Go Back
+ servings
Finished stack of white chocolate raspberry cookies

Gluten Free White Chocolate Raspberry Cookies

Erica Hopper
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.
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

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!