White Chocolate Raspberry Cookies

These no bake white chocolate raspberry cookies need just 5 ingredients to make and yield perfect thick, soft, and chewy cookies. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 159kcal

Author Arman Liew

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.

Video

Notes

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.

Variations

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