White Chocolate Raspberry Cookies

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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

Video

Ingredients  

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.

Notes

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!

Nutrition

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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Comments

  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.