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! You can use fresh, frozen, or freeze-dried raspberries to make these cookies all year round. They're perfect for holidays like Valentine's Day!
Equipment
- 1 Large Baking Sheet
- 1 Electric Hand Mixer or Stand Mixer
- 1 Large Mixing Bowl
Ingredients
- ⅔ cup unsalted butter slightly softened
- ¾ cup cane sugar
- ¼ cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free 1:1 flour with xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
- ⅓ cup fresh chopped raspberries or frozen or freeze dried
Instructions
- In a large bowl, cream together the butter, cane sugar, and coconut sugar using a stand mixer or electric hand mixer.⅔ cup unsalted butter, ¾ cup cane sugar, ¼ cup coconut sugar
- Add the egg and vanilla extract and continue mixing at medium-high speed until smooth and well combined.1 large egg, 1 teaspoon pure vanilla extract
- Add the gluten-free flour, baking soda, and salt to the bowl. Stir or mix at low speed until a thick dough forms.2 cups gluten-free 1:1 flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Fold in the white chocolate chips until evenly distributed throughout the dough. Then, gently fold in the chopped raspberries, being careful not to crush them too much.¾ cup white chocolate chips, ⅓ cup fresh chopped raspberries
- Chill the bowl of dough in the fridge for at least 30 minutes. This allows the ingredients to fully incorporate and prevents the cookies from spreading too much in the oven.
- Preheat the oven to 375 degrees Fahrenheit. Grease a large baking sheet with non-stick cooking spray, or line with parchment paper.
- Use a small 1" cookie scoop to scoop the dough into 1-inch balls. Place them on the baking sheet one to two inches apart.
- Bake the cookies for 15-18 minutes, or until the cookies are set in the middle and around the edges. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack.
Notes
To make dairy-free cookies, use vegan butter and vegan white chocolate chips.
You can replace cane sugar with granulated sugar, and you can replace the coconut sugar with brown sugar if desired.
Be sure to pat the raspberries dry after washing them so you do not add too much liquid to the recipe.