Description
These soft and chewy raspberry cookies are swirled with seedless jam and made completely gluten-free and dairy-free—perfect for a fruity, allergy-friendly dessert.
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
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat vegan butter, granulated sugar, and brown sugar until smooth and creamy.
Add dairy-free milk and vanilla extract; mix until well combined.
In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet until a soft dough forms.
Drop in small dollops of raspberry jam and gently fold into the dough to create swirls.
Scoop tablespoon-sized portions of dough onto the baking sheet.
Bake for 10–12 minutes, until edges are set and centers are soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use thick, seedless jam for the best swirl results.
Avoid overmixing the jam to maintain the beautiful marbled effect.
Try with strawberry or blackberry jam for fun variations.
Optional: dust with powdered sugar or drizzle with a lemon glaze for extra flair.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
