White Chocolate Raspberry Cookies


5 from 127 votes
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These no bake white chocolate raspberry cookies need just 5 ingredients to make and yield perfect thick, soft, and chewy cookies.

raspberry white chocolate cookies.

My family reckons my raspberry cookies are one of my best cookie recipes, so I elevated them with a few tweaks to make a simple, no-bake version with one key addition- white chocolate.

White chocolate and raspberries make the most incredible combination (hello, white chocolate raspberry blondies) and the tartness from the berries balances out the overtly sweet white chocolate. My recipe is also different because it involves no baking!

Table of Contents
  1. Why this recipe works
  2. Ingredients Needed (and substitutions)
  3. How to make white chocolate raspberry cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. More no-bake cookies to try
  7. Frequently asked questions
  8. White Chocolate and Raspberry Cookies (Recipe Card)

Why this recipe works

  • Uses dried raspberries. You don’t need to wait for berry season. This no-bake recipe uses only dried raspberries!
  • Quick and easy. With little to no prep, this recipe comes together in no time. All you need to do is melt, mix, shape, and set.
  • It is so versatile! You can make these cookies for a bake sale, holiday meal, picnic, dessert, or a snack.
  • Perfect texture. Thick and chewy yet soft in the middle, no wonder my family begs me to make them all the time.

Ingredients Needed (and substitutions)

As mentioned earlier, this recipe calls for just five simple ingredients. Here is what you’ll need:

  • Coconut flour. A safe-to-eat flour in its raw state. It’s gluten-free and grain-free and doesn’t have any coconut flavor.
  • Cashew butter. Smooth and creamy cashew butter. If you don’t have cashew butter, use almond butter or peanut butter.
  • Maple syrup. Sweetens the cookies and helps bind them together. Honey or agave nectar will also work.
  • White chocolate. Use your favorite brand of white chocolate to make these no-bake cookies. Chop them into tiny or big pieces per your liking. 
  • Dried raspberries. The best part of this recipe is that you don’t have to wait all summer for fresh raspberries. Use freeze-dried or dried raspberries to make this recipe.
  • Milk of choice. Use plant-based or dairy milk of your choice to bring the dough together.

Find the printable recipe with measurements below.

How to make white chocolate raspberry cookies

Step 1- Melt the wet ingredients. Add cashew butter and maple syrup to a microwave-safe bowl and melt it. Alternatively, melt them together on a stovetop. Mix it until homogenous and set aside. 

Step 2- Make the cookie dough. Pour the liquid mixture over the coconut flour and stir to combine. Fold in white chocolate pieces and dried raspberries. Add milk to adjust the consistency if the mixture is too difficult to shape. 

Step 3- Shape your cookies. Make even-sized balls from the dough, place them on the prepped baking tray, and gently press to achieve the cookie shape.

Step 4- Set the cookies. Mark the cookies by pressing them down with a fork. Then, transfer the tray to the fridge and refrigerate until it firms up.

white chocolate raspberry cookies.

Recipe tips and variations

  • Adjust the sweetness. Sometimes, the white chocolate can be overpowering and a little too sweet (yes, even as a diehard sweet tooth I can admit this!). So, add more or less based on your preference.
  • Use best quality ingredients. Since this recipe uses only five simple ingredients, ensure you use only good-quality ones.
  • Make them double chocolate. Add some complexity to the recipe by folding a few dark chocolate chips into your mix.
  • Optional mix-ins. Add chopped nuts and other dried berries to the recipe. You could also drizzle melted white chocolate or decorate with a lemon glaze.

Storage instructions

To store. Refrigerate these cookies in an airtight box for up to two weeks.

To freeze. These cookies freeze well for up to six months. Wrap the cookies in parchment paper and freeze them in ziplock bags.

More no-bake cookies to try

Frequently asked questions

Can I make these vegan?

While most ingredients are compatible with a vegan lifestyle, substitute dairy milk with plant-based milk and white chocolate with vegan white chocolate.

Why can’t I roll the cookie dough into balls?

This happens if your cookie dough is too thick or too crumbly. Fix your dough by adding some milk to it.

Can I substitute coconut flour with any other flour?

Substitute coconut flour with blanched almond flour for a grain-free recipe. Because almond flour is less absorbent, you’ll need to use twice the amount of flour to replace coconut flour in this recipe.

white chocolate raspberry cookies recipe.

