You asked for it you got it! Sally and Dane are over at the Crumbs & Doilies Shop in Soho for a plantbased take on our phenomenal New York Cookies. This recipe's a real gamechanger Raspberry Choc Chip Cookies every bit as chunky, gooey and moreish as our regular NY Cookies but 100% vegan friendly! And as ever they're super quick to make and can be baked straight from the freezer. Well, what are you waiting for?! Get Baking! And as ever don't forget to tag us with #cupcakejemma so we can see how yours come out!

Check out our other NY Cookie Recipes here:    • New York Cookies  

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INGREDIENTS:
230g PlantBased Butter (we like Flora's Plant Butter but there's lots of brands out there)
160g Caster Sugar
160g Soft Light Brown Sugar
400g 54% Chocolate Chips
25g Freeze Dried Raspberries
35g Cocoa Powder
35g Black Cocoa Powder
300g Plain Flour
130g SelfRaising Flour
2tsp Baking Powder
1tsp Salt
15g Freeze Dried Raspberry Powder
1tbsp Egg Replacement Powder (we used Orgran, but again other brands are available)
85ml Cold Water


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