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My no-bake white chocolate raspberry cookies are thick, sweet, and perfectly chewy. They take minutes to make and are my family’s favorite treat.
I love a good no-bake cookie, so what better than giving them a white chocolate and raspberry flavor?
You get the tartness from the raspberries, which complements the sweet white chocolate, and the cookie base in itself is soft and chewy. The best part? You can skip the oven completely.
Table of Contents
Why I love this recipe
- The perfect chewy texture. They are soft, chewy, and have the perfect bite, while the mix-ins add a fun texture variation.
- Everyone will love them. Every time I make these cookies, they’re gone in minutes. Thankfully, I always make a double batch–just for me.
- Wholesome ingredients. They’re packed with fiber from the flour, healthy fats from the nut butter, and antioxidants from the raspberries.
- Made with 6 ingredients. And they’re all easy to find.
If you’re always looking for the next no-bake cookie recipe, check out my no-bake chocolate chip cookies, no-bake oatmeal cookies, or no-bake coconut cookies next!
Key ingredients
- Coconut flour. My preferred flour for no-bake treats because it’s gluten-free, safe to eat raw, and has a naturally cakey bite.
- Cashew butter. Smooth and creamy cashew butter. If you don’t have cashew butter, you can use almond butter or peanut butter.
- Maple syrup. Sweetens the cookies and helps bind them together. I tested these with honey or agave nectar, too.
- White chocolate. I like to use a mix of chocolate chips and chocolate chunks, but any type of white chocolate will do.
- Dried raspberries. I use regular dried raspberries, but you could also use freeze-dried raspberries for a different texture.
- Milk of choice. I use unsweetened almond milk, but any milk works.
Find the printable recipe with measurements below.
How to make raspberry white chocolate cookies
Step 1- Prep. Line a baking sheet with parchment paper.
Step 2- Mix the dough. Microwave the cashew butter and maple syrup until smooth, then add it to a large bowl with the coconut flour and stir until smooth. Fold in the mix-ins.
Step 3- Shape. Use a cookie scoop to shape the cookie dough balls, then place them on the baking tray. Press them into a cookie shape and chill until firm.
Arman’s recipe tips
- Add more flour or milk. I’ve learned over the years that every brand of coconut flour is a bit different, so you may need more or less of it to get the right texture. If the dough is too crumbly, add extra milk.
- 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.
- Drizzle the white chocolate instead. Rather than mix the chocolate chips, melt them in a bowl and drizzle them over the shaped cookies.
Storage instructions
To store: Store the cookies in an airtight container in the refrigerator for up to 2 weeks. I don’t recommend storing them at room temperature as they’re prone to becoming soft.
To freeze: Place the cookies in a freezer bag, separating them with parchment paper (to prevent sticking), and freeze for 6 months. Let the cookies thaw overnight in the fridge.
Frequently asked questions
Yes, you can substitute coconut flour with blanched almond flour if desired. Because almond flour is less absorbent, you’ll need to use twice the amount of flour in this recipe.
More recipes for white chocolate lovers
- Vegan white chocolate macadamia nut cookies
- White chocolate peanut butter cups
- Pumpkin cake pops
- Caramilk slice
White Chocolate Raspberry Cookies
Video
Ingredients
- 1 cup coconut flour
- 2 cups cashew butter can use any nut or seed butter of choice
- 2/3 cup maple syrup
- 2-4 tablespoons White chocolate
- 1-2 tablespoons dried raspberries
Instructions
- Line a large baking tray or plate with baking paper and set aside.
- In a large mixing bowl, add the coconut flour and set aside.
- In a microwave-safe bowl or stovetop, combine the cashew butter with maple syrup and heat until melted and mix until incorporated.
- Add the liquid mixture to the dry mixture and stir until fully combined. Fold through the 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.
Notes
- Vegan. Use non-dairy milk and vegan white chocolate chips.
- Swap the fruit. Use freeze-dried blueberries, strawberries, blackberries, or a mix of berries.
- Add jam. For a softer, gooey cookie, add a spoonful of raspberry jam. If you go this route, reduce the milk by half.
- Extracts. To infuse more flavor into the cookies, add 1 teaspoon of vanilla extract or almond extract.
- Garnish. Top the cookies with sea salt or brown sugar.
Nutrition
Originally published August 2017, updated and republished March 2025
The problem with no-bake goodies… They’re even easier to make… So even easier to BINGE EAT! LMFAO!
LOL. Go drink some WF syrup.
Haha.. your insults are just about as good as mine 🙂
By the way, these cookies look amazing!
These were the more ‘mature’ ones unfortunately….
Thanks so much for your kind words 🙂
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.
CJ
https:// tumblingglutenfree.blogspot.com
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!
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.
Confession- I LOVE it with dark chocolate and have a recipe coming up with it 😉
I bet you’ve been eating durian 😉
This is one dangerous munchie. If I make them with peanut butter, the tray will be gone in a day. Or a morning. 🙂
Haha, don’t get me started on my relationship with peanut butter…it’s borderline ridiculous!
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!
YES! These are perfect for quick snacks hence I make them all the time haha!
How much protein do these contain? How much fat? How many calories?
Hey Jackie! If you add the ingredients into myfitnesspal or a calorie tracking device, it should give you those numbers 🙂
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
That is the BEST kind of cookie dough. Love that it was eaten for breakfast too.
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.
WHAT. Ang, I’m disappointed. There can only be one reason for that…. 😉
These look fabulous! However I don’t do nuts of any form. What would you suggest for a substitute for the nut butter?
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 🙂
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!
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!
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.
Dude. My oven is broken 🙁 It’s so sad using tape to hold it up!
Bananas are a vegetable.
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!
Wow. I don’t think I’ve tried that before!
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.
Haha. YOU’RE A MEAN GIRL.
Love it.