• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    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

    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
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Resting Time 30 minutes mins
    Total Time 58 minutes 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
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. Katherine says

      May 25, 2022 at 4:20 pm

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

      Reply

    Primary Sidebar

    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!

    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! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    A stack of raspberry and white chocolate cookies.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.