These white chocolate raspberry cookies are deliciously rich and ultra soft. The fresh raspberries pair perfectly with the white chocolate chips.
What is it about white chocolate raspberry ANYTHING that I simply can't resist? I've already shared my white chocolate raspberry muffin recipe (it was one of the first recipes I ever posted on the blog!). And it was finally time that I tried my hand at cookies.
So, these cookies are pretty much perfect. The edges are crisp and the middles are super soft. The slightly tart raspberries complement the white chocolate flavor so well. It's just all around a dreamy cookie situation.
While I'm typically a fan of thick and cakey cookies, we're letting these particular cookies spread slightly. The resulting cookie is thinner than some of my other creations, but not too thin. And Just As Tasty!
Why You'll Love These White Chocolate Raspberry Cookies...
- These flavors just work together. I love dipping berries in melted chocolate, and I think raspberries + white chocolate work particularly well together.
- There's no chill time involved! While we do tend to chill cookie dough in most recipes, that's not necessary with this recipe. That means the cookies will spread slightly and you will end up with a thinner cookie, but that's exactly what we want here!
- You can use fresh or frozen berries. I prefer to use fresh berries in this particular instance, but if you happen to only have frozen berries, go ahead and use them up! No need to thaw the berries beforehand.
What You'll Need...
- The dry ingredients: flour (my go-to is Bob's Red Mill 1 to 1) + baking soda + salt.
- The fat: unsalted butter.
- The flavor: sugar + vanilla extract.
- For white chocolate raspberry cookies without eggs: Bob's Red Mill Egg Replacer.
- Mix in: white chocolate chips + raspberries.
How To Make...
To make my white chocolate raspberry cookies, we'll start by combining all of our dry ingredients in a bowl, just so it's ready to go when we need it. Set that aside for now.
Use a mixer to cream the butter with the sugar until smooth. Add in the egg replacer and vanilla extract, then add the dry ingredients right in and mix on low speed until your cookie dough starts to come together.
Fold in the white chocolate chips and raspberries. And that's really it! Told you it was easy. Scoop out your dough and arrange on a lined baking sheet, a couple of inches apart. Bake on 350ºF for about 10 minutes.
Once the cookies are out of the oven, resist the urge to grab them and try them right away! Okay, you can taste test one or two. But in all seriousness, if you let these cookies set on the baking sheet for 15 minutes, they'll be even better.
Why Did My Raspberry Cookies Turn Blue?
I'll be honest, I had to look this up when I initially started baking with raspberries. I was always so surprised to find my baked goods turning blue, right around the berries! Rest assured, this is normal and nothing to worry about. It's the chemical reaction between the raspberries and the baking soda.
Tips For Making The Best White Chocolate Raspberry Cookies...
- I say this all the time but it's worth repeating. Whenever possible, you should use a scale to weigh the flour. This is the best way to ensure accuracy. Too much flour will lead to dry and crisp cookies, and we want these to be ultra soft. You'll need 222 grams of flour for this recipe.
- And speaking of flour, it's always a good idea to toss your berries in just a tiny bit of flour before incorporating into the cookie dough. I've found this helps cut back on the moisture that the berries release when baking.
- And speaking of moisture, another good rule of thumb is to pat the berries dry after you rinse them, before you toss them in flour and add to your cookie dough.
- I think it goes without saying, but you can make these cookies larger if you'd like. I used a tablespoon to scoop out the cookie dough.
- To make these white chocolate raspberry cookies vegan, you would need to substitute the butter with your favorite non-dairy butter. I haven't tested it, but it should work. You'll also want to grab dairy-free white chocolate.
- If you're not looking to replace eggs, feel free to use 1 egg instead of the egg replacer.
Did you try my white chocolate raspberry cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Check Out My...
White Chocolate Raspberry Cookies - Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ½ cup (85g) white chocolate chips
- ½ cup (60g) raspberries tossed in a bit of flour
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a small bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the egg replacer and vanilla extract and mix to combine. Add the dry ingredients and mix on low speed until a soft cookie dough forms. Fold in the white chocolate chips and raspberries.
- Scoop out tablespoonfuls of dough and arrange on the prepared baking sheets, 1-2 inches apart. Bake for 10-11 minutes, or until cookies look set around the edges. Allow to cool on the baking sheet for 15 minutes before removing.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Don't worry if the raspberries break and bleed into the cookie dough. The cookies are meant to be that way! It's the best way to ensure lots of raspberry flavor in every cookie.