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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.
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
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.
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
- No-bake fudge cookies
- Coconut snowball cookies
- Chocolate no-bake cookies
- Peanut butter no-bake cookies
Frequently asked questions
While most ingredients are compatible with a vegan lifestyle, substitute dairy milk with plant-based milk and white chocolate with vegan white chocolate.
This happens if your cookie dough is too thick or too crumbly. Fix your dough by adding some milk to it.
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 and 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
- 1-2 tablespoons milk of choice * See notes
Instructions
- 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.
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.