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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
No bake cookies you say?? Yes please!!
I am totally making these 😀
Please do, Tammy! 🙂
These sound wonderful. 🙂
Thank you so much for your kind words 🙂
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!
No worries at all! Thanks for hosting, Marsha!
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?
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!
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!
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!
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 🙂
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 🙂
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!
Hi Nisha! I’m sorry to disappoint you but I’m not Indian haha! I’m half Malaysian Chinese and half Persian.
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.
Hahaha. Lies. You drink protein like a bro.