Gluten free white chocolate and raspberry cookies recipe, anyone? I’ll just assume that was a BIG YES even though I’m sitting on my own and heard nothing. Oh and this recipe is dairy free too!
Yep, here’s my gluten free white chocolate and raspberry cookies recipe in all its glory! You just can’t buy fresh gluten free cookies ANYWHERE it seems, so obviously, it was time to get my apron on…
And OMG I’m so happy with how these turned out.
I used my cookie recipe from my classic chocolate chip cookie recipe, but obviously with a one minor tweak – white chocolate chunks and fresh raspberries instead of chocolate chips!
Yep, FRESH raspberries. I really wanted to throw fresh raspberries into this recipe, but I was slightly skeptical because a) it’d make them a bit messier to roll into balls and b) it’d mean more moisture in the cookies and I wasn’t exactly sure how that would turn out!
So how did my gluten-free white chocolate and raspberry cookies turn out? Maybe even better than ever!
Why bake my gluten-free white chocolate and raspberry cookies recipe?
- They don’t taste gluten-free at all – you’ll need to keep the muggles away from these!
- No xanthan gum required.
- They’re made using easy-to-source, simple ingredients and easy to adapt to be dairy-free or vegan.
- They taste absolutely awesome – like bakery-style cookies or the kind you’d find the supermarket bakery.
- They’re a great way to use fresh raspberries – we’ve got loads growing in the garden at the mo!
- Once the balls are rolled, you can keep them frozen and bake whenever you like.
- Most importantly, they’re super easy to bake.
They were still crisp on the outside, chewy in the middle but wow. The flavour combo of white chocolate and raspberry is just absolutely out of this world!
Every bite is packed with that wonderful taste and texture of a bakery-style, soft cookie with white chocolate chunks and a lovely sweet raspberry finish.
I had a little brainwave to combat the fact that raspberries would add more moisture to the cookies too – I simply popped my fresh raspberries into the freezer for an hour or so.
That way, they wouldn’t immediately explode and disappear into the cookie dough. Instead, they remained in nice chunks – absolutely perfect! Here’s everything you’ll need for this recipe:
Gluten-free white chocolate and raspberry cookies recipe: Ingredients
Looking for the full recipe, including the method? Keep scrolling down until you see the recipe card ??
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten-free white chocolate and raspberry cookies recipe: Frequently asked questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten-free white chocolate and raspberry cookies recipe dairy free?
Yes, you certainly can! Firstly, instead of butter, use a dairy-free baking block, like Stork hard margarine. Or, any kind of hard dairy-free alternative to butter.
Finally, use dairy-free white chocolate chips like these ones from Sainsbury’s and that’s it! Easy peasy.
Can I make your gluten-free white chocolate and raspberry cookies recipe vegan?
Yes! Follow the advice above to make these dairy-free, then all you’re left to contend with is a single egg.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg. I’d recommend using aquafaba or an egg replacement powder.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg-replacements so let me know how you get on in the comments below this post.
Is your gluten-free white chocolate and raspberry cookies cookies recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, but of course, make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first!
Is your gluten-free white chocolate and raspberry cookies recipe low FODMAP?
If you use any type of lactose-free white chocolate chips, then yes! That’s the only change you need to make – then one cookie would be suitable for the elimination phase of the diet.
Can I make your gluten-free white chocolate and raspberry cookies in a food processor or standing mixer?
Of course you can and to be honest – a standing mixer or electric mix would probably be easier! But I always make this from start to finish by hand, just because that’s how I’ve always done it.
I’ve never actually tried to make this in a food processor either, but just make sure that the mixture is really well combined and that you scrape the sides down occasionally too. The same goes for a standing mixer.
Do I need weighing scales to bake your gluten-free white chocolate and raspberry cookies?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
For example, adding too much flour can make things dry and crumbly, whereas not adding enough sugar means it’ll lose its crisp exterior. I don’t want you to be disappointed, so please weigh your ingredients!
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
What chocolate chips should I use to bake your gluten-free white chocolate and raspberry cookies?
I’ve recently started using the Callebaut white chocolate chips (or callets) and I can tell you, though expensive, they are AMAZING.
You definitely don’t need to use them for this recipe, but I thought I’d share what I used in the photos. They’re perfect for baking and come out perfectly melty as you can probably see!
Can I make your gluten-free white chocolate and raspberry cookies without sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!
Sugar helps to achieve that nice crisp finish as well as working harmoniously with the butter and flour to achieve a specific consistency. So yeah, remove the sugar at your own risk!
Can I use other sugar apart from light brown sugar in this recipe?
