Based on my vegan chocolate hazelnut cookies recipe, this spin-off combines almond flour and almond butter with dairy-free white chocolate and raspberries for a delicious soft buttery cookie.
Using ground almonds or almond flour in place of regular flour keeps these cookies gluten-free and grain-free, making them suitable for those who have a gluten allergy or intolerance. The use of almond flour in combination with a short baking time also gives these cookies their soft consistency.
Ingredients needed
Ingredients notes
These tasty vegan white chocolate cookies are made using less than 10 ingredients!
Dairy-free white chocolate is of course one of the main ingredients of this recipe. I like to use iChoc white vanilla.
Fresh raspberries are added on top of the cookies right before baking. I find that adding them at this stage prevents the cookie dough from becoming soggy from the mushy berries.
Smooth almond butter takes the flavor of these cookies to the next level. I like to use nut butter in place of vegan butter which is commonly used in vegan cookie recipes. Make sure you go for runny almond butter to get the best results. If your almond butter is separating in the jar, add it to your food processor or blender for a minute or so to blend it into a creamy paste.
Soft brown sugar is my go-to for cookie recipes. It adds a slightly caramelized flavor to the cookie while providing structure and texture.
Ground almonds are used as the base for this recipe. While other cookie recipes commonly use regular flour, ground almonds/almond flour adds texture and flavor.
I use baking soda as the leavening agent here as baking powder tends to give a more "cakey" texture. This BuzzFeed article goes into more depth on the discussion is baking soda or baking powder better for making cookies.
Milled flaxseeds are mixed with water to create a "flax egg" which acts as the egg replacer keeping these cookies vegan friendly.
Sea salt balances out the sweetness of that white chocolate while vanilla enhances the flavors and complements the overall flavor profile of these cookies.
🥣 How To Make Almond Flour Cookies
These easy vegan cookies come together in just a few steps, and you'll just need a large bowl, electric whisk or stand mixer, and a baking sheet lined with some parchment paper to whip them up. Full recipe instructions and ingredient ratios can be found in the recipe card at the bottom of this post.
Preparing the cookie dough
1. First make your flax egg as it will need to sit for about 5 minutes to thicken and form a gel-like consistency.
2. Next cream together the ingredients. Use your handheld electric whisk or stand mixer to cream together the brown sugar and almond butter. It will take less than a minute or so until the ingredients are combined, don't worry if the mixture looks split at this point. Add in the flax egg and vanilla and briefly whisk again, just enough to combine them with the creamed almond butter mixture.
3. Now fold in the dry ingredients (ground almonds, baking soda, and sea salt)
4. Use your hands to knead everything into an even dough. You don't need to worry about overworking the dough as there is no gluten in ground almonds.
5. I like to add the white chocolate chips in at the end so that the dough itself is evenly mixed.
6. Line a baking sheet with parchment paper to prevent the cookies from sticking to the pan. Separate the dough into 8 parts and roll them into balls (about golf ball-sized). Using the back of a spoon press the dough down into a disc, and use a cookie cutter to go around the cookie in a circular motion to create a nice clean round edge.
Baking the cookies
7. Now add the raspberries on top of the cookies, less is more here as you don't want to introduce too much moisture to the dough. Lastly, stud the remaining white chocolate chunks on top of the cookies.
8. Bake in a preheated oven for 10-12 minutes, when the edges start to brown slightly the cookies are good to go. Again, use a large round cookie-cutter and go in circular motions around each cookie to create a clean edge.
9. Allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature.
Storage instructions
Keep these cookies in an airtight container and store them at room temperature. I recommend consuming them within 3 or so days due to the fresh raspberries, but I mean, once you taste them you'll be surprised if they make it that long!
Substitutions
- Almond butter: you can swap this out for another nut butter of your choice. Peanut butter or cashew butter both work well. I recommend using a runny nut butter and if possible one that's been roasted for the best flavor!
- Dairy-free white chocolate: if you prefer dark or dairy-free milk chocolate, why not swap out the white chocolate. These cookies are incredibly tasty with dark chocolate as it compliments the tartness of the raspberries so well.
- Fresh raspberries: give these cookies a holiday twist with the addition of some dried cranberries in place of those raspberries. I recommend adding the cranberries to the dough at the point when you add the white chocolate if you choose this route!
Additions
- Extra chocolate: ok so this is pretty much on par with my suggestion above, but who could say no to adding more than one variety of chocolate to their cookies? I tried these cookies using both dark and white chocolate together and they were sensational!
- Macadamia nuts: the classic white chocolate macadamia cookie would rival these with the addition of those fresh raspberries.
- Maldon salt flakes: I have yet to find a cookie recipe that doesn't taste even better with the addition of some flaky sea salt on top.
More vegan cookies
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Description
Ingredients
- 2 tablespoons (14 g) milled flaxseed
- 1 cup (250 g) smooth almond butter
- 1 cup (220 g) soft brown sugar
- 1 cup (112 g) ground almonds, or almond flour
- 1 teaspoon (5 ml) vanilla extract, or ½ vanilla pod
- 1 teaspoon (4 g) baking soda
- ½ teaspoon (3 g) sea, salt
- 2.5 oz (70 g) vegan white chocolate, *see notes
- ⅓ cup (40 g) fresh raspberries
Instructions
- Preheat your oven to 180°C (356°F) and line the base of a baking tray with a sheet of parchment paper. Make a "flax egg" by adding the milled flaxseeds to a bowl with 4 tsp water. Stir and allow to sit for 5 minutes.
- Roughly chop the white chocolate and set it aside.
- Add the almond butter and light brown sugar to a large bowl and beat together using a whisk (electric if possible). Add the flax egg and vanilla and whisk briefly to combine. Then add the baking soda, salt, and ground almonds and mix using a spatula until the ingredients are evenly combined. Add in two-thirds of the white chocolate and knead the mixture to evenly distribute them throughout the dough.
- Roll the cookie dough into golf ball-sized balls and sit them on the baking tray, leaving at least 2 inches between each cookie. This recipe will make 10 medium or 8 large-sized cookies. Use the back of a large spoon to slightly flatten the cookies down into discs.
- Now add the raspberries on top of the cookies, less is more here as you don't want to introduce too much moisture to the dough. Stud the cookies with the remaining white chocolate chips.
- Bake for between 10-12 minutes until the cookies have spread and slightly browned. Remove the tray from the oven and while hot, use a large round cookie-cutter and go in circular motions around each cookie to create a clean edge.
- Allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature.
- Store in an airtight container at room temperature and consume within 3 days.
Notes
- Makes 10 medium or 8 large-sized cookies
- Vegan white chocolate: check ingredients if you're trying to keep this recipe coconut-free as some brands contain coconut oil.
- Almond butter: you can swap this out for another nut butter of your choice. Peanut butter or cashew butter work really well. I recommend using a runny nut butter and if possible one that's been roasted for the best flavor!
- If you prefer dark or dairy-free milk chocolate, why not swap out the white chocolate. These cookies are incredibly tasty with dark chocolate as it compliments the tartness of the raspberries so well.
- Give these cookies a holiday twist with the addition of some dried cranberries in place of those raspberries. I recommend adding the cranberries to the dough at the point when you add the white chocolate and kneading them throughout the dough.
Nutrition
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