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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 strawberry 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 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
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.
That is a really good combination. Raspberries and white chocolate. They go so good together.
For colour it is great. White cookies. I just read that white chocolate is less healthier than normal. Is it true?
What can I use in place of maple syrup?
Honey or agave 🙂
Thanks for the recipe I will try once I get to the store for the ingredients
Love your recipes!!! Easy healthy!!
Love the ingredients ❤️❤️. I don’t like using white flour , so always appreciate your recipes using healthier and vegan ingredients. Thank you
I like it
Sounds so good! I don’t have any coconut flour though. What can I substitute the coconut flour for??
You could try oat flour.
I am following.
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.
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
I can’t find the info on where to purchase white chocolate. Is it Keto friendly?
It sure is.