Brown sugar is unrefined and contains molasses which makes these cookies taste like… well, like awesome, bakery-style cookies!
You’re welcome to substitute it for more caster sugar, but I’d always recommend using light brown sugar for these if you can.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Definitely go for a gluten free flour blend.
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s often an essential ingredient in gluten free baking. But not with cookies – it’s not required!
How long can I keep your gluten-free white chocolate and raspberry cookies for?
I’ve kept my cookies for around 4-5 days and they still taste as good as they day they were made. Obviously store them in an air-tight container too.
You can always reheat them for 30 seconds in the microwave at 900W for the ‘fresh out of the oven’ feel too.
When they lose the crispiness on the outside, they’re probably starting to get past their best.
Can I freeze your gluten-free white chocolate and raspberry cookies?
Of course! I’ve frozen them for up to a month and after allowing them to full thaw, you’d never know they were frozen. One cookie should take around 3-4 hours to thaw at room temperature.
After thawing, I’d recommend baking them in the oven for 5 minutes or so just to remove any excess moisture before enjoying them warm though.
Can I print your gluten-free white chocolate and raspberry cookies recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
How can I tell when my cookies are done?
They should look crisp on the outside, and slightly more golden at the edges. Feel free to refer to the photos as a visual aid here.
If you take them out too early and they’re not done, simply pop them back in. It won’t hurt to remove them from the oven and then place them back in a little longer!
My cookies weren’t soft – they were hard and crunchy.
Sounds like they were over-baked. So either your oven is way too hot or you’re leaving them in too long.
Remember, that we just want a slightly crisp outside, leaving them soft and chewy in the middle. We’re not aiming for hard biscuits here so don’t over-bake them!
My gluten-free white chocolate and raspberry cookies spread too much and were flat like pancakes!
You might not have allowed enough time for the dough to chill in the fridge. If the dough is warm before it goes in the oven, it’ll spread a lot quicker and result in flatter cookies!
OR… you cooked them for too long. The whole point of chilling the dough balls is so that they go into the oven cold, meaning they won’t spread as much when baked. So if you bake them too long, you’re effectively making sure they spread as much as possible.
My cookies don’t look as good as yours – I can’t see any chocolate chips!
It’s easy for your choc chips to get lost in your cookies when they bake, but it’s not the end of the world because they still taste exactly the same!
But if you want to go for that perfect finished look, do what I do: once you’ve rolled your cookie dough into balls, add a few extra choc chips into the top of each ball.
That way, when they spread, you can at least guarantee that there will be a few choc chips on top after baking.
Gluten-free white chocolate and raspberry cookies recipe: Method
Ok, so here’s a printable version of my gluten-free white chocolate and raspberry cookies recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Gluten Free White Chocolate and Raspberry Cookies Recipe (dairy free, low FODMAP)
- 100 g caster sugar
- 100 g light brown sugar
- 120 g butter dairy free alternative if necessary
- 1 large egg
- 1/2 tsp vanilla extract
- 300 g gluten free plain flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 130 g white chocolate chips or chunks dairy free alternative if necessary
- 50 g raspberries i buy fresh raspberries and then freeze them for a couple of hours to firm up
- freeze dried raspberries optional
- In a bowl, mix together both your light brown sugar and caster sugar with your melted butter. Mix until it all comes together and is fully combined.
- Add your egg and vanilla extract to the bowl and continue to mix until combined once more.
- Add your gluten free flour and bicarbonate of soda to the bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).
- Add the white chocolate chips/chunks and give them a good mix in so they are dispersed evenly.
- Carefully add your raspberries. I chopped some of mine into pieces. Try and mix them with your spatula/spoon however you might need to do it even more carefully with your hands. Ensure they are evenly dispersed. The mixture is a little messy compared to my usual cookie dough as the raspberries squash and get moist - don't worry!
- Cover your mixing bowl with clingfilm and chill in the fridge for about an hour or freezer for 40 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
- Heat your oven to 160C Fan / 180C and prepare a couple of baking trays with good quality, non-stick baking paper.
- Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball - around 58-60g - I weigh mine so they're even!) and place them on your trays. Try and get some raspberry near the top of the ball to give the cookies a better chance of having the red/pink raspberry colour.
- This is definitely a little messy - my hands always go raspberry colour! But trust me, it's worth it!
- The cookies will spread a little so leave some gaps between them - I usually cook mine in a couple of batches.
- Pop into the preheated oven for 12-15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
- Remove from the oven and leave to cool on the baking tray before moving them. Optionlly sprinkle with freeze dried raspberry pieces. Enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!