The English Vegan

Simple and Delicious Vegan Baking and Cooking

Raspberry and Chocolate Cookies

These cookies are really quick and easy to make and are deliciously chewy in the middle with a crunchy sugary outside. They are packed full of raspberries and chocolate chips, perfect for when you have friends over or as a gift. These have quickly become my go-to recipe for cookies they have a lovely caramel-ey flavour from the brown sugar and you can add whatever you want to the base recipe, I’ve tried it before with coconut, nuts, dried fruit. If you want to add oats to the recipe to make it an oatmeal cookie base replace 50g of the flour with rolled oats. This is such a flexible and reliable recipe that once you have made these you will be grateful you did!


Raspberry and Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-15 cookies

Raspberry and Chocolate Cookies

A chewy cookie packed with vegan milk chocolate chips and raspberries


  • 100g soft brown sugar
  • 100g white sugar
  • 100ml vegetable oil
  • 1tsp vanilla extract
  • 60ml soy milk
  • 200g self raising flour
  • pinch of salt
  • 75g 'milk' chocolate chips
  • 25g freeze dried raspberries - you could use fresh but increase baking time by 3-5 minutes


  1. Pre-heat oven to 180C and line 2 baking trays with greeseproof paper
  2. Mix together the sugars in a large bowl,then add the oil, milk and vanilla
  3. Stir with fork until combined and looks like caramel
  4. Add the flour and salt and mix until all flour is combined
  5. Stir in the chocolate and raspberries
  6. Spoon batter onto baking trays - should make 12-15 cookies
  7. Bake for 15 minutes
  8. Leave to cool on the baking trays



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