Vegan white chocolate and raspberry cookies

Vegan white chocolate and raspberry cookies

vegan white chocolate raspberry cookies

I’m making a very brief appearance on the blog as I’m in the middle of some self-induced household chaos and despite my best efforts, I’ve gotten a little stressed.

First, it was little niggles like the fixtures not matching each other despite being purchased from the same range, necessitating countless calls and emails to customer service and having to explain and send photos of the same thing again and again before anything gets actioned while the contingent renovation milestones got dangerously close.

Then, we found out about our rotten floor joists (which are now fixed, phew). Yesterday the electricians showed up and knocked the air out of us with another piece of not good news. It turns out that our electrics are toast and the house needs a complete rewire. I could not believe this was real. Not only does a job like this carry a very hefty price tag, but it means so much destruction…including the rooms we’ve only just finished and were so happy tick off our long ‘to renovate’ list. We were both gutted to say the least. I got a second opinion this morning just to be sure and the second electrician largely agreed with the diagnosis of the first, there is no escaping this. So I’ve felt a lot of pressure and guilt over not anticipating this, not getting the electrical survey done before buying etc. – self-blame is something I am really good at and so I’ve felt a lot of anxiety as a result.

Recipe-wise I bring you some cookies and that’s all I was able to test while fielding questions from our bathroom fitter, fretting about the state of electrics and chasing the exchange of our shower trim. They are easy to make and use one of my favourite summer berries: raspberries. Raspberries are in peak season and they are delicious right now and I love how they burrow into the cookies creating tangy pockets that contrast so nicely with sweet pools of melted white chocolate. I hope you’ll enjoy them too. x

vegan white chocolate raspberry cookies process1

vegan white chocolate raspberry cookies process2

vegan white chocolate raspberry cookies process3

vegan white chocolate raspberry cookies tray

vegan white chocolate raspberry cookies one

vegan white chocolate raspberry cookies plate

10 min
12 min
10 min
12 min
  • 100 g / ½ cup softened fragrance-free coconut oil or vegan butter
  • 50 g / ¼ cup almond butter (or other nut butter, like cashew)
  • 170 g / heaped ¾ cup sugar (I used mixture of caster and demerara)
  • 1 tsp vanilla extract
  • 90 ml / 6 tbsp soy milk*
  • 250 g / 2 cups all purpose flour or GF flour mix like this
  • ½ tsp fine sea salt
  • ½ tsp baking powder
  • ½ tsp baking soda (GF certified if needed)
  • 75 g / 2¾ oz vegan white chocolate, chopped coarsely
  • 100 g / 3½ oz raspberries
  • 50 g / 1¾ oz chopped almonds
  1. Place coconut oil, almond butter and sugar in a mixing bowl. Using a fork work fat into the sugar.
  2. Once thoroughly mixed, add vanilla extract and soy milk.
  3. Mix in flour, salt, baking powder and baking soda. Combine into uniform dough, first using a spoon and then your hands.
  4. Gently fold in raspberries, most of the white chocolate and almonds. Use a spoon and be careful not to mash all of the raspberries too much, the cookies are nicer if some are left whole.
  5. Chill the dough in the fridge for about 30-45 minutes.
  6. 15 minutes before you are ready to bake the cookies, preheat the oven to 180° C / 355° F and line a large baking tray with a piece of greaseproof paper.
  7. Divide the batter into 12 equal size pieces, place them apart on the baking tray leaving a lot of space around each – you may need to bake them in two batches. Squash them down a little but don’t worry too much as they will spread. Decorate the tops with leftover chocolate and almonds.
  8. Bake for about 12-13 minutes, until the edges get lightly browned.
  9. Allow the cookies to cool off for a bit before picking them off the baking tray – they are fragile whilst hot. They are best on the day they’ve been baked as due to the presence of raspberries, they do tend to get a little soft the next day.

*SOY MILK: in my experience works best due to high protein content. I haven’t been able to test others but I’m pretty sure they will work fine too. I did test aquafaba (chickpea brine) and it worked well also if you have any handy.

19 g
15 g
9 g
4 g
37 g
*per cookie
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published.

