Preheat the oven to 350°F (175°C).

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the raspberry puree gently.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.