Dairy-Free Raspberry White Chocolate Chip Cookies
Soft, chewy, and the perfect balance of sweet meets tart, these dairy-free raspberry white chocolate chip cookies are the perfect spring time treat! This easy to make recipe is bursting with flavor thanks to the fresh raspberries.
Spring has started teasing me here in middle Georgia and all I want to do is be outside. I want to plant vegetables and flowers and I don’t really want to do much else. (Okay, I also want to eat lots of cookies and read some books…)
I know what you are probably thinking, you could write this post from a laptop outside but I don’t know about you, I just haven’t found the right glasses/lighting to keep my eyes from straining too much between the screen light and the sunlight.
So until I can rectify the lighting issues with the sun and my eyes I am stuck tip, tap, typing away in the “office/gym/guest room/greenhouse” while my children nap.
With the coming of spring comes all of the fresh produce just waiting to be enjoyed! These raspberry white chocolate chip cookies balance the tart flavor of fresh picked raspberries with the sometimes overly sweet flavor of white chocolate chips.
Why We Love these Cookies
A small step away from your classic chocolate chip cookie, these raspberry white chocolate chip cookies hit the mark for so many reasons.
- Sweet and tart. The sweet dairy-free white chocolate chips balance out the tart flavor of the fresh raspberries.
- Soft and chewy. Like a simple chocolate chip cookie, these are soft with just the right amount of chew.
- Simple to make. This easy white chocolate chip cookie recipe follows the same classic steps for making a dairy-free chocolate chip cookie.
Dairy-Free Changes to Raspberry White Chocolate Chip Cookies
With two important dairy-free swaps, you can easily enjoy these raspberry white chocolate chip cookies without any of the dairy.
- Plant Based Butter– The base of these chocolate chip cookies comes together with a stick of vegan butter.
- Dairy-Free White Chocolate Chips– I cannot stress this enough, good dairy-free white chocolate chips are not easy to come by and the few I have tried vary widely in their results. I highly recommend using King David’s White Chocolate Flavored Chips, they are the closest I have found to traditional white chocolate chips in flavor, baking, and melting.
How to Make White Chocolate Chip Cookies with Fresh Raspberries
Ingredients You’ll Need
- Plant Based Butter- Use your favorite vegan butter softened to room temperature.
- Brown Sugar– Used to sweeten the cookie dough.
- Vanilla– To add a boost of flavor.
- Egg– Allow to come to room temperature.
- Dry ingredients– A mixture of all purpose flour, salt, and baking soda.
- White Chocolate Chips– Dairy-Free or vegan white chocolate chips work perfectly. I used King David’s White Chocolate Flavored Chips.
- Fresh Raspberries– Washed and dried for a sweet yet tart flavor.
Step-by-Step Directions for Raspberry White Chocolate Chip Cookies
- Prepare for baking: Preheat the oven to 350°F and line a rimmed baking sheet with a non-stick mat or parchment paper.
- Cream butter and sugar: In the base of a stand mixer, cream together plant based butter and brown sugar.
- Add remaining wet ingredients: Once light and fluffy, add egg and vanilla and mix to combine.
- Mix dry ingredients: In a small bowl mix together flour, baking powder, and salt and set aside.
- Add dry to wet: With the mixer on low, spoon the flour mixture into the creamed butter mixture until just combined.
- Fold in white chocolate: Remove the bowl from the mixer and fold in the white chocolate chips.
- Add raspberries: Once the white chocolate chips are evenly mixed in carefully fold in the fresh raspberries.
- Chill: Cover the dough and chill at least 30 minutes.
- Scoop: Using a 1.5 Tablespoon Cookie Scoop, scoop out the dough and place on the prepared baking sheet.
- Bake 14-16 minutes until the edges are light brown and the centers are soft, but set.
- Cool: Remove from the oven and leave on the baking sheet about 1-2 minutes before transferring to a cooling rack.
Helpful Kitchen Tools
When you are ready to make these delicious, sweet yet tart white chocolate chip cookies, here are a few kitchen tools you might find helpful.
- Stand Mixer– Used to make the base of the cookie dough.
- Cookie Scoop– Evenly scoops the cookie dough balls in to the same sized drops.
- Rimmed Baking Sheet– Used for evenly baking the cookies.
Serving Raspberry White Chocolate Chip Cookies
There is no wrong way to dish out these white chocolate chip cookies with fresh raspberries. Here are some of my favorite ways to enjoy them:
- With a cold glass of oat milk, or your favorite non-dairy milk.
- Sandwiched with vegan vanilla ice cream.
- Served with a hot latte.
Storing, Freezing, and Reheating Tips
These raspberry white chocolate chip cookies are the perfect make ahead treat! You can easily whip up a batch or store some dough for future baking.
- Storing– Baked raspberry white chocolate chip cookies can be stored in an air-tight container at room temperature for up to 3 days.
- Freezing– Scoop the cookie dough and place on a parchment paper lined baking sheet. Freeze 1 hour and then transfer to a freezer safe container and store up to 3 months.
- Baking from Frozen– Place the frozen cookie dough on a parchment paper lined baking sheet and bake at 350°F for about 16 minutes or until the middle is set.
Chocolate Chip Cookies to Bake Next
If you have a hankering for more chocolate chip cookies, I’ve got you covered! Here are some delicious ones to make next time!!
If you tried this raspberry white chocolate chip cookie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Raspberry White Chocolate Chip Cookies
Soft, chewy, and deliciously dairy-free, these raspberry white chocolate chip cookies make the perfect spring time cookie.
Ingredients
- ½ cup Plant Based Butter room temperature
- ¾ cup Brown Sugar
- 1 teaspoon Vanilla
- 1 large Egg room temperature
- 1 ½ cups Flour all-purpose
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 cup White Chocolate Chips dairy-free
- ¾ cup Fresh Raspberries
Instructions
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Preheat the oven to 350°F and line a rimmed baking sheet with a non-stick mat or parchment paper.
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In the base of a stand mixer, cream together ½ cup plant based butter and ¾ cup brown sugar.
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Once light and fluffy, add 1 egg and 1 teaspoon vanilla and mix to combine.
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In a small bowl mix together 1 ½ cup flour, ½ teaspoon baking powder, and ½ teaspoon salt and set aside.
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With the mixer on low, spoon the flour mixture into the creamed butter mixture until just combined.
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Remove the bowl from the mixer and fold in 1 cup white chocolate chips until evenly mixed.
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Next add ¾ cup of fresh raspberry and fold gently to combine. Cover and chill for 30 minutes.
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Using a 1.5 Tablespoon Cookie Scoop, scoop out the dough and place on the prepared baking sheet.
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Bake 14-16 minutes until the edges are light brown and the centers are soft, but set.
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Remove from the oven and leave on the baking sheet about 1-2 minutes before transferring to a cooling rack.
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