This post may contain affiliate links. See my disclosure policy.
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
Cookies with white chocolate nice. I rarely see recipes with white chocolate.
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.