These White Chocolate and Raspberry Cookies are the best cookies ever. Super soft studded with sweet raspberries and white chocolate chips. Best of all, no eggs, dairy free totally vegan and no one would ever know. These will absolutely be your new favorite cookie with raspberries and white chocolate chips.
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Why you will love this recipe
- No Eggs: No matter what your eating preferences are, these vegan cookies are made without eggs or dairy and are super sweet and indulgent. The soft yet chewy texture, sweet flavor, and softness are perfect and you’d never know dairy free yogurt is used in place of the egg.
- Moist and Soft: These easy Raspberry and White Chocolate Cookies are instantly bursting with flavor, the frozen raspberries and vegan white chocolate chips give you a tender, full of sweetness super soft cookie, making it unbelievably hard to eat just one!
- Easy Recipe: Definitely the easiest and the best tasting vegan raspberry white chocolate cookies recipe to make. It’s easy to follow this recipe and only needs 1 bowl (if you use a scale instead of measuring cups) and about 1 hour.
- Perfect Dessert: These are the best Raspberry and White Chocolate Cookies, great for anytime of the day really but especially great for dessert. Just grab 1 or 2 cookies and a glass of non dairy milk or might I say some vegan vanilla ice cream and enjoy a tasty treat bursting with flavor.
More vegan cookies you will love:
- Eggless Double Chocolate Chip Cookies (like these but more chocolate).
- Eggless Chocolate Chip Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch:This helps the texture of the cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
- Frozen Raspberries: Frozen raspberries give this cookie the best flavor.
Variations
- Other Berries: Yes, absolutely feel free to swap out the raspberries to add a different flavor to this white chocolate raspberry cookie recipe, possibly strawberries, blackberries or blueberries, if it’s your favorite berry these vegan cookies will taste great. Note the size of the berries, blackberries and strawberries will need to be chopped up before adding them.
- Choose Your Chocolate: Vegan white chocolate chips are in this easy eggless cookies recipe, but if you like regular chocolate chips, dark chocolate chips, chocolate chip chunks or mini chips feel free to change it, just be sure you’re grabbing vegan chips.
How to make these Raspberry and White Chocolate Cookies:
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the flour, cocoa powder, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. (If your cocoa powder is clumpy be sure to sift it together with the flour, if it's nice and smooth you can skip the sift and just mix really well).
Step 3: Fold in the vegan white chocolate chips and frozen raspberries. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 16 minutes.
Step 5: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week in the fridge preferably because of the fruit but can sit on the counter for a day.
Expert Tips
- Recipe Doubled: Extremely easy to double this Raspberry and White Chocolate Cookies recipe. These cookies are gone very quickly, doubling the recipe gives you extra cookies for everyone to enjoy.
- Storing: Counter, fridge or freezer works perfectly for these eggless vegan cookies, on the counter place in a sealed container for up to 2 days, fridge for 4 days or freezer about 3 months in an airtight container. You can also roll the dough balls, lay them out on a parchment paper lined baking sheet and freeze them for about 1 hour until firm then store them in a freezer bag for about 3 months to always have fresh cookies on hand to bake up. Be sure to label the bag with the baking temperature and time.
- Stirring and Folding the Cookies: As you mix these tasty cookies together make sure the dough is fully mixed up before adding the frozen raspberries and white chocolate chips. Gently fold the raspberries into the dough so they don’t get completely squished or bleed their color hue all over the center of the cookies.
- Cool the Cookies: Let these vegan cookies cool completely on the baking sheet, it will help the cookies set and finish cooking.
Recipe FAQs
It’s considered better to chill the cookies before you bake them, it firms up the butter which creates less spreading while baking. But I’d follow the instructions from the recipe you picked. Chilling the cookie dough helps give you a good shape to your cookies and also to gives you a chewier and thicker cookie.
Some methods to help make your cookies softer are, under-bake slightly or use a little less flour or add just a tiny amount of more moisture to the cookies to soften the cookies a little.
I’d go by what the recipe tells you, this Raspberry and White Chocolate Cookies recipe is preferably stored in the fridge because of the fruit for about 4 days but it can be left on the counter for 2 days or so, in sealed container or up to 3 months in an airtight freezer container.
More Vegan Cookie Recipes
Raspberry and White Chocolate Cookies
Ingredients
- ¾ cup vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (165 grams)
- ⅓ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 2 ¼ cups unbleached all purpose flour (281 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup frozen raspberries
- ½ cup vegan white chocolate chips (I like Enjoy life brand)
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, cocoa powder, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. (If your cocoa powder is clumpy be sure to sift it together with the flour, if it's nice and smooth you can skip the sift and just mix really well).
- Fold in the vegan white chocolate chips and frozen raspberries. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 16 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week in the fridge preferably because of the fruit but can sit on the counter for a day.
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