1-First, gather and prepare your ingredients by measuring everything out and bringing them to room temperature. Preheat your oven to 350°F and line your baking sheets with parchment paper to prevent sticking. This step sets the stage for easy mixing and helps the dough bake evenly, making it simple to create eggless raspberry cookies even if you’re new to gluten-free baking. For vegan adaptations, have your non-dairy substitutes ready to swap in seamlessly.

2-Next, mix the dry ingredients by whisking together 1 ½ cups (222g) gluten-free flour blend, ½ teaspoon baking soda, and ½ teaspoon salt in a small bowl. This sieving technique ensures even distribution and helps achieve the right texture, preventing lumps in your eggless raspberry cookies. If you’re aiming for a low-calorie version, consider using a lighter flour blend here to keep things airy.

3-Then, cream the fats and sweeteners by using a mixer to blend ½ cup (113g) unsalted butter at room temperature with ¾ cup (150g) granulated sugar until it’s smooth and fluffy. Add in the 1 tablespoon egg replacer mixed with 2 tablespoons water and ½ teaspoon vanilla extract, mixing until fully combined. This step builds moisture and flavor, and for dietary tweaks, you can use mashed banana as an egg substitute for added softness in vegan or low-calorie eggless raspberry cookies.

4-After that, fold in the raspberries and flavorings by gradually adding the dry ingredients to the wet mixture on low speed until a soft dough forms. Gently fold in ½ cup (85g) white chocolate chips and ½ cup (60g) raspberries that have been tossed in a bit of flour. Handling fresh raspberries carefully prevents them from breaking apart, and if using frozen ones, pat them dry first to avoid excess moisture, which is key for maintaining texture in gluten-free variations of eggless raspberry cookies.

5-Now, scoop and shape the dough by using a tablespoon to place portions onto your prepared baking sheets, spacing them 1-2 inches apart. For optional chill time, pop the sheets in the fridge for 10 minutes if you want firmer cookies; this step can help with even baking, especially in a vegan version where dough might spread more. Larger cookies? Just use a bigger scoop for that extra treat size.

6-Bake the cookies by placing them in the preheated 350°F oven for 10-11 minutes, or until the edges look set but the centers are still soft. Check for doneness by gently pressing the tops they should feel firm around the edges. This timing ensures your eggless raspberry cookies stay chewy; for low-calorie adaptations, watch closely to avoid over-baking, which could dry them out.

7-Finally, cool and serve the cookies by letting them rest on the baking sheet for 15 minutes before transferring to a wire rack. This allows them to firm up without crumbling, and you can add finishing touches like a light dusting of powdered sugar for extra appeal. Serve warm for the best flavor, and pair with a cold drink for a complete snack; these eggless raspberry cookies store well and can be adapted for various diets, making them versatile for any gathering.