Raspberry White Chocolate Chip Cookies
Soft, chewy, and deliciously dairy-free, these raspberry white chocolate chip cookies make the perfect spring time cookie.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 56 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 350°F and line a rimmed baking sheet with a non-stick mat or parchment paper.
- In the base of a stand mixer, cream together ½ cup plant based butter and ¾ cup brown sugar.
- Once light and fluffy, add 1 egg and 1 teaspoon vanilla and mix to combine.
- In a small bowl mix together 1 ½ cup flour, ½ teaspoon baking powder, and ½ teaspoon salt and set aside.
- With the mixer on low, spoon the flour mixture into the creamed butter mixture until just combined.
- Remove the bowl from the mixer and fold in 1 cup white chocolate chips until evenly mixed.
- Next add ¾ cup of fresh raspberry and fold gently to combine. Cover and chill for 30 minutes.
- 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.
- Remove from the oven and leave on the baking sheet about 1-2 minutes before transferring to a cooling rack.