Raspberry White Chocolate Cookies
These Raspberry White Chocolate Cookies are thick, chewy and bursting with flavor! This one bowl white chocolate and raspberry cookie recipe is easy and straightforward. These gluten free cookies are packed with white chocolate chips and fresh raspberries. They are so fun and festive!
Why You’ll Love This Recipe
- These raspberry white chocolate cookies have the perfect texture.
- They have crispy edges and a soft chewy center.
- These cookies have a bakery style look and taste.
- They are gluten free but easily made with all purpose flour if needed.
- Perfect for holidays, Christmas, birthdays, and entertaining.
- They are gluten free!
- They taste just like the Subway raspberry white chocolate chip cookies!
- In addition, they are reminiscent of the cookies from Disneyland.
- Check out these Paleo Mini Raspberry Cobblers for another fun dessert.
Ingredients & Substitutions
Room temperature butter yields the best results. In a time pinch, place chilled butter in the microwave for 11 seconds. This allows the butter to slightly soften without melting. I have had success substituting coconut oil for butter in cookie recipes before, but haven’t tried it with this one.
Both granulated sugar and light brown sugar are used to achieve the right amount of sweetness. Tightly pack brown sugar. Coconut sugar can replace brown sugar, but the cookies will be slightly darker in color.
Every cookie needs a little vanilla extract!
One egg is needed to help these raspberry white chocolate chip cookies rise. Do not use an egg replacer or flax egg.
Gluten free 1 to 1 flour is the perfect replacement for all purpose flour. I highly recommend King Arthur Flour. If not gluten free, all purpose flour works well.
The pinch of sea salt adds the right amount of salty flavor. I recommend a high quality sea salt for best results.
Baking soda is the leavening agent used to make these cookies rise!
For the white chocolate chips, I used Dee Best Vegan white chocolate chips. Use regular white chocolate chips if desired!
Use quartered raspberries. Chop them and discard any excess juice that has leaked out.
How to Make
First, cream butter, white sugar and brown sugar together until combined.
Then, add in egg and vanilla extract. Stir to combine.
Mix in flour, sea salt and baking soda. Stir until a thick cookie dough is formed.
Fold in white chocolate chips.
Then, gently fold in chopped raspberries. Place bowl in fridge for at least 30 minutes, up to overnight.
Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
Use ice cream scoop to scoop 1 inch balls of dough onto pan.
Bake for 10 to 12 minutes or until middles of cookies are just set.
Finally, remove from oven. Cool on pan for 5 minutes before transferring to a cooling rack.
Expert Tips & Tricks
Room temperature butter yields the best results.
Cream butter and sugars until completely mixed.
The dough will be slightly thicker than usual cookie dough.
Chop raspberries into quarters. Try to discard any excess juice from berries before gently folding in.
Chill dough for at least 30 minutes. This is very important!
Bake until middles of cookie are just set. They may look a little gooey but they will firm up while cooling.
How to Serve & Store
Serve cookies once they are cooled.
Store cookies covered at room temperature for up to 4 days. Store in fridge for up to 7 days.
These raspberry and white chocolate chip cookies freeze well.
Frequently Asked Questions
Sure! Wrap each individual cookie and freeze. Thaw before eating.
Sure! If using frozen, thaw raspberries. Then squeeze out all excess moisture and chop.
Chilling the dough allows the flavors and ingredients to marinate. It also prevents excess spreading while baking.
These cookies have the texture of a classic chocolate chip cookie, but have a slight raspberry flavor.
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Get the Recipe: Raspberry White Chocolate Cookies
- First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl. Cream together until combined.
- Then, add in egg and vanilla extract. Beat until combined.
- Add in gluten free flour, sea salt, and baking soda. Stir until a thick dough is formed.
- Then, fold in white chocolate chips.
- Very gently fold in chopped raspberries.
- Place bowl of dough in fridge for at least 30 minutes, up to overnight.
- Once dough is chilled, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Use ice cream scoop to scoop 1 inch balls of dough onto lined pan.
- Bake for 10 to 12 minutes or until cookies are just set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes.
- Finally, carefully transfer cookies to cooling rack to finish cooling.
- Use room temperature butter for best results. If you forget to set out butter before baking, place stick of butter in microwave for 11 seconds.
- Tightly pack brown sugar.
- Gluten free 1 to 1 flour or all purpose flour work well. I love King Arthur Flour gluten free 1 to 1.
- Chop raspberries into quarters. Try to discard any excess juice from berries before adding to the dough.
- This dough must chill for at least 30 minutes, up to overnight.
- Bake until cookies are just set in the middle. Do not over bake!
- Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
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