My Gluten Free White Chocolate and Raspberry Cookies Recipe (dairy free, low FODMAP)

Gluten free white chocolate and raspberry cookies recipe, anyone?! Nobody would EVER know they're gf AND dairy free - plus, they're soft and chewy too!

Course Dessert
Servings 16 cookies


  • 100 g caster sugar
  • 100 g light brown sugar
  • 120 g hard magarine, melted (I've always used the hard block of Stork which is dairy free - if you don't need dairy free you could use butter)
  • 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 chopped up chunks (dairy free if needed)
  • 30 g fresh raspberries
  • freeze dried raspberries (optional - find them in the baking section at Sainsbury's and Waitrose or with the maple syrup in Tesco)


  1. In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined.

  2. Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.

  3.  Add your gluten free flour, bicarbonate of soda, salt 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).

  4. Add the white chocolate chips/chunks and give them a good mix in so they are dispersed evenly.

  5. Carefully add for fresh raspberries. I chopped some of mine into 2-4 pieces as 30g isn't that many raspberries! 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!

  6. Cover your mixing bowl with clingfilm and chill in the fridge for about an hour (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).

  7. Heat your oven to 170C (fan) and prepare a couple of baking trays with good quality, non-stick baking paper.

  8. Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball - around 53g - 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.

  9. Pop into the preheated oven for 15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.

  10. Remove from the oven and leave to cool on the baking tray before moving them. Sprinkle with freeze dried raspberry pieces. Enjoy!