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flatylay of white chocolate raspberry cookies lined up.

Vegan White Chocolate and Raspberry Cookies (GF)

Irresistibly soft Vegan White Chocolate and Raspberry Cookies.  Easy to make, flourless, gluten-free, grain-free, and made in less than 30 minutes!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10
Calories 353kcal



  • Preheat your oven to 180°C (356°F) and line the base of a baking tray with a sheet of parchment paper. Make a "flax egg" by adding the milled flaxseeds to a bowl with 4 tsp water. Stir and allow to sit for 5 minutes.
  • Roughly chop the white chocolate and set it aside.
  • Add the almond butter and light brown sugar to a large bowl and beat together using a whisk (electric if possible). Add the flax egg and vanilla and whisk briefly to combine. Then add the baking soda, salt, and ground almonds and mix using a spatula until the ingredients are evenly combined. Add in two-thirds of the white chocolate and knead the mixture to evenly distribute them throughout the dough.
  • Roll the cookie dough into golf ball-sized balls and sit them on the baking tray, leaving at least 2 inches between each cookie. This recipe will make 10 medium or 8 large-sized cookies. Use the back of a large spoon to slightly flatten the cookies down into discs.
  • Now add the raspberries on top of the cookies, less is more here as you don't want to introduce too much moisture to the dough. Stud the cookies with the remaining white chocolate chips.
  • Bake for between 10-12 minutes until the cookies have spread and slightly browned. Remove the tray from the oven and while hot, use a large round cookie-cutter and go in circular motions around each cookie to create a clean edge.
  • Allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature.
  • Store in an airtight container at room temperature and consume within 3 days.


  • Makes 10 medium or 8 large-sized cookies
  • Vegan white chocolate: check ingredients if you're trying to keep this recipe coconut-free as some brands contain coconut oil.
  • Almond butter: you can swap this out for another nut butter of your choice. Peanut butter or cashew butter work really well. I recommend using a runny nut butter and if possible one that's been roasted for the best flavor!
  • If you prefer dark or dairy-free milk chocolate, why not swap out the white chocolate. These cookies are incredibly tasty with dark chocolate as it compliments the tartness of the raspberries so well. 
  • Give these cookies a holiday twist with the addition of some dried cranberries in place of those raspberries. I recommend adding the cranberries to the dough at the point when you add the white chocolate and kneading them throughout the dough.


Calories: 353kcal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 118mg | Potassium: 234mg | Fiber: 4g | Sugar: 26g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg