Chewy and yummy, these gluten free cookies are the perfect treat. Made with chopped white chocolate chunks, fresh raspberries, and light brown sugar, these cookies can be stored in the freezer for up to one month.
Is there anything better than a chewy chocolate chip cookie? Yes, yes there is! These Gluten Free White Chocolate Raspberry cookies are just that! They are the perfect combination of sweet and tart, and truly make the perfect treat or after school snack for your kids!
Berry season is one of my favorite times of the year. I love to add fresh berries to anything from breakfast to dessert, and everything in between. These white chocolate raspberry cookies are delicious and SO easy to make! My favorite part is that you pop the cookie dough balls in the freezer, and you can bake just a few at a time!
Why these gluten free white chocolate raspberry cookies work:
- This recipe is gluten free, and I use a 1 to 1 ratio of gluten free all-purpose flour. This means that you can also substitute regular all-purpose flour, if you are not gluten free!
- These white chocolate raspberry cookies feature fresh raspberries, but can easily be made with frozen raspberries too! This means that you can make them any time of year!
- This recipe works best when chilled, and freezes wonderfully! This means that you can portion out the dough, freeze the dough balls, and pop a few in the oven when you want a sweet treat!
Ingredients needed:
- Unsalted butter - Use unsalted butter only, so you are able to manage and control the salt content in your recipe.
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Gluten free all-purpose flour - Be sure you are using the 1 to 1 ratio of gluten free all-purpose flour
- Cassava flour - Cassava flour helps hold the recipe together and adds a nice texture
- Baking soda
- Coarse Kosher salt - Using coarse Kosher salt adds a bit of texture and more flavor to the recipe. It provides a great salty and sweet combination.
- White chocolate - White chocolate has a rich, buttery flavor that pairs really well with the tart flavor of raspberries.
- Fresh raspberries - Fresh raspberries provide a perfect hint of tart and tangy flavor to this recipe
Ingredient substitutions:
- Unsalted butter - you can use salted butter, if you prefer. Simply omit the salt from the recipe. I recommend trying to use unsalted butter, however.
- Gluten free all-purpose flour - Substitute regular all-purpose flour for the gluten free flour.
- Cassava flour - If you are going to use regular all-purpose flour, you will also want to replace the cassava flour for all-purpose flour. Reduce the amount to ⅓ cup.
- Chopped white chocolate - you can use white chocolate chips instead of chopped white chocolate, if desired.
- Fresh raspberries - frozen raspberries can be used in place of fresh raspberries. Additionally, you may substitute a different kind of berry for the raspberries. I personally love strawberries!
How to make gluten free white chocolate raspberry cookies:
For the full list of ingredients and recipe details, scroll to the recipe card at the bottom of this post.
- Cream together butter, light brown sugar, and granulated sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.
- In a small bowl, stir together the gluten free all-purpose flour, cassava flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.
- Add the white chocolate, mixing on low until just combined. Gently fold in the raspberries.
- Scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the refrigerator for 1 hour, or up to 4 hours.
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart. very gently press the dough to flatten slightly.
- Bake for 12-15 minutes, rotating the baking sheet halfway through baking. Cool completely on a wire cooling rack.
Recipe Pro-tips:
- Be sure the butter is softened and the eggs are room temperature. This helps ensure all ingredients are able to mix well.
- Scrape the bottom and sides of the mixing bowl after each addition of ingredients to be sure that all ingredients are incorporated. If the butter is not well mixed, it will melt out of the sides of the cookie and burn while the cookie bakes.
- Fold the raspberries gently. If you mix the raspberries in too vigorously, this will cause the dough to become too wet, and could impact how much the cookies spread when baking. This is especially important if using frozen raspberries, as they will release more juice when they thaw.
How long does the cookie dough take to make?
This cookie dough comes together in minutes! The dough can be made in about 15 minutes, but should be chilled for the full hour recommended in the recipe. The beauty of this is that the recipe can be made ahead of time and chilled for up to 4 hours or frozen for up to 1 month.
Can you freeze the cookie dough?
Yes! The cookie dough can be made and frozen for up to 1 month. I love to make the cookie dough, scoop it into balls, and then freeze the dough. Once the dough balls are frozen, they can be tossed into a gallon freezer bag. It makes pulling out a few cookie dough balls to bake when a sugar craving hits super easy!
What do I do if I don’t have a stand mixer?
You can use an electric hand mixer for this recipe. I would recommend folding in the raspberries if you are using a hand mixer.
Tools needed to make this white chocolate raspberry cookies:
- Stand mixer (note: you can use a hand mixer if you do not have a stand mixer)
- Measuring cups
- Measuring spoons
- Sharp knife
- Cutting board
- Rubber or silicone spatula
- Baking sheet/Cookie sheet
- Parchment paper
- Cooling rack
- 1 ½ tablespoon sized scoop
You might also like:
- Gluten Free Vanilla Bean Donuts
- Gluten Free Red Velvet Brownies
- Midnight Espresso Brownies
- Gluten Free Chocolate Cupcakes
Gluten Free White Chocolate Raspberry Cookies
Made with chopped white chocolate chunks, fresh raspberries, and light brown sugar, these cookies can be stored in the freezer for up to one month.
Equipment
- Stand mixer (Use a hand mixer if you do not have a stand mixer.)
- Measuring cups
- Measuring spoons
- 1 ½ tablespoon sized scoop
- Parchment paper
- Baking Sheet
- Cooling Rack
- Sharp knife
- Cutting board
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 each eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups gluten free all-purpose flour 1 to 1 ratio
- ½ cup cassava flour
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- 1 cup chopped white chocolate
- ½ cup fresh raspberries
Instructions
- In a mixing bowl fitted with the paddle attachment, cream together butter, light brown sugar, and granulated sugar on medium speed until light and fluffy. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.
- Meanwhile, in a small bowl, stir together the gluten free all-purpose flour, cassava flour, baking soda, and salt. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.
- Add the white chocolate, mixing on low until just combined. Gently fold in the raspberries.
- Using a 1 ½ tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the refrigerator for 1 hour, or up to 4 hours. (NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.)
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart. VERY gently press the dough to flatten slightly.
- Place cookies in the oven, and bake for 12-15 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
Be sure the butter is softened and the eggs are room temperature. This helps ensure all ingredients are able to mix well.
Scrape the bottom and sides of the mixing bowl after each addition of ingredients to be sure that all ingredients are incorporated. If the butter is not well mixed, it will melt out of the sides of the cookie and burn while the cookie bakes.
Fold the raspberries gently. If you mix the raspberries in too vigorously, this will cause the dough to become too wet, and could impact how much the cookies spread when baking. This is especially important if using frozen raspberries, as they will release more juice when they thaw.
Tried this recipe?Let us know how it was!
