These super soft cookies are chewy around the edges and packed with white chocolate chips and juicy raspberries!
Course Dessert, Snack
Keyword cookies, eggless, gluten free, raspberry, white chocolate
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
½cup (113g)unsalted butterroom temperature
¾cup (150g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
½cup (85g)white chocolate chips
½cup (60g)raspberriestossed 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.