These White Chocolate and Raspberry Cookies are soft and chewy with juicy raspberries. Ready in under 30 minutes, no chilling required.
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White Chocolate and Raspberry Cookies have a soft and chewy cookie base with added juicy raspberries and dreamy white chocolate chips making this the ultimate sweet treat.
They're dairy free, no eggs and completely vegan! You'll never need another raspberry and white chocolate cookie recipe.
White chocolate raspberry cookies are a dream come true. No really, once you taste them you'll be hooked. They have the same cookie base as my eggless chocolate chip cookies and my chocolate chipless cookies but they have sweet raspberries and white chocolate instead in these White Chocolate and Raspberry Cookies.
These cookies are so tender soft and melt in your mouth amazing! They are the best weekend afternoon baking project.
Why you will love this recipe
- Soft and chewy: These White Chocolate and Raspberry Cookies are going to be your absolute new favorite indulgence. They stay soft for about 3 days when kept in a sealed container on the counter, of course if they last that long. If keeping longer I would recommend the fridge just because there is fruit in these cookies.
- Raspberries: These vegan cookies are studded with sweet juicy raspberries in every bite!
- No eggs no dairy totally vegan: There are no eggs or dairy in these White Chocolate and Raspberry Cookies. We use a "vegan egg" which in this raspberry and white chocolate cookie is vegan yogurt. It keeps these vegan dairy free cookies moist and soft.
- No chilling time: There is no chilling time required for these White Chocolate and Raspberry Cookies. You literally just make the cookie dough and then you can scoop/roll them into balls and bake right away. Of course you can freeze them also so you always have some on hand, see the expert tips below!
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 to make these White Chocolate and Raspberry Cookies.
- Raspberries: I used frozen but fresh or freeze dried also work. For frozen I like to use the tiny pieces that are all broken up they work best.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional. The flour gives the structure to these vegan cookies. Be sure to read the recipe notes carefully and measure the flour correctly, it's very important to ensure you get a soft chewy cookie.
- Melted Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then 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 White Chocolate Chips: I like Enjoy Life or Pascha brand for dairy free white chocolate chips.
- Cornstarch: This helps the texture of the cookie keeping it tender, soft and chewy.
- Vegan Yogurt: This is our egg replacer, it gives the vegan cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week. I like So Delicious unsweetened coconut yogurt and SILK plain almond milk yogurt.
- Vanilla: Do not skip this.
Variations
- Blueberries: Blueberries would be a great alternative to raspberries in these White Chocolate and Raspberry Cookies, making them a white chocolate blueberry cookie.
- Dark Chocolate: You can absolutely use dark chocolate chips instead if you want. I like Enjoy Life, Hu Chocolate and Just Date chocolate brands for dairy free options.
How to make these Raspberry and White Chocolate Cookies:
Prep: Pre-heat the oven to 360°F and line a baking sheet with parchment paper, be sure to use a light baking sheet, dark ones will burn the bottom of 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, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon.
Step 3: Fold in the vegan white chocolate chips and frozen raspberries.
Step 4: Scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven on the middle shelf for 12 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 them cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 3 days on the counter or 1 week in the fridge preferably because of the fruit but can sit on the counter for a day.
Expert Tips
- Don't over mix: Do not over stir the dough once the berries get added. It will cause the raspberries to bleed and get red all over the dough.
- Keep the raspberries cold: When making the recipe, keep the raspberries in the freezer (if using frozen, but fresh or freeze dried are also fine with altered taste of course) until you are ready to gently, I repeat gently fold them into the dough mixture. Once they are folded in, scoop the balls and bake right away, keeping extra dough in the fridge while the first batch bakes. Frozen berries tend to thaw quickly and if they thaw too much they will still taste great but the red will bleed into the dough and make the whole cookie red. Do not keep the extra dough in the fridge for longer than 30 minutes though because we don't want it to solidify, then it won't spread because the butter re-hardened. If it is kept longer be sure to let warm back up before baking otherwise the cookies won't spread when baked.
- Don't over bake: Every oven is slightly different, 12 minutes exactly is what I consider perfect. You want to take them out before they start to brown, the center should just barely look done, once you pull them out, let them sit for 15 minutes to cool and finish baking. Over baking them will make them more firm and that's not what we want.
- Kitchen scale: I strongly recommend using a kitchen scale to make sure everything is precisely measured. Improper measurements are the number one reason cookies (and a lot of other recipes) often fail. Cookies are very precise and not usually forgiving when measure measurements are slightly off.
- Storing: These White Chocolate and Raspberry Cookies can be stored in a sealed container on the counter for about 3 days or in the fridge up to 1 week, because of the fresh raspberries I don't like to let them sit in the counter longer. If you'd like to freeze some cookies you can for up to 3 months. If freezing the dough, pre scoop them and line them up on a parchment paper lined baking sheet and freeze for about 1 hour until solid before storing them in a freezer bag. When you go to bake them, let them thaw fully on the counter for about 30 minutes before baking as normal. If you choose to freeze the cookies pre baked, place a piece or parchment paper between each cookie to avoid them sticking to each other.
Recipe FAQs
What makes cookies soft instead of hard?
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. Cornstarch also helps to keep cookies soft and chewy.
How long do cookies last?
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
White Chocolate and Raspberry Cookies
These White Chocolate and Raspberry Cookies are soft and chewy with juicy raspberries. Ready in under 30 minutes, no chilling required.
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Ingredients
- ½ cup vegan butter melted and cooled (113 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. (80 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
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper, be sure to use a light baking sheet, dark ones will burn the bottom of cookies.
- 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, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. Don't over mix it will turn the dough firm, just mix some white flour showing still is ok it will get mixed the rest of the way when the chocolate gets added.
- Fold in the vegan white chocolate chips and frozen raspberries.
- Scoop about 1 ounce (2 tablespoons) 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 them cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 3 days on the counter or 1 week in the fridge preferably because of the fruit but can sit on the counter for a day.
Video
Notes
Size/Do not over bake: Be sure you don't over bake these Raspberry and White Chocolate Cookies. Make sure you are using a 1.5 ounce (or about 2 tablespoons) sized cookie scoop and bake on the middle shelf, on a parchment paper lined aluminum baking sheet for 12 minutes. They might not seem done to you, but they are. You want them to be just set around the edges and still soft in the center almost looking underbaked, they will continue to bake while they cool for another 5 minutes on the baking sheet, before removing to cool.
Baking Sheet: Use a light colored baking sheet, if you only have a dark one I recommend checking on the cookies at about 10 minutes, dark pans tend to burn the bottom of the cookies more because they get hotter.
Butter: For this recipe I have used Earth Balance stick butter, VioLife block butter and Miyokos block butter (now reformulated and called Melt) and it needs to be measured then melted (not softened) and then cooled.
Yogurt: I like the So Delicious brand.
Chocolate: I like Enjoy Life and Pascha.
Raspberries: I think frozen raspberries work the best, but fresh or freeze dried does also work. When using frozen be sure to fold them in last and work quickly because they do melt fast and if they melt while handling them they will turn the whole dough red.
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off with the back of a butter knife. I also recommend using a kitchen scale if you have one this is the best option. Butter gets measured before melting it.
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing fresh: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Freezing: You can also freeze the dough by scooping them out into cookie balls and placing them on a parchment paper lined baking sheet in the freezer until frozen and then store them in a freezer zip lock bag for up to 3 months. To bake them, let them thaw out on the counter for about 30 minutes or on the stove while pre heating for 10-15 minutes (while sitting on parchment paper lined baking sheet) then bake according to directions.
Nutrition
Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 91mg | Potassium: 32mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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