White Chocolate and Raspberry Cookies

5 from 127 votes
These no bake white chocolate raspberry cookies need just 5 ingredients to make and yield perfect thick, soft, and chewy cookies.
Servings: 12 Cookies
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes




  • 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.


TO STORE. Refrigerate these cookies in an airtight box for up to two weeks.
TO FREEZE. These no-bake white chocolate raspberry cookies freeze well for up to six months. Wrap the cookies in parchment paper and freeze them in ziplock bags!


Serving: 1CookieCalories: 159kcalCarbohydrates: 14gProtein: 5gFat: 11gFiber: 9gVitamin A: 200IUVitamin C: 3.3mgCalcium: 40mgIron: 0.7mgNET CARBS: 5g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Love the ingredients ❤️❤️. I don’t like using white flour , so always appreciate your recipes using healthier and vegan ingredients. Thank you

  2. I’m about to make these. Can’t wait! I hate to measure almond butter. I’m going to assume one jar of almond butter is good for this recipe.

  3. There’s awfully A LOT of flour and peanut butter in here, these will be very high carb and fat…. Depends on how many it can produce, so how many cookies are we talking about here?!

  4. About how many cookies do you think this makes… if actually making it all into a plate and not in my mouth before hand? Lol

  5. Is it possible for you to put the gram amount when you ask for a scoop of protein powder? I have three different kinds of powder and all three have different sized scoops. Pleeeeeeeeeease? lol

  6. These look amazing…however… I eat low carb and try to be as sugar free as possible. You also don’t provide nutritional information which I gotta have.
    I do appreciate your recipes and site. Nice work.

    1. Hi Robin! Because I offer several options, it is hard to share accurate info. Luckily, you can easily calculate it using an online calculator like myfitnesspal :)Enjoy!

  7. I just found these on pinterest. These are going to be great while we are full time rving. At times we will be dry camping so no bake means I can still have these & save on our propane. Thanks a bunch for all these, they sound great.

  8. These. Are. Amazing. I have an insatiable sweet tooth, and just one of these is so satisfying, really! If I’m REALLY struggling (*cough PMS, right ladies? cough*), I eat multiple without feeling guilty! If I’m feeling lazy, I don’t grind the oat and just use whole. Still works! They’re rich, so I actually CAN’T end up eating more than three at a time. Trust me, that’s a big feat for a sugar addict!

    I’ve also made a version or two of the breakfast cookie dough. Too good. Your recipes help me stay on track with no dairy/no gluten/no refined sugar, which is a giant paint sometimes! Keep it up!!!

  9. And I just found my Christmas gift cookie! Thanks for sharing!
    I have to try them out first, but they look perfect^^
    also, yay for the insta account!

    1. Allie! I’d never wash your mouth out- Unless it was with desserts! 🙂

      To be honest, I wouldn’t use regular flour unless you do ensure the nut butter/liquid mixture is warm when you mix it in with it- Can you use a brown rice or other flour?

  10. I don’t understand how you can put oat flour in if they are for people who are gluten intolerant. Oats, wheat and rye are all no nos for them. Do you have often flour that somehow the gluten has been removed? I’ve. Never heard of it here in Australia.

    1. Hi Christina, I used certified GF oats ground to an oat flour which I bought in Australia in a health foods store. 🙂 It’s definitely available, just takes time to find it.

  11. Common, Arman! You don’t bake them cause you have complicated relationships with your oven, haha! Delicious cookies indeed. Well done!

  12. These cookies look AMAZING !!! I’ve just seen their photo on Pinterest and had to check them out.
    I simply MUST try your recipe 🙂

  13. O.M.G These look like conventional baked cookies. I can’t believe these are no bake. Just super awesome especially given the fact that is super hot outside and turning the oven on is not an option -)

    1. Right? Although you should outside eating Paella and NOT in front of an oven. Oh and Sangria. God I miss the Sangria in Madrid.

  14. These look absolutely amazing and I cannot wait to try them out! As for pet names for my sisters, we all have them. Heffer (Heather), NaeNae (Renae), and Shmel (Melanie – me). Thanks for sharing this recipe!

  15. So i stumbled across your page and decided to make these! HUGE HIT with the family. Everyone just loved them! Especially my trainer…SO THANK YOU!

  16. Do you know what the nutritional value is? These look super amazing and I will be getting ingredients this weekend!

    1. Hi Stephanie! I don’t count calories but if you plug them into a calorie counting website it will give you the data you’re after! 🙂 Enjoy!

