Eggless, dairy-free cookies with white chocolate and raspberry pieces throughout.
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.