Super quick and easy Vegan White Chocolate Raspberry Cookies with chunks of dairy-free white chocolate and fresh raspberries. They’re gooey, chewy, and utterly delicious! Vegan, egg-free, dairy-free, only 8 ingredients!
Vegan white chocolate raspberry cookies
I am slightly obsessed with raspberries at the moment. The juicy texture paired with the tart flavour is so delicious, especially in the summer! They’re just super refreshing. Saying that, my all time favourite summer treat is raspberry ripple ice-cream! These cookies have a hint of ‘raspberry ripple’.
The cookies sooo damn good, and the best part is how easy they are to make! They can be made in one bowl, and the cookie dough is whipped up in minutes!! The cookie dough is thick and chewy, when baked turns into the BEST EVER bakery style cookies you’ll ever imagine with melty white chocolate and tangy raspberry. Rich, flavourful and the DELICIOUS! Keep reading to learn how they’re made!
Why you’ll love these white chocolate raspberry cookies:
- The cookies use real, fresh raspberries for bursts of fresh, tart raspberry flavour. Alternatively, they can be made with frozen raspberries or freeze dried raspberries.
- This recipe is fully vegan and free-from any animals derived ingredients! We love a cruelty-free cookie!
- This is a one bowl recipe, meaning less washing up – heck yeah!
- Dairy-free white chocolate adds puddles of melty sweet goodness in each cookie which pairs so well with the raspberry flavour.
- You only need 8 simple ingredients to make these unbelievably vegan cookies. Honestly.. no one will be able to tell they’re vegan, trust me!
- There is absolutely no chill time required for these cookies so they’ll be ready in 20 minutes or less! The only chill time is after they’ve baked… and even then, they cool down fast!
Ingredients you’ll need
You only need a few ingredients to make the BEST EVER Vegan white chocolate raspberry cookies, which are crisp on the outside and chewy on the inside with tangy raspberries and melty white chocolate. Honestly this flavour combination is one of my all time favourites, you’ll love them! Find the full method and ingredients list on the recipe card at he bottom of the page.
- Dairy-free butter : Make sure to use dairy-free block butter, as margarine will be too soft and will make the cookies spread too much when baked.
- Vanilla : Use vanilla extract or seeds from a vanilla pod for added flavour.
- Plain flour : Make sure to use plain / all purpose flour, not self raising.
- Baking soda : Helps with the chewy texture.
- Dairy-free milk : You can use any dairy-free milk for this recipe for example – soya, almond, oat or cashew.
- Sugar : Be sure to use a fine white caster sugar. Don’t use granulated or the cookies will be gritty. Light brown or dark sugar will be too rich and can caramelise the cookie.
- Dairy-free white chocolate: Use your favourite vegan friendly white chocolate.
- Raspberries: Fresh is best, but you can also use frozen or freeze dried. If using freeze dried, the raspberries can be added into the batter when you add in the white chocolate chips / chunks.
White chocolate raspberry cookie FAQ
Why did my cookies turn green / grey?
- After we add raspberries to cookie dough, there is a chemical reaction of the baking soda and raspberry juice which turns the colour of the dough from a pretty pink colour to a grey / green tone. In order to prevent this, mix the cookie dough with the white chocolate then before baking, press some raspberries into the dough. This will prevent any chemical reaction!
Can this recipe be made gluten-free?
- Unfortunately this recipe can’t be made gluten-free. They have been recipe developed using wheat / gluten based flour. Make sure to check out my popular Gluten-free Vegan Chocolate Chip Cookies though!
How to store the cookies?
- Make sure the cookies are stored in an air tight / sealed container either in the fridge or at room temperature. If stored in the fridge, allow them to come to room temperature before serving. Best eaten within 2-3 days of making.
Why did my cookies spread too much?
- The cookies may spread too much if you use soft margarine. It’s always best to use a dairy-free vegan block butter for these bakery style cookies. My favourite is Naturli Vegan Block or Flora Plant Butter. Another tip to minimise spreading is to chill the cookie dough balls for approximately 20 minutes before baking.
What dairy-free white chocolate to use?
- Make sure to use a dairy-free white chocolate. My favourites are supermarket own branded free-from white chocolate, or iChoc Vanilla. Always make sure to check your ingredients are vegan / dairy-free before use.
Can I make these cookies using other berries?
- You sure can. These cookies are delicious with fresh blackberries or blueberries! Experiment with your favourite berries and let me know what you think to them in the comments.
White chocolate raspberry cookies tips and tricks:
Make sure to properly weigh out the ingredients:
- I always recommended you use a set of kitchen scales to precisely weigh you ingredients. Using gram measurements makes for a precise bake each time, unlike using cup measurements.
Use an ice-cream scoop for perfect cookies:
- In order to get perfectly symmetrical cookies, use an ice-cream scoop to scoop the dough into balls and place on the baking tray. I like to weigh out the dough to make sure it’s approximately 40g per ball of dough.
Use a cookie cutter to get round cookies:
- There is a super simple trick to get perfectly round cookies each and every time. Once the cookies have baked, remove them from the oven, place a round cookie cutter (slightly larger then the cookie) and scoot them around, they will form a perfect circle shape – watch my video tutorial here for example.
Storing the cookies
- Make sure to store the cookies in an air tight / sealed container. They can be left at room temperature for 1-2, but will soften or can be stored in the fridge for up to 2-3 days. The moisture from the raspberry will make the cookies soggy if left too long.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan White Chocolate Raspberry Cookies
- Total Time: 20 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Chewy vegan white chocolate and raspberry cookies filled with dairy-free white chocolate and fresh raspberries.
Ingredients
Ingredients for the cookies
- 110g of dairy-free block butter
- 190g of caster sugar
- 1 teaspoon of vanilla extract
- 170g of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of dairy-free milk
- 100g of dairy-free white chocolate
- 50g of fresh raspberries – you can also use frozen or freeze dried
Instructions
Method
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla extract. Whip again until combined.
- Sift in the flour and bicarbonate of soda. Mix until just combined. Add a splash of dairy-free milk if needed.
- Fold in the white chocolate chunks / chips.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop. If it’s easier, you can weigh out the dough using some kitchen scales.
- Place the cookies on the lined tray (leave the dough in balls, press the tops down ever so slightly, leaving room in between as they will spread when baking. Press some raspberries into the cookie dough.
- Bake in the middle of the oven for 10-12 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray, then tuck in and enjoy.
Notes
To store: Store in an air tight / sealed container. They can be left at room temperature for 1-2, but will soften or can be stored in the fridge for up to 2-3 days. The moisture from the raspberry will make the cookies soggy if left too long.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
As soon as I saw this recipe I knew I had to make it. Going to gather the ingredients tonight ready for this weekend, thank you so much Holly =)
Very yummy & easy too! they spread out lots when cooking so could even be split between three trays to leave enough room if you can 🙂 and possibly would have been easier to press in frozen raspberries but fresh taste lovely
Really tasty cookies. Love the fruit and chocolate combination.
These are the best vegan cookies I’ve ever made. I’ve adapted the recipe with different flavourings and they’ve worked well too!
Author
Hello Lily, oh wow! This is such lovely feedback! I’m so happy you enjoyed!!! xxx