These Low Calorie and lower sugar Raspberry Chocolate Chunk Cookies have a crunchy edge and a soft gooey centre, with just the right amount of chew and sweetness! They are filled with Raspberries and melty milk chocolate chunks.

With some simple swaps and alternatives you can enjoy these lower calorie cookies that still have the same flavour and texture as the real thing!

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Raspberry Chocolate Chunk Cookies- Low Calorie & Lower Sugar

Why you will love these Raspberry Chocolate Chunk Cookies

My 105 Raspberry Chocolate Chunk Cookies are not only lower in calories, but are the ultimate chewy, crispy and perfectly sweet Raspberry Chocolate Chunk Cookies. Even if you aren’t a fan of Raspberries and Chocolate- you will love these!

The best thing about this cookie recipe is that it doesn’t require and fancy ingredients, only pantry staples (with the exception of stevia) and it comes together in literally 15 minutes!

Macros for Raspberry Chocolate Chunk Cookies

Per cookie (12):

105 Calories

13g Carbs

1.6g Protein

5.3g Fat

5g Sugar

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Ingredients & Substitutions for Raspberry Chocolate Chunk Cookies

All purpose flour – This is the main dry ingredient, you could sub for spelt flour but I would not recommend any other flour

Baking Soda- NOT BAKING POWDER. Baking Soda ensures the cookie spreads and helps to give it that Subway Cookie-like texture

Salt- If using unsalted butter, just a pinch for flavour

Granulated White Sugar + Brown Sugar- I recommend using both, however you can use one or the other. White sugar helps the cookie spread whilst brown sugar helps with the texture.

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar however I add it for extra sweetness without having to add more sugar. I use Natvia

Unsalted Butter- Crucial to the texture and overall flavour of the cookie. Can substitute for light butter or a vegan butter spread like nuttelex. I’ve tested the recipe using a light nuttelex spread and I found the best texture comes from using normal butter. I use Lurpak Unsalted Butter

1 Egg Yolk- 1 egg yolk works best as it helps with the texture of the cookie. Using 1 whole egg makes the cookie more cake-like. If you want to keep this egg free use 10g yogurt and 1 tbsp plant milk or normal milk.

Vanilla extract- Adds extra flavour- can omit.

Milk Chocolate – I use a sugar free version, you can sub for dark chocolate, normal milk chocolate or even chocolate chips

Frozen Raspberries- Frozen Raspberries work best, I just freeze fresh raspberries but you can use already frozen raspberries

Tips

Cooking tips

Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles. Less mixing means a thinner, chewy/crispy cookie
Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until just combined.
Only mix until just combined: The more you mix, the more air bubbles form, resulting in a more cakier/thicker cookie.
Dust the Raspberries in some flour before adding to the batter: this will prevent them sinking right to the bottom of the cookie

Tap the baking tray on your countertop after taking the cookies out of the oven: This helps the cookies deflate and set once out of the oven. Also helps with achieving that crinkle cut look. I would strongly suggest you try this out!
Leave to cool: Let the cookies cool on the baking pan/sheet for 10 minutes before digging in. This is because its still in the cooking process and once cooled it will have a better cripsier/chewy texture.
Use a silicone baking mat: This isn’t essential however its so easy & my cookies slide right off once cooled and they never burn- I use this mat

Storing tips

Store cooked cookies at room temperature in a airtight container or cookie jar for 5-7 days.

OR store in the freezer for 3-6 months.

If you don’t want to bake the whole batch at once, store leftover cookie dough in the freezer. When you want to bake let it defrost in the fridge (Better texture than just baking straight from the freezer) and then bake as usual.