soft dough forms.

Then I add small dollops of raspberry jam and gently fold it into the dough to create swirls, being careful not to overmix.

I scoop tablespoon-sized balls of dough and place them on the prepared baking sheet.

I bake the cookies for 10 to 12 minutes, until the edges are set and the centers are still soft.

After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 18 cookies.

Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories: approximately 160 kcal per cookie

Variations

Sometimes I swap raspberry jam for strawberry or blackberry jam for a twist. I also like adding a light dusting of powdered sugar on top once the cookies are cool. For extra flair, I’ve drizzled a simple lemon glaze over them.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. I let them come to room temperature before serving if chilled.

FAQs

Can I use another jam besides raspberry?

Yes, I’ve used strawberry, blueberry, and apricot jam with great results. I just make sure it’s thick and seedless.

How do I make the swirls look nice?

I drop the jam in small portions across the dough and fold gently just once or twice to avoid blending it in too much.

Can I freeze these cookies?

Yes, I freeze them after baking by placing them in a single layer on a tray first, then transferring them to a freezer bag.

Are these cookies egg-free?

Yes, they’re naturally egg-free thanks to the dairy-free milk and soft dough structure.

Can I use regular flour and butter?

Absolutely. I’ve made these with all-purpose flour and dairy butter, and they bake up beautifully.

Conclusion

These Raspberry Cookies are sweet, soft, and wonderfully fruity — all without gluten, dairy, or nuts. I love how simple and adaptable they are, making them a great option for nearly any occasion or guest list.