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!