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!