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.