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    Home » Recipes

    Raspberry White Chocolate Cookies

    Published: May 25, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    I've tested and retested these Raspberry White Chocolate Cookies and I have to tell you, these babies are seriously good. They are made with fresh or frozen raspberries! They're soft and slightly chewy, sweet but with a beautiful raspberry tang so are not too sweet. There is something magical about the combination of white chocolate and raspberry, and these cookies definitely deliver magic!

    A hand reaching in to pick up a raspberry and white chocolate cookie. this recipe

    Now you might think, what is so special about putting raspberries and white chocolate into a cookie that it needs testing so much!

    It's down to a) I didn't want to include any weird vegan egg replacements and b) the water content of fresh and frozen raspberries made the cookie formula interesting. But worth it. Very Very worth it. I'm definitely not sad I had to test so many.

    I was originally going to make these cookies in a similar way to my other favourite cookies Vegan Oatmeal Raisin Cookies, but soon realized that these cookies required a different method!

    Jump to:
    • 🍓Ingredients
    • 👩‍🍳Instructions
    • 🍒Substitutions and Variations
    • 🔪Equipment
    • 🍯Storage
    • ❓FAQ
    • Top tip
    • 🍰Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🍓Ingredients

    Ingredients for white chocolate and raspberry cookies
    • Raspberries: I use frozen berries, however fresh will also work.
    • White Chocolate: any vegan white chocolate will work. Either bash up a bar into shards, or use white chocolate chips. But you can also get vegan white chocolate at Sainsbury's and I believe that Galaxy are bringing one out. For those not in the UK, check out your local organic store for some.
    • Brown Sugar: Light brown sugar gives these cookies a lovely caramelised texture.
    • Plain/All Purpose Flour: Honestly, these are a treat. So ordinary plain flour is the best here.
    • Vegan Butter: I like Flora vegan butter. If you aren't vegan regular butter will work fine.
    • Vanilla Extract: vanilla and raspberries are just made for each other!
    • Pinch of flakey salt: creates that little contrast and enhances the sweetness.
    • Baking Powder: For a little lift and airyness.

    You'll notice that there is no egg or egg replacement in this! What!! Don't panic. The process works without it, and makes gorgeous chewy cookies.

    (Also.. See recipe card for quantities.)

    👩‍🍳Instructions

    Here's where the magic is to make the cookies. Refer back to here when you need assurance that your mixture is ok... This makes around 6 cookies (or up to 8) depending on how large you make the cookie.

    Now, take out your scales and weigh the ingredients for the best results! It will be worth it!

    Melt the butter and add in the brown sugar to a large bowl.
    1. Melt the vegan butter and add the brown sugar to a large bowl.
    Mix the brown sugar and melted butter in together well.

    2. Mix the brown sugar and melted butter in together well. The sugar should start to melt into the butter.

    Add the flour and baking powder and mix.

    3. Add the flour and baking powder and mix.

    Add the white chocolate shards or chocolate chips and the frozen raspberries.

    5. Add the white chocolate shards or chocolate chips and the frozen raspberries to the cookie dough..

    Raspberry white chocolate cookies on a tray ready to be baked.  Don't panic that they are a bit crumbly.

    7. The resting time allows some of the raspberry juices to mingle in with the flour. Now put scoops onto a tray that is lined with parchment paper, smushing them down a little. Don't panic if they are crumbly. The heat of the oven will work it's magic!

    Mix thoroughly. You will end up with a crumbly mixture.

    4) Mix the butter and flour thoroughly. The mixture will be quite crumbly.

    Mix quite well, giving the raspberries a bit of a bashing so they release some of their juices.

    6. Mix the dough quite well, giving the raspberries a bit of a bashing so they release some of their juices. PUT THE MIXTURE ASIDE FOR HALF AN HOUR (either in the fridge or in a cool place)

    Raspberry and white chocolate cookies Cookies just out of the oven.

    6. Place the raspberry and white chocolate cookies into the oven for 20 minutes. They will come out looking like this! Pop them onto a cooling rack then eat!

    Hint: you can make the edges of the cookies more even when they are still hot from the oven by sort of pushing them together with a big spoon.

    🍒Substitutions and Variations

    This raspberry and white chocolate cookie recipe is already vegan (egg and dairy-free)

    I haven't yet tested this with gluten-free flour, so if you do, please leave me a message as to how it turns out!

    This recipe really relies on the juice of the berries to bring it together. If you use a less 'juicy' berry you might need to add a few tablespoons of liquid.

    • Strawberries - what a nice idea! Chop into chunks.
    • Blueberries-you might need to add some liquid to the mixture.
    • Other types of chocolate- Use your favourite dark chocolate or milk chocolate. If you use a bar, be sure to bash it into small pieces.
    A stack of vegan raspberry and white chocolate cookies ready to eat.

    🔪Equipment

    This cookie recipe requires a mixing bowl and a sheet pan. It's easy to mix by hand!

    🍯Storage

    Keep the cookies in an airtight container in the fridge. As these cookies are made with fresh or frozen raspberries, they need to be eaten within 2-3 days. You can also freeze these vegan white chocolate raspberry cookies for up to 3 months.

    ❓FAQ

    My cookie dough looks really crumbly!