  17. WOWOWOW! LOVE everything about this recipe…from the raspberry and white chocolate to being no bake full of protein. You’re such a smartie. Thanks so much for sharing this recipe with us at Weekend Potluck. Keep ’em coming Guy!

  18. These look so delicious, Arman! Thank you for that link to the white chocolate recipe. I miss white chocolate but can’t eat it. Not because I am vegan but because I can’t eat dairy. The recipe calls for coconut sugar, and what I have is very brown. It seems like it would not result in white chocolate but more like tan chocolate. I know it doesn’t have to be really white, but I was just curious as to how much it affects the color. It looks pretty normal in the recipe photo. Thoughts?

    1. Hey Linda! No worries at all- I’ve tried several homemade versions of it and many turned out to be duds- This was the most successful one!

      For sure- From what I’ve found with coconut sugar, is that some brand themselves as coconut palm sugar and some straight up coconut sugar. The former (well the brands that we have here) is light and is the one I used for that- However, I’ve tried several different brands of coconut sugar which some very very dark and did affect the colour (like in one of my caramel recipes, it came out really really dark- almost burnt).

      I’m actually going to try making them with this recipe next – https://chocolatecoveredkatie.com/2012/11/06/how-to-make-your-own-white-chocolate-chips/ – Mainly because coconut sugar is getting too expensive haha!

  19. I must have known these were cookie dough ish when I clicked on the picture, cookie dough is one of my fave things ever!! I really like that there are modifications with some of the ingredients so I can still make these with what I am more likely to find in my pantry. I don’t know what it is like in oz because I am still pretty new here but finding health food type ingredients in NZ is a nightmare!

  20. Is there anything you could recommend to substitute for the oat flour? I’m one of the unlucky few that still can’t eat oats, even if they’re gluten free 🙁 But I’d love to try these as they look so yummy!

    1. Me too – no oats for me 🙁
      Any suggestions for an oat flour substitute Arman? I’m about to attempt using a combo of brown rice and coconut flour as I can’t NOT make them any longer! I’ll let you know how I go but if you’ve tried with any other flours please share 🙂

      1. Hi Amy! 🙂 Oat flour- You can actually sub for rolled oats or oat bran or quick oats- They just will be slightly more dense/coarse! You can usr a combo of the two- Although you’ll need to add a tad more liquid 🙂

  21. So you are the FIRST INDIAN MALE’s blog that I have come across and may I just say wow. You can cook and BAKE. these cookies look fantastic, I’m about to bake some banana cookies this weekend, these are looking good too. Favorite fruit pairing with chocolate – banana and raspberries. 🙂 I’m Nisha!

  22. White chocolate and raspberry is one of my favorite combos. Guess great minds think alike, and I do mean you and me, not me and Quest. Ha.

  23. The problem with no-bake goodies… They’re even easier to make… So even easier to BINGE EAT! LMFAO!

  24. Oh I live the badinage back n forth of the blog based on your interaction with the sis even more than the cookies. But the cookies are ace. I’ve been burning out on my go-to ‘ s as well. I’m celiac and dairy intolerant, which makes for fun exploration s in the kitchen.
    Glad I found your blog. Great inspiration.

    https:// tumblingglutenfree.blogspot.com

    1. Haha thank you so much, CJ. My sister and I should do a Vlog….we’re kind of ridiculous.

      I’m glad YOU have stopped by and chimed in- Looking forward to checking out your blog!

  25. Those look incredible 🙂 I would sub dark chocolate — but the base looks like an amazing combination. Something I’ve never tried. Will have to give it a go! Been needing high protein snacks for work — too much fruit lately because it’s just easy.

    1. Confession- I LOVE it with dark chocolate and have a recipe coming up with it 😉

      I bet you’ve been eating durian 😉

  26. This is one dangerous munchie. If I make them with peanut butter, the tray will be gone in a day. Or a morning. 🙂

  27. I am so thankful for all your amazing snack recipes at the moment. Being so busy with school and work means I am snack happy all the time and I need bad boys like these on the regs! I can’t wait to see how you go with being vegan for a month! Also white chocolate and raspberry – hello!

    1. Hey Jackie! If you add the ingredients into myfitnesspal or a calorie tracking device, it should give you those numbers 🙂

  28. Umm, can you send me a batch of these? I ate cookie dough for breakfast yesterday – it was not, however, sugar free, protein-ified, or healthy by any stretch of the imagination. Technically, it was no-bake though! :-p

  29. White chocolate + cranberry is such a classic combo.
    I love your comment about who forgets to bake cookies because…. me and my friend totally forgot this year when we were doing christmas cookie extravaganza. Like we made the dough and left it in the fridge. Embarrassing.

