These Raspberry Cookies are soft, chewy, and bursting with fruity flavor. Made with frozen raspberries and a homemade raspberry syrup, they offer a delightful balance of tartness and sweetness. The cookies have a lovely mauve hue and are coated in sugar for an added crunch. Best of all, they're gluten-free, nut-free, egg-free, and can easily be made vegan. Unlike many eggless cookies that go stale quickly, these beauties stay soft for days! 

Ingredients:

For the Raspberry Syrup:

• 1 cup frozen raspberries
  
  

• ¼ cup granulated sugar
  
  

For the Cookies:

• 2 cups gluten-free flour (ensure it's nut-free if needed)
  
  

• 1½ tablespoons cornstarch
  
  

• 1½ teaspoons baking powder
  
  

• ½ teaspoon kosher salt
  
  

• ½ cup unsalted butter or vegan baking stick, room temperature
  
  

• 1¼ cups plus 2 tablespoons granulated sugar (reserve 2 tablespoons for rolling)
  
  

• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  
  

• 3 tablespoons milk (dairy or non-dairy)
  
  

• 3 tablespoons raspberry syrup (from above)
  
  

• 3 drops red food coloring (optional)
  
  

• ½ cup frozen raspberries, chopped into tiny pieces
  
  

Directions:

1. Prepare the Raspberry Syrup: In a saucepan over medium heat, combine 1 cup frozen raspberries and ¼ cup granulated sugar. Stir constantly until the raspberries break down and the mixture becomes syrupy, about 10 minutes. Strain through a mesh colander to remove solids, yielding 2–3 tablespoons of syrup. Set aside to cool.
   
   

2. Prepare the Chopped Raspberries: Chop ½ cup frozen raspberries into small pieces. Avoid over-chopping to prevent excess moisture. Place the chopped raspberries back into the freezer until ready to use.
   
   

3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
   
   

4. Prepare Egg Substitute: In a small bowl, mix 2 heaping tablespoons cornstarch with 3 tablespoons water until it forms a thin, watery consistency.
   
   

5. Cream Butter and Sugar: In a large bowl, beat the softened butter (or vegan baking stick) and 1¼ cups granulated sugar until light and creamy, about 2–3 minutes.
   
   

6. Combine Wet Ingredients: Add the cornstarch-water mixture, milk, raspberry syrup, and optional red food coloring to the creamed butter and sugar. Mix until well combined.
   
   

7. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   
   

8. Add Chopped Raspberries: Gently fold in the chopped frozen raspberries. The dough will become a marbled pink color.
   
   

9. Chill the Dough: Cover the dough and refrigerate for at least 1 hour to prevent spreading during baking.
   
   

10. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
    
    

11. Shape Cookies: Scoop dough into 12 equal portions using a cookie scoop. Roll each ball in the reserved 2 tablespoons granulated sugar to coat. Flatten each ball into a thick disc.
    
    

12. Bake: Place the dough discs on the prepared baking sheet, spacing them about 3–4 inches apart. Bake for 12–15 minutes, or until the edges are golden.
    
    

13. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    
    

Nutritional Information (per serving):

• Calories: Approximately 245 kcal
  
  

• Protein: 3g
  
  

• Carbohydrates: 34g
  
  

• Fat: 11g
  
  

• Fiber: 1g
  
  

• Sugar: 17g