5 reviews, 15 comments
Mel B:
We love all your recipes, Ania, so I was hesitant to give only four stars but we are not having the great results with this cookie that everyone else seems to be having! However the idea of the cookie is genius – love the fresh fruit! We found them fairly bland – don't know if they need more salt or more sugar or if you're using a sweetened almond butter? We had to use vegan white chocolate chips instead of FreeFrom brand because we don't get that here in the US. Oh and also we made them gluten-free for a friend (with Bob's Red Mill 1 to 1 GF Flour). Texture, moisture content, everything else was fine. Any thoughts?
    Hi Mel.
    No worries at all, everyone has different tastebuds. From what you are saying you simply need to adjust the amount of sugar to your liking and maybe add a touch more salt if that's what you like. I used regular almond butter, but 170 g of sugar and pops of white chocolate, which is very sweet, made them sweet enough for me, my husband and friends but then I have noticed that cookies and cakes often contain more sugar in the US (that's where you are, right?) than over here so perhaps you are used to sweeter cookies than us. Glad that the texture was good. Ania
Love these! I make them all the time, they’re irresistible and usually don’t last for more than two days in our house. I’m planning on freezing half of the dough next time I make them.
    Thanks so much Karen, I am delighted to hear that you love these cookies so much and I can totally relate to not being very restraint round sweets I enjoy - lately this devil's (aka me) invention has been on my lips and hips a lot :P and I really need to stop making it... x Ania
Can you use frozen raspberries for this recipe?
    Hi Jo,
    I am not sure if 12 minutes in the oven is enough for them to thaw so you may want to thaw them first (at last partially), but then the risk is that they may end up really fragile. If you decide to try, they would benefit from a dusting of cornstarch before adding to the dough, I am pretty sure. Ania
I just made these and they were delicious! I used oat milk instead of soy milk and it worked fine. Thank you 😊.
    I'm delighted to hear that, Joanna. And thank you for taking the time to let me know! x Ania
Hi Ania! I’m allergic to almonds, so I guess I could sub in cashew butter but what would you suggest using instead of the chopped almonds? Do you think macadamias would work? I’m excited to give these a try!
    Hi Anna,
    Yes, you totally could. Cashew butter will work just as well and macadamias would make a perfect swap for chopped almonds, for sure. Hope you'll enjoy these! x Ania
I made these and they are truly SUPERB! Received rave reviews from my workmates who I shared with. Straightforward to make. I agree they're best eaten in the first 2 days and next time I'd make a half recipe as I ate a lot of cookies in a few days ☺️ Not the worst problem to have mind you! Thanks so much, they're delicious.
    Thank you for your kind words, Helen! I am so happy to hear that you and your workmates enjoyed these cookies and thank you for taking the time to leave this review – I really appreciate it. x Ania
Kristiina Orgusaar:
Am I able to use normal butter & milk instead of soy and vegan butter?
    I think so but I am vegan and so I never use either of these things in any of my recipes so cannot be 100% sure what that will be like. Ania
Hey Ania, sorry about your reno woes.. no one can anticipate everything that happens with an old house. I’m sure the electrics can be done in the future or piecemeal… I certainly hope so. Stay positive and don’t succumb to bashing yourself! You are more important than a pile of bricks and mortar. It will all work out. 🥰
    Thank you, Sally! You are my voice of reason :) Yes, you are totally right and the rational part of me agrees but sometimes the emotional creeps in. I think I've come to terms with it now, you are right - you cannot possibly survey everything in a house this old. x Ania
Oh my. Those renovation woes sound terrible. I can't believe you managed to test these wonderful-looking cookies in all that! Can I ask what kind of white chocolate you use? The first one I tried (not in these cookies, in another batch) just melted into oil and made a big mess of the cookies. Like, not a single chunk was left! I do find vegan white chocolate to be pretty hit or miss, and I'm not keen to have another oily mess instead of delicious cookies. Help?
    Thanks Sinead. Yes, it's been challenging to be quite honest but I had to occupy my mind with something ;) so decided that cookies (which also kept my bathroom fitter very happy) were a good bet. I used FREE FROM white chocolate they sell at Tesco in these and it worked well I think. x Ania
hi Ania,
I love the look of this recipe! Can you use spelt flour or teff flour instead of the flours you have used?
    Hi Mila,
    I have not been able to test any other flours as I'm in the middle of a stressful and messy renovation, but I am pretty sure spelt should work fine. Not that sure about teff. x Ania
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.