Desserts are my love language. Give me a dessert and I’ll be your friend forever. These cookies are a fun play off your traditional oatmeal chocolate chip cookie.
They have a light, fruity spring vibe that is such a fun balance to all those rich chocolatey desserts 🙂
These white chocolate and raspberry cookies are:
- Made in one bowl
- Soft baked
- Loaded with goodies
- Made with wholesome, better for you ingredients
Ingredients for raspberry white chocolate cookies:
Butter. I mean, cookies and butter go hand in hand. Butter is usually my go-to with cookies. But! I’ve made perfectly delicious cookies using ghee or refined coconut oil in place of butter.
Coconut sugar. This is what we’re going to use to sweeten these cookies up! If you don’t have coconut sugar or don’t like it, you can also use brown sugar.
Egg. This is going to help keep the cookies together! You can also sub in a flax egg or egg substitute if you prefer.
Vanilla extract. Give it those cozy, oatmeal cookie, vibes you know?
Almond flour. This is going to add some structure to the cookies. I always go for superfine blanched almond flour. If you want, you could sub in oat flour, just reduce the amount you use to about 3/4 cup.
Old fashioned rolled oats. The oats add a really delicious, cozy texture to the cookie. you can leave them out if you must, but I love heartiness it adds to these cookies so I highly recommend you keep them in!
White chocolate. You can either use white chocolate chips or chopped white chocolate bar. I chose to use a white chocolate bar because I love the different size pieces and layers of chocolate it gives to the cookies.
Raspberries. You can go either regular, fresh raspberries or freeze-dried raspberries. I went with freeze-dried raspberries because I tend to like the texture better. Fresh berries gives these cookies an extra juiciness factor which can be good or bad depending your preferences. On the other hand, fresh raspberries give these cookies a better raspberry flavor. So, depending on your priorities, you can make the choice between fresh or freeze-dried raspberries.
How to make white chocolate and raspberry cookies:
Combine the dough.
Melt the butter and whisk it in a large bowl with the coconut sugar, egg, and vanilla. Then, add in the dry ingredients and combine. Finally, fold in the white chocolate and raspberries.
It’s best to chill this dough for about 1 hour.
Scoop the cookie dough out on a lined baking sheet. I’ve made these cookies two ways – smaller ones using a cookie scooper, and larger ones using an ice cream scooper. In my opinion, the best cookies are the smaller ones. They hold together better. Larger cookies tend to be more flimsy and can be hard to hold wen warm.
Sprinkle with extras.
I like to crush up some extra freeze-dried raspberries and sprinkle them on top. It adds more raspberry flavor and makes the cookies prettier. You can also top them off with some flakey finishing salt.
How to store leftovers:
Leftovers can be stored in an air tight container in a cool, dry place for about three days. Or keep them in your fridge for about one week. If desired, you can reheat your cookies in the microwave for about 10 seconds.
More cookie recipes to try:
- Banana Oatmeal Breakfast Cookies
- Chocolate Chip Tahini Cookies
- Chewy White Chocolate Gingersnap Cookies
- Healthy Monster Cookies
- Hot Cocoa Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz. white chocolate, cut in chunks
- 1/2 cup freeze-dried raspberries
- flakey salt for sprinkling
- In a medium bowl, melt the butter.
- Add the coconut sugar, egg, and vanilla. Whisk until combined.
- Add the almond flour, oats, baking soda, and salt to the bowl. Whisk again until combined.
- Fold in most of the chopped chocolate and most of the raspberries, saving some to sprinkle on top when the cookies are done baking.
- Chill the dough for 30 minutes to 1 hour.
- Preheat the oven to 350F.
- Use a cookie scooper to scoop out 2 tablespoon cookie dough balls on a baking sheet lined with parchment paper.
- Press the remaining chopped chocolate into the tops of the balls and flatten the tops of the cookie dough balls slightly.
- Bake for 10 – 12 minutes until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the pan for 15 minutes.
- With the back of a spoon or fork, crush the remaining freeze-dried raspberries. They don’t have to be too powdery, just smaller pieces.
- Sprinkle the tops of the cookies with the crushed raspberries and salt.
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 9.9g
- Sodium: 147mg
- Fat: 8.3g
- Saturated Fat: 4.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.2g
- Fiber: 0.6g
- Protein: 1.5g
- Cholesterol: 24mg