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!
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!
- 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.)
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 vegan butter and add the brown sugar to a large bowl.
2. Mix the brown sugar and melted butter in together well. The sugar should start to melt into the butter.
3. Add the flour and baking powder and mix.
5. Add the white chocolate shards or chocolate chips and the frozen raspberries to the cookie dough..
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!
4) Mix the butter and flour thoroughly. The mixture will be quite crumbly.
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)
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.
This cookie recipe requires a mixing bowl and a sheet pan. It's easy to mix by hand!
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.
Don't panic, once the cookies are in the oven, they magically come together.
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.
Yes! I used frozen raspberries in this recipe, however you can also use fresh.
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.
I haven't tested with gluten free flour yet.
If you choose to use freeze dried raspberries, you will need to add in some liquid to make these cookies stay together.
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.
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!
If you love cookies and cakes, why not try some of these other great recipes:
- Raspberry, White Chocolate and Pecan Vegan Blondies
- Chocolate Banana Brownies
- Strawberry and White Chocolate Banana Bread
- Vegan Chocolate Chip Oatmeal Cookies (easy one bowl recipe!)
Raspberry White Chocolate Cookies
- 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!