    1. Hm…. Tracy, I haven’t tried it in this recipe but previously I’ve tried something similar with a mashed banana/applesauce- You probably won’t need the added milk but it should still work- ensure you refrigerate it well though 🙂

      1. I used “sneaky chef no nut butter” because I was sending them with my little one to school as a “treat” and they aren’t allowed to bring any nuts. Anyway they came out just as tasty!!! In fact I made 3 more batches!

  30. I need to make these! Better add white chocolate to the grocery list!

    I always have ridiculous nicknames for people. I call my brother cactus. His real name is David!

  31. No bake cookies = winning! You’d think I would be happy to turn on the oven when it’s freezing outside, but noooope! That’s just more time and steps standing between me and my food. And bananas + chocolate = my OTP.

  32. No bakes are so fun! You know what fruit is really good with chocolate…blueberries! Like chocolate covered blueberry clusters….damn….that would hit the spot!

  33. YAAAS no bake and yes to siblings eating your creations (always). …even if she wasn’t technically supposed to. Omg I call my brother so many names… normally I just remind him now dumb he is “you’re not the brightest, are you?” I have no idea why he still likes me.

  34. Yum! Amazon informs me my recently ordered vanilla protein powder should arrive sometime today. I never ‘forget’ to bake cookies, but usually only about half the dough actually makes it to the oven haha.

  35. you had me at cookie dough like… ya, that texture is amazing. sign me up! don’t leave anymore on the bench or i’ll come grab them. haha

  36. Raspberry with chocolate is pretty good, but PEANUT BUTTER with chocolate is even better!! Oh wait, you asked about fruit. Close enough.

    I call my brother penguin, but that’s his favorite animal, so I guess it’s not so much an insult as it is a compliment. He gave me a framed painting of a puffin (which he thought was a penguin) for Christmas. He got it from a tag sale.

    1. LOL. Peanut butter is totally a fruit. and a vegetable.

      Penguin? You do remind me of a penguin. Did the Wizard of Oz have penguins?

  37. WOOHOO I take it your friends were a fan ;)! These look amazing….and the ingredient list is so much more appealing than Quest bars!! Lately I’ve been snacking on PB & crackers- so unoriginal I know. As for favourite fruit pairing with chocolate, I am going to have to go with chocolate & bananas…even better with some nuts thrown in the mix!

    1. Haha, ACTUALLY….well, I had to make a couple of changes but overall- I think so!

      I legit have been eating packaged peanut butter crackers today (I bought a 30 pack of 6 from America and they expire in 2 weeks).

  38. Give me cookies!!!
    I have only just stared taking protein powder, but I still haven’t made anything with it. I just don’t know what to try first.

  39. Yes, I doooo tend to eat raw cookie dough. Or brownie batter. Or blueberry muffin batter……I.just.loveit. And anything no bake is basically asking to be eaten straight from the bowl, so these would be spoonfuls instead of cookies in my house!

  40. My favourite fruit pairing with chocolate is, without a doubt, strawberries or raspberries. Give me any berry slathered in chocolate and you have the way to my heart! (And belly.) These protein cookies sound fabulous!

  41. Hahaha! I’m totally calling my sister a dumb chicken at some point today. I just need to wait for the prime opportunity. Also, you could go right back at your sister and say, “Wait, you ate two cookies even though you thought they needed to be baked? Who’s the stupid alligator now?” P.S. You have once again proven that you are king of no-bake awesomeness!

    1. Hahahah as long as it doesn’t come to bite you in the behind, go for it!

      Mate, you’re going to get sick of them…I still have three more to post. Oops.

  42. AHHHH white chocolate raspberry is like the flavor combo of zeus! i feel like i can already taste a softened quest bar in my mouth right now.. AND i just opened a jar of razzle dazzle PB Crave which is literally BEGGING me to put to use in this recipe!! It’s currently like 730 AM here, at work, and now i just want to start eating cookies. maybe i should have saved this email for the 3 oclock slump! wait no… then that would just be a death sentence. i think this is another recipe i need to get on PRONTO

  43. I feel like you and Niki broke even. She may have made off with 2, but you paired white chocolate and raspberry, one of my fave combos. Really, I would still say that you won…

    1. I LOVE your thinking. Seriously, someone once told me white chocolate didn’t count. They were also wearing a poncho so…