Dairy Free, Gluten free, No Bake Cookies With Dark Chocolate and Raspberries (Vegan)
You’ll fall in love with these dairy free and gluten-free no-bake cookies with rich dark chocolate flavor. They're super easy to make and taste like heaven! All you need is oat flour, dark cocoa powder, maple syrup, peanut butter, some freeze-dried raspberries, and dark chocolate chips. This recipe makes a small batch! These raspberry cookies are also vegan!
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INGREDIENTS
- 1 cup oat flour, or quick oats for more chunky cookies
- ¼ cup cacao powder or Dutch processed cocoa powder , see blog post for details
- ¼ cup pure maple syrup
- ¼ cup peanut butter smooth, natural may not work, see post for info
- 2 tablespoons freeze-dried raspberries, crushed or other berries or dried fruit
- 2 tablespoons dark chocolate chips, use dairy free for vegan, optional, see notes
- 3 tablespoons oat milk , or unsweetened almond milk or any other plant based milk
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Line a baking sheet with parchment paper to prevent sticking.
- In a bowl, combine the sifted flour and cacao, ensuring there are no lumps.
- Add maple syrup and creamy peanut butter, stirring until the mixture turns crumbly.
- Gently fold in the dried raspberries and dark chocolate chips.
- Gradually stir in the milk until the batter reaches a thick consistency. If you encounter difficulty combining the batter, you may add a dash more milk, though I personally found it unnecessary.
- Now, using your hands, craft 8-9 cookie balls from the batter and place them on the prepared baking sheet. Want some seriously uniform cookies? Use a cookie scoop to measure out the cookies first.
- Gently press down on each ball to form disk shapes. To enhance the presentation, garnish the cookies with additional raspberries by gently pressing them into the dough. Optional though, but I love the additional sweetness and crunch it adds.
- Place the cookies on baking sheets and allow to chill in the fridge for 20-30 minutes. Enjoy!
NOTES
- Although oats are naturally gluten-free, they are often processed alongside wheat products, leading to potential contamination. Certified GF oats are a secure option if you can tolerate oats.
- Chocolate chips - Good quality chocolate chips are a must! Chocolate chips, or chocolate chunks, use what you have! You can use no dairy or extra dark chocolate chips to make it vegan. Cocoa nibs are also a great vegan option if you can tolerate the bitterness. Alternatively, whatever chocolate chips or peanut butter chips you choose, they will taste great here.
- Classic peanut butter - Smooth and drippy peanut butter, with no added sugar. This recipe has not been tested with natural peanut butter yet and cookies may turn out to be drier and crumbly.
- Oat flour - Or you can also use coconut flour here which should yield similar results (although I haven't tested coconut flour with this exact recipe yet). You can either buy oat flour or DIY by finely grinding rolled oats with a food processor or blender.
- Freeze-dried-raspberries - Optional, but so worth it! Look for larger packets or buy in bulk online to get a discount. Or if you can, you can make freeze-dried raspberries at home with the right equipment. For a splurge, we love to have these for snacks when fresh berries are not available. Without berries, these cookies wouldn't be half as flavorful.
- FLAVOR & TEXTURE - These no-bake dark chocolate cookies with raspberries offer a delicious combination of rich and intense chocolate flavor with a burst of tangy raspberry notes. These cookies are pretty chewy but not as chewy as baked chocolate chip cookies.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 161kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.03mgSodium: 41mgPotassium: 214mgFiber: 3gSugar: 10gVitamin A: 11IUVitamin C: 40mgCalcium: 42mgIron: 2mg
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