Raspberry White Chocolate Cookies

These raspberry white chocolate cookies are gluten-free and made in just one bowl! They are soft, chewy, and so easy to make. You only need 10 ingredients, and no condensed milk. You can use fresh, frozen, or freeze-dried raspberries to make these cookies all year round.

These cookies make for the perfect Valentine's Day dessert. The silky white chocolate complements the flavor of the red raspberries and tastes so amazing! If you have extra raspberries left over, you might love making these vegan lemon raspberry cupcakes with raspberry jam filling.

Why You'll Love These Cookies

• Easy to Make - You only need 10 ingredients to make these cookies and they'll be ready in less than 60 minutes!
• One Bowl - You only need ONE bowl to make these cookies.
• Gluten-Free - These cookies are gluten-free and can be made dairy-free, too.
• Perfect for Holidays - These cookies are perfect for Valentine's Day, Easter, birthday parties, or other holiday events.
• Soft, Chewy Center - The texture of these cookies are perfectly soft and chewy in the center with firm, crispy edges.
• No Stand Mixer Required - You just need an electric hand mixer. No stand mixer!

Jump to:

• Why You'll Love These Cookies
• Ingredient Notes
• Equipment For Making the Cookies
• Step by Step Instructions
• Ingredient Substitutions
• Baking Tips And Tricks
• Frequently Asked Questions
• Storing & Freezing
• More Easy Cookie Recipes
• Recipe

Ingredient Notes

You only need 10 ingredients to make these cookies, and I bet you have most of them at home already. Believe me, they're so easy. Even the most beginner bakers can make these raspberry cookies with no problem.

Here are some important notes on a few of the ingredients:

• Butter - Unsalted butter is preferred. Be sure to let it set out at room temperature for at least an hour before using. You can make dairy-free raspberry cookies by using vegan butter instead.
• Cane Sugar - Cane sugar sweetens the cookies and is less processed than granulated sugar. However, you may use granulated sugar if you prefer.
• Coconut Sugar - Coconut sugar is an unrefined sugar that gives the taste of brown sugar in the cookies.
• Gluten-Free Flour - Be sure to use a gluten-free 1:1 flour with xanthan gum to make these gluten-free raspberry cookies.
• Raspberries - Use fresh chopped raspberries, freeze dried, or frozen!
• White Chocolate - You may use white chocolate chips or chunks in the cookies. Choose a dairy-free version if you'd lile.

Be sure to reference the recipe card for a full list of ingredients, and see the substitutions section of the blog post for the best ingredient substitution recommendations.

Equipment For Making the Cookies

You only need a few items of equipment to mix up the cookies.

• Electric hand mixer - for creaming the butter and sugar. You may use a stand mixer with the paddle attachment if you prefer.
• Large mixing bowl - just ONE bowl for mixing up the cookie dough.
• Large baking sheet - to bake the cookies.

That's it! Super simple. One-bowl cookie recipes means less dishes to wash, which always makes things easier, too.

Step by Step Instructions

Here are the steps to make these raspberry white chocolate cookies.

STEP 1: Cream butter and sugar. In a large mixing bowl, cream together the butter, cane sugar, and coconut sugar until well incorporated. Using butter that is slightly softened (not melted or too warm) is best.

STEP 2: Add egg and vanilla. Mix in the egg and vanilla on medium-high speed until you have a smooth, creamed mixture.

STEP 3: Add dry ingredients. Add the gluten-free flour, baking soda, and salt to the same bowl. Mix on low speed or with a spoon until evenly distributed and a thick dough forms.

STEP 4: Fold in white chocolate chips. Stir until the white chocolate is evenly distributed throughout the dough. It will be thick, but this is good!

STEP 5: Gently fold in the raspberries. Make sure your raspberries are dry and not wet from being washed. Be careful not to crush the raspberries too much when mixing them into the dough. Stir until they are distributed evenly.

STEP 6: Chill dough for 30 minutes. Place the bowl of cookie dough in the fridge for at least 30 minutes to chill. This allows the gluten-free flour to fully absorb the moisture and prevents the cookies from spreading too much when baking.

STEP 7: Scoop the dough. Once chilled, use a small 1" cookie scoop to scoop the dough into balls. Place them on the baking sheet 1-2" apart to allow room for spreading. Remember to spray your pan with non-stick cooking spray or line with parchment paper to prevent sticking.

STEP 8: Bake the cookies. Bake the cookies for 15-18 minutes at 375 degrees Fahrenheit. The cookies will have soft centers, but the edges should set up and turn golden brown.

TIP: Let the cookies cool at least 5 minutes on the baking sheet before transferring to a cooling rack. This allows them to set up and finish baking after being removed from the oven. Trying to move them too soon may result in squished or broken cookies!

Ingredient Substitutions

These white chocolate and raspberry cookies are gluten-free, but you can make them dairy-free, too. Here are some recommendations on how to properly substitute ingredients in the cookies:

• Butter - Instead of using butter, you can use vegan butter or softened coconut oil to make dairy-free white chocolate raspberry cookies.
• Sugar - You can use granulated sugar in place of cane sugar. You may also substitute brown sugar in place of coconut sugar with good results.
• Egg - I have not tried to make these cookies vegan, however, you can try using a flax egg in the recipe if necessary. Let me know how they turn out.
• Flour - Do not try to use almond flour in the cookies. You can substitute gluten-free flour with all-purpose flour, white whole wheat flour, or whole wheat pastry flour.
• White Chocolate Chips - Use dairy-free white chocolate chips or white chocolate chunks to make dairy-free cookies.
• Raspberries - You may use fresh, frozen, or freeze-dried raspberries in the cookies. Just be sure to pat your raspberries dry after washing them so you don't add too much liquid to the cookies.

Baking Tips And Tricks

• Use slightly soft butter - use butter that is slightly soft, but not overly warm or your cookies will spread too much in the oven. Press your finger into the butter and it should leave a slight indent, but not fall apart.
• Be sure the raspberries are dry - if using fresh raspberries, don't wash them, or be sure to pat them dry after washing. Using wet raspberries will add too much liquid to the cookies and they will spread too much.
• Be gentle with the raspberries - mixing the raspberries too much will cause them to break apart in the dough. Stir gently until just combined.
• Let cookies cool on the pan - be sure to let the cookies cool on the pan at least 5 minutes after baking to allow them to set up properly.

Frequently Asked Questions

Storing & Freezing

Store the cookies in an airtight container on the counter for 3-5 days. You can also keep them in an airtight container in the fridge. Both options work well.

You can freeze the cookies by placing them in an airtight container in the freezer to keep for 2-3 months. Ensure they have time to thaw on the counter for at least an hour before enjoying them again.

More Easy Cookie Recipes

If you made these cookies, please leave a star rating and review below! I'd love for you to post a photo and tag me on Instagram so I can see how they turned out. For more recipe inspiration, follow me on Pinterest and join my email list to stay updated with new recipes and exclusive content each week.

Recipe