Vegan White Chocolate & Raspberry Cookies (Gluten Free)

Irresistibly soft and tasty Vegan White Chocolate and Raspberry Cookies.  Easy to make, flourless, gluten-free, grain-free and made in less than 30 minutes!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
4.74 from 15 votes
flatylay of white chocolate raspberry cookies lined up.

Here’s why you’ll want to make this vegan cookie recipe

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 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 to make white chocolate raspberry cookies.

 

Ingredient 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 which 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 flavour of these cookies to the next level. I like to use nut butters in place of vegan butter that is commonly used in vegan cookie recipes. Make sure you go for a runny almond butter to get the best results. If you’re 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 slight caramelised flavour 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 flavour.

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 make cookies with?

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 flavours and compliments the overall flavour profile of these cookies.

Step-by-step instructions

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.

making a flax egg.

2. Next cream together the ingredients. Use your hand held 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 over working 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 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 on to a cooling rack. Cool for another 15-20 minutes until they reach room temperature.

How to store white chocolate raspberry cookies

Keep these cookies in an airtight container and store 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 surprise if they make it that long!

stack of white chocolate chip cookies with raspberries on a white washed wooden chopping board.

Substitutions/Additions

Substitutions

  • 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 flavour!
  • 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 to 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.

 

Related recipes

flatylay of white chocolate raspberry cookies lined up.

Vegan White Chocolate and Raspberry Cookies (GF)

4.74 from 15 votes
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Irresistibly soft Vegan White Chocolate and Raspberry Cookies.  Easy to make, flourless, gluten-free, grain-free and made in less than 30 minutes!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 10

INGREDIENTS

  • 2 tbsp milled flaxseed
  • 1 cup smooth almond butter
  • 1 cup soft brown sugar
  • 1 cup ground almonds
  • 1 tsp vanilla extract or ½ vanilla pod
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2.5 oz vegan white chocolate *see notes
  • cup 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 aside.
  • Add the almond butter and light brown sugar to a large bowl 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 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 on to 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.

RECIPE NOTES

  • Recipe 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.

Substitutions

  • 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 flavour!
  • 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 and kneading them throughout the dough.

Additions

  • Extra chocolate, either dairy free milk chocolate or dark
  • Macadamia nuts for some crunch
  • Maldon salt flakes for garnish

NUTRITION

Calories: 353kcal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 118mg | Potassium: 234mg | Fiber: 4g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg
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