A quick and easy recipe for soft and chewy no bake cookies loaded with white chocolate and raspberries! Ready in 5 minutes and less than 5 ingredients, these healthy keto no bake cookies are packed with protein!
No Bake White Chocolate Raspberry Cookies
When it comes to easy desserts and snacks, I love no bake cookie recipes. They take minutes to whip up, use minimal ingredients and can be made secretly healthy.
I’ve always LOVED the white chocolate and raspberry combination and knew it had to be my next no bake cookie flavor.
No Bake White Chocolate Raspberry Cookie Ingredients
You only need FIVE ingredients to make these soft and chewy no bake white chocolate cookies with raspberries!
Coconut flour helps holds the cookies together, along with providing a soft and chewy texture. I don’t recommend substituting it, but you can technically replace it with blanched almond flour. However, you will need to double the amount, at minimum.
Smooth cashew butter provides a mild and rich flavor, without being overpowering. Be sure to use the smooth variety, otherwise, you’ll find the cookies hard to form well together.
Keto Maple Syrup
Using keto maple syrup ensures the recipe is low carb and sugar free, along with added sweetness. It also helps hold the cookies together.
Sugar Free White Chocolate
There are several options of using a sugar free white chocolate for these no bake cookies. I used this keto and sugar free white chocolate bar, simply broken up in pieces.
Using a handful of dried raspberries is FINE for a ketogenic and low carb diet. The trace carbs overall are minimal.
How to make No Bake White Chocolate Raspberry Cookies
Step 1- Line a large plate with parchment paper.
Step 2- In a large mixing bowl, add your coconut flour and set aside. In a microwave-safe bowl or stovetop, combine your cashew butter with keto maple syrup and heat until melted. Whisk together, until combined.
Step 3- Add your syrup/cashew butter mixture into the coconut flour and mix very well, until a thick batter remains. Fold through your chopped white chocolate pieces and dried raspberries. If the batter is too thick/crumbly, add some milk of choice to thin out.
Step 4- Lightly wet your hands and form 12-24 small balls of dough. Place the balls on the lined plate and press each one into a cookie shape. Using a fork, cross both sides.
Step 5- Refrigerate cookies until firm.
Storing white chocolate raspberry no bake cookies
Store leftover white chocolate raspberry no bake cookies in the fridge, as they will keep longer. Place them on a plate and cover, or in a sealed container.
Enjoy the cookies from the fridge for a soft, chewy and fudgy texture.
Refrigerated cookies will keep fresh for up to 2 weeks.
Can you freeze no bake white chocolate raspberry cookies?
These no bake cookies are freezer friendly and perfect to freeze to enjoy later. Wrap the leftover cookies in parchment paper, and place in a ziplock bag.
Frozen cookies will keep for 6 months.
To enjoy no bake cookies from frozen, allow thawing at room temperature.
How to make no bake cookies 100% Nut-Free
More healthy no bake dessert recipes
- No Bake Chocolate Peanut Butter Balls
- Ferrero Rocher No Bake Bars
- 4 Ingredient Chocolate Coconut Bars
- Homemade KIT KAT Bars
Want to see a step-by-step video of how these are made? Check out just how easy they are below!
No Bake White Chocolate and Raspberry Cookies
- Line a large baking tray or plate with baking paper and set aside.
- In a large mixing bowl, add your coconut flour and set aside.
- In a microwave-safe bowl or stovetop, combine your cashew butter with maple syrup and heat until melted and mix to incorporate.
- Add the liquid mixture to the dry mixture and stir until fully combined. Fold through your chocolate pieces and dried raspberries and mix well. If the batter is a little too crumbly, add some milk of choice until a thick batter remains.
- Using your hands, form 12 balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes, until firm.