Raspberry & White Chocolate Cookies (gluten free & dairy free)
My gluten & dairy free raspberry and white chocolate cookies are soft on the inside and crisp on the outside, filled with chunks of dairy free white chocolate and freeze dried raspberries. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will these cookies last?
These cookies will last in an airtight container for up to 4 days however, are always best served on the day you make them.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Which dairy free white chocolate do you use?
I use the Sainsburys Free From White Chocolate cut into large chunks.
Which freeze dried raspberries do you use, and can you use fresh?
I use the HoneyBerry Freeze Dried Raspberries which I purchase on Amazon. I prefer to use freeze dried rather than fresh as I tend to find that using fresh raspberries can make the cookies slightly soggy.
Raspberry and white chocolate cookies
Ingredients
- 140 g dairy free butter block
- 140 g light brown sugar
- 120 g granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 270 g gluten free plain flour
- 1/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 200 g dairy free white chocolate chunks (See FAQs)
- 25 g freeze dried raspberries (See FAQs)
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the egg and continue to whisk. Add your vanilla extract and whisk again
- Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
- Add the freeze dried raspberries and dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
- Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
- Take your dough out of the fridge and roll into 12 balls. I tend to weigh mine to make sure they are all the same size.
- Spread the cookie balls out on the baking trays and press the remaining white chocolate chunks into the top of each cookie. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
- Bake for around 12 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice