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These vegan raspberry white chocolate cookies are the perfect, pretty bakery-style cookies. Made with a simple brown sugar cookie dough, that’s loaded with white chocolate chunks, rolled into balls, and then poked with a few frozen raspberries. Best part? These cookies require no chill time. With every bite, you’ll be gifted with a chewy cookie, with pools of melted white chocolate, and chunks of juicy, tart raspberries. The perfect quick and easy, summer treat!
These raspberry white chocolate cookies are…
- perfectly sweet, chewy, with a crisp edge.
- super simple to make.
- the perfect cookie to enjoy during summer, but also for the holiday season and valentine’s day!
Ingredients for raspberry cookies recipe
- Flour: all-purpose flour gifts us with the perfect cookie texture.
- Butter: I like to use vegan salted butter, but feel free to use unsalted vegan butter and add an extra pinch of salt to your cookies!
- Raspberries: Frozen raspberries work the best in this recipe, as they don’t have as much moisture as fresh raspberries do! I like to use a mixture of whole frozen raspberries, along with the halved and small pieces from the bottom of the bag of frozen berries. I wouldn’t advise swapping the frozen berries for freeze-dried raspberries as they will be dry and won’t taste as delicious as the frozen ones!
- Sugars: Light brown sugar and granulated white sugar gift us with chewy cookies!
- Chocolate: Vegan white chocolate bars OR vegan white chocolate chips. I often get asked what vegan white chocolate bar I use, and it’s Lidl’s Moser Roth Vegan Blonde Cocoa Bar! It’s the BEST.
- Baking soda: Because these cookies don’t have any egg’s in them, baking soda helps our vegan cookies rise.
- Flaxmeal: The mixture of flaxmeal with a bit of hot water help bind the cookies together.
- Vanilla extract: Just a touch of pure vanilla extract.
- Salt: Because all sweet treats need a touch of salt!
How to make the best raspberry white chocolate cookies
Start by combining flaxmeal with hot water to create the vegan flax egg. This will take a few minutes (around 2-3 minutes) to thicken up, and then it’ll be ready to help our cookies bind together!
In a large bowl, with a handheld mixer, or with a rubber spatula (or wooden spoon), combine light brown sugar, granulated sugar, melted butter (obvi vegan), vanilla extract, and the flax egg. Mix together until everything is well combined. Scrapping down the sides of the bowl when needed.
In a medium bowl, combine the flour, baking soda and salt. Add the dry ingredients into the bowl with the wet ingredients, and mix everything together until it resembles cookie dough. Add in 3/4 of the chunks of white chocolate, and fold them together.
Grab a small or medium cookie scoop, or with a tablespoon measuring spoon, scoop out 1 tablespoon of dough. Repeat until you have around 12 cookie dough balls. Poke all the cookie dough balls with the frozen raspberries. This is the secret to these cookies! Others out there, say to mix in the frozen raspberries with the batter, but I found this resulted in cookies that weren’t that pretty to look at. The cookie dough gets a little soggy if you allow the frozen raspberries to thaw, which will happen if you’re cooking these cookies in batches, so be sure to pop the other 6 cookie dough balls in the fridge until needed.
Bake the 6 cookies for around 11-12 minutes, or until the edges are lightly golden brown. Tap the cookies on the counter to flatten them, and gently poke the soft, freshly baked cookies with half of the remaining chopped white chocolate chunks (we need to save some for the second batch of cookies!). This step is the secret to having pools of melted chocolate on the top, along with inside the cookies! Allow to cool on the baking tray for 5 minutes, before carefully transferring the freshly baked cookies onto a cooling rack to cool a little more.
These raspberry white chocolate cookies are best served on the same day. But if you do have any leftover cookies, keep them refrigerated in an airtight container for up to 4 days, and frozen for up to one month!
Once you try this raspberry cookie recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to see your images!!
Tips on making the perfect raspberry white chocolate cookies
- Raspberries: Measure the frozen raspberries first, pop them into a smaller container, and keep them in the freezer until needed. This way, when it comes to poking the cookie dough with the raspberries, they’ll still be firm, and they don’t break easily.
- Cookie dough: While baking the first batch of cookies, keep the other half in the fridge until needed.
- Cookie shape: If your cookies are a little wonky once they come out of the oven, don’t worry! Simply, grab a large cookie cutter, and gently nudge the cookie into the perfect circle.
- White chocolate: The chunks of vegan white chocolate inside the cookies melt perfectly, whereas, the chunks on the top, don’t. So, for the perfect pools of melted white chocolate, gently place small chunks of white chocolate over the freshly baked cookies. And within seconds, the white chocolate chunks will transform into melty pools of white chocolate!
- Cooling: Allow the cookies to cool on the baking sheet for around 5-10 minutes, before transferring them onto the wire rack to cool a little longer.
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Ingredients
- 85 g vegan salted butter (melted)
- 70 g light brown sugar
- 33 g granulated sugar
- 1/2 tbsp vanilla extract
- 1 tsp flax meal
- 1 1/2 tsp hot water
- 140 g all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 85 g vegan white chocolate bar (chopped)
- 45 g frozen raspberries (do not thaw!)
Instructions
- Pre-heat the oven to 180°C/350°F and line a large baking tray with parchment paper.
- Cookie dough: In a small bowl, combine the flaxmeal with water to create the flax 'egg'. Set aside for 2-3 minutes. In a large bowl combine melted butter, brown sugar, granulated sugar, vanilla extract and flax egg. In a medium bowl, combine the all-purpose flour, salt and baking soda. Add the dry ingredients to the wet and combine until it resembles cookie dough. Fold in 3/4 of the white chocolate chips. Roll into 12 cookie dough balls. Poke with the frozen raspberries.
- Baking: Place the cookie dough balls onto a pre-lined baking sheet, 1 inch apart. Bake for 11-12 minutes or until it starts to become golden around the edges. To prevent the frozen raspberries from becoming soggy, transfer the other cookie dough balls into the fridge until needed.
- Cooling: As soon as the cookies come out of the oven, bang the baking sheet on the counter to flatten the cookies, and then VERY gently place the remaining small white chocolate chunks over the cookies, this way you'll have pools of melted chocolate on the top as well as inside the cookies! Allow cookies to cool on the baking tray for 5-10 minutes, and transfer onto the cooling rack to cool for a little longer. Enjoy!
Nutrition
- Calories: 172
