White Chocolate Raspberry Cookies are super soft and chewy with raspberries, white chocolate chips, and coconut oil. Quick and easy; they only take 20 minutes to whip up.
As a kid, raspberries were my favorite fruit. Every time I went over to my grandpa’s house, I would pluck raspberries off the bush and eat as many as I could. I have tried unsuccessfully for the last three years to plant and grow raspberries in my backyard. At the end of last summer though, I noticed a raspberry bush growing. But weirdly, it appeared on the other side of the yard from where it was originally planted. Not sure how it got there, so fingers crossed that it comes back this summer!
Raspberries contain high amounts of vitamin C, fiber and also contain manganese and vitamin K. They are antioxidant-rich and have anti-inflammatory benefits. They also have a lower sugar content compared to many other fruits such as apples.
If you love raspberries check out my Peanut Butter and Jelly Bars made with raspberry jam.
The only downfall of these amazing berries is the shelf life. They generally need to be consumed within a few days of purchase.
Freeze Dried Raspberries
Freeze-drying removes the water content while preserving the nutrition, color, and taste of raspberries. The fruit is first frozen solid, the water is vacuum pumped and removed. Then it is heated to remove the ice crystals. Food retains most of its nutrition and has an amazing shelf life.
Baking with freeze-dried fruit is great because you get the flavor without all the extra moisture. Plus, you don’t have to worry if the fruit is in season. It can also be ground into a fine powder which is great for batters and frosting. Perfect for this white chocolate raspberry cookies recipe!
White Chocolate Raspberry Cookies Recipe Ingredients
Now that we have talked all about freeze-dried raspberries, let’s cover what else is needed to make this recipe. The cookies are made with coconut oil, a combination of white and coconut sugar, eggs, vanilla, whole wheat flour, cornstarch, baking soda, salt, and white chocolate chips. It features a few healthier ingredient swaps than your usual cookie recipe.
How to Make White Chocolate Raspberry Cookies
- Beat oil, sugars, eggs, and vanilla in a mixer. Beat on medium speed for 2-3 minutes until fluffy and well mixed.
- Add dry ingredients; flour, cornstarch, baking soda, and salt. Beat on low until completely mixed.
- Fold in white chocolate chips and raspberries.
- Scoop dough with a 3 tbsp cookie scoop or a spoon and place on a lined cookie sheet. Remove any excess batter around the sides and top of the scoop. After your done scooping, if needed, you can go back and roll the dough into balls with your hands. The recipe makes one dozen cookies.
- Bake 10-12 minutes until edges are set. They will look underbaked, but the edges will be set and the center soft.
February makes me think of red berries and chocolate which was the inspiration behind these raspberry cookies. I just love soft and chewy cookies and they taste similar to Subway’s Raspberry Cheesecake Cookies!
How Many Cookies does the Recipe Make?
This white chocolate raspberry cookies recipe makes 12 cookies if you use a 3 tablespoon cookie scoop. I have linked my favorite cookie scoop below.
Raspberry White Chocolate Cookie Tips
I like to reserve some of the chocolate chips to place a couple on top of each cookie after they are scooped and placed on the cookie sheet. It makes them look prettier and the white really pops.
Be sure your coconut oil is softened. This can make a big difference in how your cookies spread.
How to Store Cookies?
Store leftover cookies in an airtight container at room temperature for 4-5 days.
Can Cookies be Frozen?
Both the cookie dough and baked cookies can be frozen. Make sure to wrap cookies in plastic wrap or a Ziploc bag before freezing. They will keep in the freezer for up to 3 months. Thaw in the refrigerator and bring the dough to room temperature before baking.
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More Cookie Recipes
White Chocolate Raspberry Cookies
Equipment
- stand or hand mixer
- lined cookie sheet
- 3 tbsp cookie scoop or a spoon.
Ingredients
- ½ cup coconut oil softened
- â…“ cup white sugar
- â…“ cup coconut palm sugar or brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups white whole wheat flour or all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup white chocolate chips
- â…“ cup freeze-dried raspberries crushed
Instructions
- Preheat oven 350°F.
- Line a cookie sheet with parchment paper or a silicone mat.
- In a mixer, beat together oil, both sugars, eggs, and vanilla.Beat on medium speed for 2-3 minutes until light and fluffy and well mixed.Add in flour, cornstarch, baking soda, and salt. Beat on low until completely mixed.Fold in chocolate chips and raspberries.
- Scoop cookie dough with a 3 tbsp cookie scoop or a spoon and place on the cookie sheet.
- Bake 10-12 minutes until edges are just set and middle is soft. Let cool on cookie sheet 5 minutes before serving or transferring. Store in an airtight container for 4-5 days.
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