Deliciously crisp on the outside, gooey on the inside vegan white chocolate raspberry cookies with a white chocolate chunk loaded cookie, raspberry jam core, coated in dairy-free white chocolate finished with freeze dried raspberries. Vegan, easy to make, and perfect for Summer!
Vegan White Chocolate Raspberry Cookies
These Vegan White Chocolate Raspberry Cookies are the perfect combination of fruity, chewy, and indulgent. Soft, buttery cookies, loaded with dairy-free white chocolate chunks and tangy freeze-dried raspberries, filled with a raspberry jam centre that melts in every bite. Each cookie is coated in silky smooth dairy-free white chocolate shell and finished with a sprinkle of crushed freeze-dried raspberries for a beautiful pop of colour and flavour. They’re the ultimate treat for raspberry lovers and proof that vegan baking can be every bit as decadent as the classic version. Plus, they are incredibly easy to make!
Looking for more cookie recipes? Check out my: Vegan Biscoff Stuffed Cookies, Vegan Twix Cookies, Vegan Banoffee Pie Cookies, and Viral Vegan Dubai Chocolate Pistachio Cookies.
Why you’ll love this recipe
- Soft, bakery-style texture – Thick and chewy cookies with crisp edges and irresistibly soft, chewy centres.
- Packed with flavour – Each bite is loaded with creamy dairy-free white chocolate chunks and tangy freeze-dried raspberries!
- Surprise jam centre A gooey raspberry jam center adds a burst of fruity sweetness to the middle of each cookie.
- Chocolate shell – Each cookie is coated in a dairy-free white chocolate shell, which is utterly.
- Beautiful – Finished with a sprinkle of freeze-dried raspberries for a vibrant pop of colour and extra raspberry flavour.
- Perfect balance of flavours – The sweet and creamy white chocolate pairs perfectly with the tart, fruity raspberries.
- 100% vegan – Made without any dairy, eggs or any animal derived ingredients!
- Super easy – Simple ingredients with a short bake time, they can be baked and ready in under half hour!
- Perfect for any occasion – Perfect cookie for gifting, sharing with friends, family, or simply whenever you’re craving an indulgent homemade sweet treat.
Layers of white chocolate raspberry cookies
These cookies can be ready to make in less than 5 minutes, baked in only 10 minutes and ready to enjoy in under half hour! They’re absolutely delicious, and irresistible to any white chocolate / raspberry lover! Find the full recipe in the recipe card at the bottom of the page.
- Cookie
The base of this recipe is my go-to easy and super simple vanilla cookie dough made with dairy-free butter making them super buttery and ‘melt in the mouth’. The flaxseed is added to act as a egg replacer, while cornstarch helps the cookies not to spread too much when baking in the oven. They’re LOADED with dairy-free white chocolate and freeze dried raspberries.
- Jam filling
The middle of the cookies is hidden raspberry jam, which is chewy, gooey and fruity. The sweetness pairs perfect with the buttery cookie and creamy white chocolate.
- White chocolate shell
The cookies have a white chocolate shell keeping the cookie inside soft and buttery. The shell is dairy-free dark chocolate which gets melted spooned on-top of the cookies (base and top).
- Sprinkles
To decorate, while the chocolate is wet so they stick, each cookie is topped with a sprinkle of freeze dried raspberries for a vibrant pop of colour and a strong raspberry flavour.
Storage
- Store the cookies (without the chocolate shell) in an airtight / sealed container at room temperature for up to 4 days. If your kitchen is particularly warm, it’s best to keep them in the fridge to prevent the dairy-free white chocolate coating from softening or melting.
- Cooking with chocolate, store in an airtight / sealed container in the fridge. Allow to come to room temperature for 10 minutes before serving. This will help soften the butter and chocolate.
- For longer storage, refrigerate the cookies in an airtight container for up to 1 week. Allow them to come to room temperature for 15–20 minutes before serving so the cookie softens and the flavours are at their best.
- Freezing These cookies freeze well (without the chocolate shell). Place them in a freezer-safe / airtight container, separating layers with grease proof paper to protect the cookies. Freeze for up to 2 months. Defrost overnight in the fridge or for 1-2 hours at room temperature before enjoying.
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 , TikTok and Facebook! 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: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Try these Vegan White Chocolate Raspberry Cookies, featuring a chewy raspberry jam core and a dairy-free white chocolate shell.
Ingredients
Ingredients for the cookie
- 20ml of room temperature water
- 2 teaspoons of ground flaxseed
- 120g of dairy-free butter
- 150g of caster sugar
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
- 240g of plain / all purpose flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of cornstarch / cornflour
- 100g of dairy-free white chocolate chunks / chips
- 50g of freeze dried raspberries
- Raspberry jam (see step 6)
Ingredients for the chocolate shell
- 200g of dairy-free white chocolate
- Freeze dried raspberries
Instructions
Method (cookies)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
- In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
- In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
- Sieve in the flour, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
- Add in the white chocolate chips / chunks and freeze dried raspberries. Mix to combine.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough ball, add in some raspberry jam, then shape the dough over the jam to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
Method (chocolate coating)
- Add the white chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Add in the freeze dried raspberries and mix until combined.
- Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
- Line a baking tray with grease proof paper. Spoon some of the chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
- Use a spoon to drizzle chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
- While the chocolate is still wet, sprinkle over some freeze dried raspberries.
- Place into the fridge until set (approximately 10-20 minutes).
- Once set, serve and enjoy!
Notes
Store these cookies in an airtight / sealed container in the fridge. Allow to come to room temperature for 5 minutes to allow the butter to soften! Best enjoyed within 2-4 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
