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Sugar-Free Chocolate Cookies with Raspberries

Sugar-Free Chocolate Cookies with Raspberries

These sugar-free & vegan Chocolate Cookies with Raspberries are super easy to make, healthy and delicious!
Course Cookies, Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 cookies
Calories 66kcal


  • 2 very ripe bananas
  • 1/3 cup almond milk (or any plant-based milk)
  • 1 tablespoon cocoa powder (dutch-processed)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2/3 cups frozen raspberries


  • Preheat the oven to 350°F/180°C. 
  • Peel the bananas and mash them in a mixing bowl. Add the almond milk and cocoa powder, stir to combine. 
  • Add the flour and baking powder and stir to combine until it's a thick batter. Fold in the frozen raspberries.
  • Use an ice cream scoop to scoop equally sized blobs (about 11) of batter onto a baking tray lined with parchment paper. 
  • Bake the cookies in the oven for about 20-25 minutes (until slightly brown on the edges).
  • Let them cool off because they are super soft after baking. Then enjoy!


Storage: You can keep them in an airtight container in the fridge for 1-2 days. 


Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Sodium: 10mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3.8mg | Calcium: 22mg | Iron: 0.7mg