The Best Double Chocolate & Raspberry Cookies (Gluten Free, Vegan)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 6 - 8Categories: Baking, Desserts
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I created these indulgent tasting double chocolate and raspberry cookies off the back of the success of my Chocolate Chunk Cookie recipe and you may notice that the recipes are very similar!

I am a huge fan of dark chocolate and raspberry together and think the flavours just work perfectly so it made sense for this combination to be my first double chocolate chip recipe. If you are not a fan of raspberry, however, you could always just omit this ingredient and make basic double chocolate chip cookies instead.

I use a mixture of dark and milk chocolate dairy free chunks in these to ensure they are not too bitter. Personally, I am happy to make these with just dark chocolate, however, I realise this is not to everyone’s taste but if you are a dark chocolate lover like me then this is an option. I am yet to try these with white chocolate chunks but I imagine they would work well if you have a sweet tooth as the combinaton of white chocolate and raspberry work is delicious!

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.

Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The chocolate and raspberry cookies should keep well for up to four days in an airtight container.

If you are a fan of raspberry and chocolate together you may also like my Raspberry Brownie Bars, my Double Chocolate & Raspberry Pancakes and my Double Chocolate & Raspberry Bites which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 3/4 cup + 3 tbsp plain gluten free flour
  • 100g 1/2 cup dairy free chocolate chunks
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 15g 2 tbsp cocao powder
  • 3 tbsp cold water
  • 2 tbsp freeze dried raspberry pieces
  • 1 tbsp flax seed
  • 1/4 tsp bicarbonate of soda
  • pinch sea salt


  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the flour and the cocoa powder before adding the bicarbonate of soda and the salt
  6. Stir well until the mixture begins to come together and a sticky dough forms. You may need to use your hands to really bring the mixture together as it will be quite dry
  7. Add the chocolate chunks, holding a few back to scatter across the top, and 1 tbsp of freeze dried raspberries to the mixture and stir well, ensuring the pieces are evenly distributed throughout
  8. Place the dough in the fridge to chill for a minimum of thirty minutes
  9. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips
  10. Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven
  11. Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius
  12. Scatter the remaining chocolate chunks and freeze dried raspberry pieces across the top of the cookies while they are still hot from the oven


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