White Chocolate Raspberry Cookies
These super soft and chewy white chocolate raspberry cookies are made with coconut oil and only take 20 minutes to whip up.
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Servings: 12
Equipment
- stand or hand mixer
- lined cookie sheet
- 3 tbsp cookie scoop or a spoon.
Ingredients
- ½ cup coconut oil softened
- ⅓ cup white sugar
- ⅓ 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
- ⅓ 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.