    Don't panic, once the cookies are in the oven, they magically come together.

    How can I make my cookies a more even shape?

    When the cookies are still hot from the oven, shape them a bit (sort of push them together) with a spoon or spatula, into a round cookie shape.

    Can these cookies be made with fresh raspberries?

    Yes! I used frozen raspberries in this recipe, however you can also use fresh.

    Do the cookies need a resting time?

    The cookies are better after at least ½ hour to rest. You can make them straight away but they will be a little more doughy and crumbly.

    Can I use gluten-free flour in these cookies.

    I haven't tested with gluten free flour yet.

    Can you used freeze-dried raspberries in this recipe?

    If you choose to use freeze dried raspberries, you will need to add in some liquid to make these cookies stay together.

    Why do you suggest weighing the ingredients?

    Weighing is the most accurate way of ensuring these cookies will turn out right! You can use cup measurements (I provide them) however your results might vary.

    A tray with a just baked white chocolate and raspberry cookie on it.

    Top tip

    If you love chewier cookies, let these raspberry and white chocolate cookies rest overnight in the fridge before baking. This allows more moisture to soak into the flour and creates a chewier cookie!

    🍰Similar Recipes

    If you love cookies and cakes, why not try some of these other great recipes:

    1. Raspberry, White Chocolate and Pecan Vegan Blondies
    2. Chocolate Banana Brownies
    3. Strawberry and White Chocolate Banana Bread
    4. Vegan Chocolate Chip Oatmeal Cookies (easy one bowl recipe!)

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A pile of raspberry white chocolate cookies ready to eat.

    Raspberry White Chocolate Cookies

    Louise-Claire Cayzer
    Gorgeously fruity cookies made with raspberries and white chocolate. Try not to eat them all in one go!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 18 mins
    Resting Time 30 mins
    Total Time 58 mins
    Course Snack
    Cuisine baking
    Servings 6
    Calories 272 kcal

    Equipment

    • 1 baking sheet

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 75 g (⅓ cups) brown sugar
    • 75 g (⅓ cups) vegan butter
    • 1 teaspoon vanilla essence
    • 125 g (1 cups) plain flour
    • ½ teaspoon baking powder
    • ½ teaspoon flakey sea salt
    • 75 g (⅔ cups) fresh or frozen raspberries
    • 75 g (⅔ cups) white chocolate (either a block bashed into little pieces, or white chocolate chips. )

    Instructions

    • Melt the butter (in a pan or in the microwave)
      75 g vegan butter
    • In a large bowl mix together the brown sugar and vanilla essence with the melted butter until the sugar dissolves.
      75 g brown sugar, 1 teaspoon vanilla essence, 75 g vegan butter
    • Mix in the flour, baking powder and salt. Mix well so it combines. The mixture should be a little crumbly but come together if you squish it up a bit.
      125 g plain flour, ½ teaspoon baking powder, ½ teaspoon flakey sea salt
    • Bash or chop the white chocolate into little pieces (if you are using a block)
      75 g white chocolate
    • Mix in the raspberries and white chocolate to the cookie dough mixture, sort of squishing the raspberries in so they ripple around and release some of their juices into the dough.
      75 g fresh or frozen raspberries, 75 g white chocolate
    • Cover the dough and put aside (or in the fridge) for 30 mins or longer (the longer you leave it, the chewier the cookie)
    • Preheat your oven to 190°C/375°F/Gas Mark 5
    • Line a baking tray with parchment/baking paper.
    • Scoop out the cookies onto the tray. The dough will still crumble a little, but don't worry! Leave enough room for the cookies to spread out.
    • Bake for 18-20 minutes.
    • Cool on a cookie rack and enjoy!

    Nutrition

    Calories: 272kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 3mgSodium: 325mgPotassium: 98mgFiber: 1gSugar: 20gVitamin A: 485IUVitamin C: 3mgCalcium: 61mgIron: 1mg
    Keyword cookie, raspberries, white chocolate
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

    Comments

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    1. Katherine says

      May 25, 2022 at 4:20 pm

      5 stars
      Oooh raspberry and white chocolate are incredible together in these cookies!

      Reply
    2. Michelle says

      May 25, 2022 at 4:32 pm

      5 stars
      Absolutely love the combination of raspberries and white chocolate together in these cookies!

      Reply
    3. Kerri says

      May 25, 2022 at 4:41 pm

      5 stars
      I love the flavor combination of these cookies! I also love that this is a vegan recipe. Will definitely be sharing this one with my vegan friends!

      Reply
    4. Suja md says

      May 25, 2022 at 4:42 pm

      5 stars
      Absolutely delicious; thank you for this fantastic recipe! Very straightforward and easy to make. The dish came out perfectly. I will make it again!!

      Reply
    5. Kathleen says

      May 25, 2022 at 4:45 pm

      5 stars
      Raspberry and white chocolate is one of my favorite flavor combinations. They make a perfect cookie. Appreciate your sacrifice in having to test out so many cookies until they were perfect, lol.

      Reply
    6. Andrea says

      May 25, 2022 at 4:46 pm

      5 stars
      Love that this recipe uses vegan butter. They turned out perfect and the raspberry and white chocolate taste together was divine.

      Reply

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    Hi! I'm Louise-Claire!

    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you!

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