Vegan White Chocolate Raspberry Cookies
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These vegan white chocolate raspberry cookies are soft, chewy and have slightly crispy edges. They’re flavoured with dairy-free white chocolate chips and freeze dried raspberry pieces and make a really tasty treat when served with a hot drink.
Another day, another cookie recipe! It’s day 8 of my 12 days of Christmas cookies and today I’m sharing this recipe for white chocolate raspberry cookies.
I know what you’re thinking… those aren’t Christmas cookies! No, not necessarily, but I think the pops of red and white make it a great recipe to share during the festive season! So here we are.
Freeze dried raspberries
I tried to make these cookies using both fresh and frozen raspberries in the dough but unfortunately it didn’t work out. They released too much water and made the dough soggy. No amount of flour was going to save those bad boys!
So instead, I just pressed small pieces onto the cookies before baking. I also used freeze dried raspberry pieces in the dough, which help to give extra flavour and colour without spoiling the dough. These are available to purchase in some UK supermarkets or online. I got mine from Sainsbury’s.
- Knead the freeze dried raspberries into the dough. If you can’t find these, feel free to omit them. You can just add extra fresh or frozen raspberry pieces on top.
- Divide the dough and roll into cookie shapes.
- Dry the raspberries as much as you can with some kitchen towel
- Chop them up into small pieces
- Gently press a few of the raspberry pieces on top of the cookies just before baking. Do not try to knead them into the ball of dough as it’ll become too wet.
More vegan cookie recipes:
- Orange cookies
- Lemon drizzle cookies
- Strawberry cookies
- Double chocolate chip cookies
- Subway copycat cookies
- Chai spiced cookies
How to make vegan white chocolate raspberry cookies
Preheat your oven to 200°C/400°F and line a large tray or two with baking paper. If you’re using a fan or convection oven, set the temperature to 180°C/350°F instead.
Mix 1 tablespoon of ground flax seeds with 1 tablespoon of cold water and set aside for a few minutes. It will become thick and gloopy and this will act as your egg replacement.
In a large bowl, mix together 200g of vegan margarine, 150g of caster sugar and 100g of soft brown sugar. Once smooth, stir in 1 teaspoon of vanilla extract and the flax ‘egg’ from earlier.
Next, add 320g of self-raising four. Mix it into the wet mixture with a spatula or wooden spoon until it starts to stick together. Then just use your hands to press it into a ball of dough.
If the dough is too wet you can add a little more flour. And if it’s too dry or crumbly, just add a small splash of plant-based milk to help it come together.
Add 100g of dairy-free white chocolate chips and 4 tablespoons of freeze dried raspberries to the bowl. Gently knead them into the ball of dough.
Divide the cookie dough into 12 equal-sized pieces. Roll each piece into a ball then flatten slightly until around 1/2-inch thick. Make sure to leave a few inches of space between them as they’ll spread quite a lot while baking. I usually bake 5-6 per tray.
Chop up a handful of fresh or frozen raspberries and press the pieces into the cookie dough.
Bake the cookies for 12 minutes and leave them to cool completely before removing them from the tray.
- Do not knead the fresh/frozen raspberries into the dough as the moisture will make it soggy.
- Use vegan margarine- the soft, spreadable kind. I use Vitalite. The blocky type that looks like traditional butter is not recommended because it contains less water and prevents the cookies from spreading as much as they should.
- If the dough is too wet/greasy, add a little extra flour. If it’s too dry or crumbly, add a small splash of plant-based milk to help it come together.
- The cookies will seem under-baked when you take them out of the oven. They’ll be quite soft in the middle at first but will firm up nicely as they start to cool down.
My favourite white chocolate chips to use for baking are Moo-Free white cocoa baking drops. They’re available to purchase in the free-from section in Tesco stores or you can purchase them online directly from Moo-Free.
Sometimes I’ll use a chopped up white chocolate bar instead, if I want a chunkier texture. My favourites to bake with are The Free From Kitchen Co. and Tesco free from.
I purchased mine from the baking section in Sainsbury’s and I have seen them in Morrison’s in the past. They are also available to buy from Waitrose. If you can’t get to a supermarket, you can purchase them online from a few places including Lakeland and Hobbycraft.
Keep them in an airtight container and store them at room temperature. They’ll last for up to 5 days this way.
You sure can. Just pop them into an airtight container and freeze for up to 2 months. When you want to defrost them, let them sit at room temperature for an hour or two. Do not refreeze.
The dough can also be frozen if you want to prepare it in advance. Just make sure to bring it back to room temperature before baking.
That’s all for now. I hope you enjoy these dairy-free white chocolate and raspberry cookies. If you make them at home, please let me know how you get on by leaving a comment and/or rating below. Happy baking! xo
Vegan White Chocolate Raspberry Cookies
Eggless, dairy-free cookies with white chocolate and raspberry pieces throughout.
- 1 Tablespoon Ground flax seeds
- 200 g Vegan margarine (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour (2+½ cups)
- 100 g Dairy-free white chocolate chips (¾ cup)
- 3 g Freeze-dried raspberry pieces (4 tablespoons) optional
- Handful of fresh or frozen raspberries
Preheat your oven to 200°C/400°F (180°C/350°F if you're using a fan or convection oven).
Line a large tray or 2 with baking paper. These cookies spread quite a lot so I usually bake 5-6 per tray.
Mix the ground flax seeds with 1 tablespoon of cold water and set it aside to thicken.
In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla extract. Stir in the flax seed mixture.
Add all of the flour into the bowl. Mix it in until it starts to come together then use your hands to press it into a ball of dough.
Gently knead in the chocolate chips and freeze dried raspberry pieces.
Divide the dough into 12 pieces and roll each piece into a ball. Flatten each one slightly, to around ½-inch thick. Make sure to leave an inch or 2 of space between them on the tray to allow for spreading.
Chop the raspberries into small pieces then gently press them into the cookies, along with some extra chocolate chips if desired.
Bake for 12 minutes. Leave to cool completely before removing them from the tray.
- Store in an airtight container at room temperature for up to 5 days.
- Do not add the fresh/frozen raspberries to the dough as it will become too wet.