Sweet and chewy vegan raspberry white chocolate and raspberry cookies. It’s one one of the best cookie flavours!
It’s raspberry season in the UK and they taste so delicious at the moment. And to me, one of the best flavours to pair with them is white chocolate.
So obviously I took my original cookie recipe and turned them into white chocolate and raspberry cookies. And OMG they taste so good. I actually thought about making these as I was going to sleep last night, it’s when a lot of my creative juices flow apparently.
So yeah, if you want to make the most out of raspberries at the moment turn them into these cookies and share them with everyone you love because they will love you for it.
They are sweet and gooey and jammy and addictive and I’ve already eaten four and its only lunch time.
Oh, and they only take 20 minutes from start to finish and your house will smell amazing. Winning.
These cookies would also be such a cute present for your partner/mum. They look so pretty and pink and romantic.
Is it normal to fall in love with a cookie? Because I definitely did, and if someone brought me a box of these cookies I would fall in love with them too.
Vegan white chocolate has come a long way in the last couple of years and my favourite is still iChoc which you can find in most health food shops in the UK and also on Amazon.
Supermarkets are also doing some great dairy free alternatives and if you’re looking for a more budget friendly option pick up this one from Sainsburys. I’ve used it in my cookies many times and it is still delicious.
Some other vegan cookie recipes you might like:
- Double chocolate chip cookies
- Chocolate salted caramel cookies
- Peanut butter cookies
- Spiced chocolate chip cookies
I know a lot of you made my double chocolate cookies and these are the perfect fruity summery version.
I mean, if they have fruit in they are automatically healthy right? Well, that’s what I tell myself when I eat four in a row anyway.
As always if you make vegan white chocolate and raspberry cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- ½ cup / 115g vegan butter
- 1½ cup / 200g light brown sugar
- 1 tsp baking powder
- 1 tbsp arrowroot powder
- 1 tbsp water
- 1⅔ cup / 200g plain flour
- 1 tsp vanilla bean paste
- 150g vegan white chocolate
- 100g fresh raspberries, washed
- Preheat the oven to 180C/350F.
- Cream the sugar and butter with an electric whisk until it is creamy and soft.
- Mix the arrowroot and water in a cup and then add with the vanilla bean paste and stir.
- Sift the baking powder and flour into the bowl, and fold.
- If you are using chocolate bars, cut into smallish chunks and add. Stir with a wooden spoon so they are evenly distributed.
- Chop the raspberries up and add the mixture and gently fold in.
- Line two large baking trays with baking paper.
- Divide the mixture in half, and then half again so that you have 4 equal parts. Then divide each part into 4 golf sized balls. You should make 16 in total.
- The mixture will be quite wet from the raspberries so just be gentle.
- Place them onto the baking paper making sure to leave enough room for each to spread. Gently push them down.
- Place in the oven for 12-14 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will harden when cooling and give that perfect gooey texture.
- For best results, eat when warm! They will last for a couple of days in an airtight container, although I am pretty certain they won't last that long!
I use iChoc white vanilla chocolate.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 89mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 2g