White Chocolate Raspberries Cookies
Sweet, Fresh, and Fluffy Cookies
I’ve been obsessed with the white chocolate raspberry combination. It’s so fresh and delicious. These cookies have the perfect soft texture.
When it comes to spring and summertime, I love to bake using fruit, especially berries. Berries are perfect in the summertime! They are in season, so they are extra sweet and delicious.
If you prefer a doughy, softer cookie, you have to try this recipe. They are super soft like a pillow. The combination of almond flour and all-purpose flour creates the perfect texture.
These cookies will last in the refrigerator for about 5 days. If you want them to last longer, store them in the freezer and just allow to thaw for about 10 minutes before eating. You could also warm them up in the microwave.
Coconut oil: make sure your coconut oil is MELTED. You can buy it already melted or melt your own. If you prefer using butter, that also should work,
Sugar: you can use any granulated sugar of your preference. Make sure it is GRANULATED. Using maple syrup or agave will NOT work.
Almond milk: you can use any nondairy milk of your choosing.
White chocolate: finding vegan white chocolate chips can be challenging. I found mine on Amazon. You could also use a white chocolate bar and chop it up.
Raspberry jelly: you can use any raspberry jelly of your choosing. You can also use fresh raspberries if you prefer that. You would just fold them into the dough with the white chocolate chips.
I specifically chose to use a mix of almond flour and all-purpose flour. It creates the texture I was aiming for in these cookies. I wouldn’t recommend substituting any other flours.
Ingredients:
Coconut oil
Sugar
Applesauce
Almond milk
Baking powder
Almond flour
All-purpose flour
White chocolate
Raspberry jelly
Recipe:
Makes about 7-8 larger cookies
2 tablespoons melted coconut oil
¼ cup sugar
1/3 cup applesauce
2 tablespoons almond milk
1 teaspoon baking powder
2/3 cup almond flour
1 cup all-purpose flour
½ cup white chocolate chips
4-6 tablespoons raspberry jelly
Directions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a cookie sheet with parchment paper or cooking spray.
3. In a small bowl melt your coconut oil.
4. Once melted, transfer to a larger bowl.
5. Add in the sugar, applesauce, and almond milk.
6. Stir until combined.
7. Add in the baking powder, almond flour, and all-purpose flour.
8. Stir to combine.
9. Fold in the white chocolate chips.
10. Using a cookie scoop or tablespoon measuring spoon, scoop out the dough.
11. Repeat until all the dough is scooped out.
12. Roll into balls and press flat.
13. Add 1-2 teaspoons of jelly to each cookie.
14. Use a toothpick to spread it around.
15. Bake for 12 minutes.
Allow to cool before eating. Store in an airtight container in the refrigerator. If you try this recipe, please let me know your thoughts, I’d love to hear! You can leave a comment on this post, DM me on Instagram, or email me.
