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.