Description
Chewy vegan white chocolate and raspberry cookies filled with dairy-free white chocolate and fresh raspberries.
Ingredients
Units
Scale
Ingredients for the cookies
- 110g of dairy-free block butter
- 190g of caster sugar
- 1 teaspoon of vanilla extract
- 170g of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of dairy-free milk
- 100g of dairy-free white chocolate
- 50g of fresh raspberries – you can also use frozen or freeze dried
Instructions
Method
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla extract. Whip again until combined.
- Sift in the flour and bicarbonate of soda. Mix until just combined. Add a splash of dairy-free milk if needed.
- Fold in the white chocolate chunks / chips.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop. If it’s easier, you can weigh out the dough using some kitchen scales.
- Place the cookies on the lined tray (leave the dough in balls, press the tops down ever so slightly, leaving room in between as they will spread when baking. Press some raspberries into the cookie dough.
- Bake in the middle of the oven for 10-12 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray, then tuck in and enjoy.
Notes
To store: Store in an air tight / sealed container. They can be left at room temperature for 1-2, but will soften or can be stored in the fridge for up to 2-3 days. The moisture from the raspberry will make the cookies soggy if left too long.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American