You asked for it - you got it! Sally and Dane are over at the Crumbs & Doilies Shop in Soho for a plant-based take on our phenomenal New York Cookies. This recipe's a real game-changer - 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: https://youtube.com/playlist?list=PLdMhfauwzukUwaNEBxGys6lkVkRMWoSEXx--------------INGREDIENTS:230g Plant-Based Butter (we like Flora's Plant Butter but there's lots of brands out there)160g Caster Sugar160g Soft Light Brown Sugar400g 54% Chocolate Chips25g Freeze Dried Raspberries 35g Cocoa Powder 35g Black Cocoa Powder 300g Plain Flour 130g Self-Raising Flour 2tsp Baking Powder1tsp Salt15g Freeze Dried Raspberry Powder1tbsp Egg Replacement Powder (we used Orgran, but again other brands are available)85ml Cold Water--------------BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
