Ingredients
Scale
- 1 cup frozen raspberries
- 2 cups gluten-free flour
- 1/2 cup unsalted butter (or vegan baking stick)
- 1 1/4 cups granulated sugar
- 3 tablespoons raspberry syrup
- 1.5 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons milk
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 drops red food coloring (optional)
- 1/2 cup frozen raspberries (chopped into tiny pieces)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt.
- In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Mix in cornstarch-water mixture, milk, raspberry syrup, and red food coloring until well combined.
- Gradually add dry ingredients to the wet mixture until just incorporated.
- Gently fold in chopped frozen raspberries.
- Scoop dough onto the prepared baking sheet, spacing them two inches apart.
- Bake for 12-15 minutes or until the edges are golden and centers remain soft.
- Allow cooling on the baking sheet for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg