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!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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White Chocolate and Raspberry Cookies
Make these highly addictive vegan white chocolate and raspberry cookies, ready in just 20 minutes. Chewy cookies filled with jammy raspberries and chunks of rich white chocolate. You'll win anyone over with these cookies, I promise!
Ingredients
- ½ cup / 115g vegan butter
- 1½ cup / 200g light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 1⅔ cup / 200g plain flour
- 1 teaspoon vanilla bean paste
- 150g vegan white chocolate
- 100g fresh raspberries, washed
Instructions
- 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!
Notes
I use iChoc white vanilla chocolate.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 89mgCarbohydrates: 28gFiber: 1gSugar: 18gProtein: 2g
Made these last night and they are so good! Didn't have arrowroot or vanilla bean paste, so I used tapioca flour instead, used 1 tsp of vanilla extract and only 2 tsp of water, and just mixed all three together before adding it to the butter and sugar and they came out great! The dough looked very dry until after I added the raspberries and then it looked wetter than I expected it would look based on the directions, but they baked just fine. The only thing is that they didn't come out as flat as in the pictures.
Hi Erik, so glad they turned out well with those subs, bet they were delicious! I must make a batch soon! Tamsin xo
Help! They have melted away and gone as flat as a pancake. Any idea as to what has happened??
Hi Catherine, did you follow the recipe exactly and not sub anything? Tamsin x
They look delicious
I’m going to use tapioca starch in lieu of Arrow root. I’ll keep you in the loop.
Hi Flo, that should work fine! Hope they are delicious, Tamsin xo
Hi Tamsin! I'm super excited to make these! I am wondering what butter you used? I've gotten different results with other cookies using Earth Balance or Miyokos, so I'm wondering what works for you when making these.
Hi Rachel, I'm based in the UK so I haven't used either of those but the one I use is a spreadable butter rather than a block. After googling, it looks like Earth Balance is spreadable so I would go with that. I hope that helps, Tamsin xo
Can you use oats instead? Or oat flour?
HI Krystle, not tried this with any other type of flour so can't say how it would turn out. If you are trying to make them gf I would go for an all purpose gf flour xo
Hi, can you use vanilla extract instead of vanilla bean paste?
Hi Krystle, yes definitely xo
I made these and the dough was really dry and crumbly, not like usual cookie dough. Is it supposed to be like this?
Hi Evie, the dough shouldn't be crumbly once its mixed together. It will look it before the butter is mixed with the flour but should form a soft firm ball afterwards. How did they turn out? Did you use any different ingredients? Tamsin xo
@Tamsin, I used the same ingredients but they didn’t bake properly because of the texture. I’ll defo give these another go though, might just be my terrible baking skills haha.
Hi Evie - that is strange. Use your hands to bring the mixture together until it forms a dough, it is easier than using a spoon. It will then be easy to divide it up into balls. If anything the dough should be soft and not dry. And just double check the measurements 🙂 hope it works next time! xo
Do you have to use arrowroot? Is there something I could use instead?
Hi Carly, you can use cornflour instead, hope that helps xo
Is the arrowroot powder necessary? Or can you make them without? What is the purpose of the arrowroot?
Thanks
Hi Katie, the arrowroot helps to bind the cookies and give them a chewier texture. I have baked these without and they spread a lot more so I would recommend adding it (or cornstarch) Tamsin xo
They look SO good. Curious though if fresh rasberries causes there to be too much liquid.
Hi Carly, thanks for your comment. I've made these quite a few times and they work fine with fresh raspberries! Just make sure they aren't too mushy and you don't use frozen raspberries 🙂 xo