White Chocolate Raspberry Cookies (Gluten Free, Vegan)
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Super easy 6 ingredient white chocolate raspberry cookies. These are crispy on the outside and soft in the middle, just the way a cookie should be. Using freeze dried raspberry means you can make these all-year round. The dairy free white chocolate and gluten free flour makes these cookies vegan as well as gluten free. So, everyone can get stuck in and enjoy a cookie.
Why Use Freeze Dried Raspberries Instead of Fresh?
Using freeze dried raspberries means you can make these cookies all year round, and are much cheaper too. For the little tube of freeze dried raspberries, it was £2 from Sainsbury. I know that sounds expensive as you only get 9 grams in the tube but trust me a little goes along way. I’ve used them for multiple different recipes, as well as for food styling and I still have half the tube left.
Why I choose freeze dried over fresh. The answer is simple, fresh raspberries don’t have a long shelf life on them and can vary in sweetness. Furthermore, they are soft and squishy which would add more moisture to the cookie and affect the overall texture. Then there is also the cost, when fresh raspberries are not in season they can a little pricey.
How to Make These White Chocolate Raspberry Cookies Gluten Free
If your new to gluten free baking then you should know that not all gluten free flour works the same. With many different brands and flour mixes out there, it’s important to use the right kind for each recipe.
For instance, coconut flour is very absorbent and has a distinct flavour. Whereas oat flour has a neutral flavour and is less absorbent. Then you have flour blends which are usually what I tend to use. These contain 2,3 or even 4 different flours blended together occasionally with a thickening agent like xantham gum included.
Although this might sound very confusing at first, you will soon find out what flours and flour blends work the best for each type of baking. I tend to stick to almond flour, a gluten free plain flour blend and a gluten free self-rising flour blend. That way I can keep costs down and its less confusing then having 10 different individual flours that each do a different thing. The last thing I like to keep in my cupboards other than gluten free baking powder and bicarbonate of soda is xantham gum. This is used as a thickener or binder for cakes and biscuits. I don’t use it that often so a small tub will last a long time.
How to Make These White Chocolate Raspberry Cookies Vegan
Since this recipe doesn’t included eggs its fairly easy to make vegan. By using dairy free butter like the Pure free from olive oil spread like I have already. It’s very easy to find a dairy free white chocolate. For instance, I used a white chocolate block from Morrison which I roughly chopped and added to the cookie batter.
How to Make These White Chocolate Raspberry Cookies Soy Free
The only ingredient that contains soy is the white chocolate. By switching out the chocolate for either a soya free white chocolate, which I have found hard to find. Or by using soy free dark chocolate as that is easier to find and still pairs beautifully with the raspberry.
Ingredients Needed for White Chocolate Raspberry Cookies
Gluten free plain flour (without xanthan gum)
Dairy free butter
Freeze dried raspberries
Want Another Cookie Then Check Out These Recipes Next
These white chocolate raspberry cookies are such a quick and easy recipe to make. With minimal ingredients and a simple method, you can have deliciously crisp on the outside and soft in the middle cookies. With the delicious pairing of white chocolate and raspberry these cookies are sure to be a hit with everyone. Since they are gluten free and vegan with a soy free option.
White Chocolate Raspberry Cookies
Super easy 6 ingredient white chocolate raspberry cookies. These are crispy on the outside and soft in the middle, just the way a cookie should be. Using freeze dried raspberry means you can make these all-year round. The dairy free white chocolate and gluten free flour makes these cookies vegan as well as gluten and nut free. So, everyone can get stuck in and enjoy a cookie.
- 150 grams Gluten free plain flour without xanthan gum
- 80 grams Dairy free butter i used the brand pure
- 30 grams Coconut sugar
- 30 grams Vegan white chocolate
- 2 tsp Freeze dried raspberries
- 1.2 tsp Raspberry extract
Pre heat oven to 180c and line a baking tray with greaseproof paper
In a large bowl cream the butter and sugar together.
Add the raspberry extract and mix to combine
Add the flour to the mixture and stir until its well combined.
Mix in the white chocolate and 1 tsp of the freeze dried raspberries.
Scoop out 6 balls of cookie dough. Roughly 45 grams each. Place them on the baking tray and flatten down slightly. They wont spread in the oven.
Bake at 180c for 8-10 minutes until the edges start to turn golden brown.
Remove from oven and sprinkle the other 1 tsp of freeze dried raspberry on top of each cookie.
Leave to cool for 5 minutes before removing them from the baking tray. Leave to cool completely on a wire rack.
Store cookies in an airtight container for around 5 days