These gluten free Raspberry and White Chocolate Cookies are the perfect mix of sweet and tart. They are soft, chewy, and absolutely irresistible!

raspberry and white chocolate chip cookies spread out with a bowl of dried raspberries and white chocolate next to them

What Makes This Recipe Great

There is no better combo than creamy white chocolate and tangy raspberries! These Raspberry and White Chocolate Cookies are gluten free, soft, chewy, and absolutely delicious. They are the perfect cookie to have any time of year, but they are especially festive-looking for Valentine’s Day! These are some of my favorite cookie recipes I’ve made for my site. They are incredibly easy to make, and also very versatile. Not a fan of white chocolate? Feel free to use dark chocolate or milk chocolate instead. You will love the sweet and tart flavors in these cookies.

Recipe Highlights

  • Gluten free with dairy free option
  • Sweet and tart
  • Soft and chewy
  • Easy to make
  • Freezer-friendly
  • Perfect for Valentine’s Day

Ingredient Notes

ingredients for white chocolate raspberry cookies

Butter: Feel free to use vegan butter for dairy free. I’ve found that Miyokos or Kite Hill brand work best.

Granulated sugar

Brown Sugar: Look for light brown and make sure to pack it in the cup when measuring!

Egg + egg yolk: I’ve found that using 1 egg + a yolk vs 2 full large eggs yields a better cookie texture.

Gluten Free 1:1 Flour: I like King Arthur Baking brand measure for measure gluten free flour.

Vanilla extract

Raspberries: I tested these cookies with freeze-dried or dehydrated raspberries (pictured) and fresh berries. Fresh were delicious, however they made the cookies turn purple / gray because of the chemical reaction when baking. There was also a little too much moisture in the cookie dough when the berries broke apart. You can feel free to use fresh raspberries, but beware of the color change that may happen! The cookies will also be slightly softer when you use fresh raspberries. I got freeze-dried raspberries at Target (Good & Gather brand) and they worked well! Frozen raspberries may result in green cookies, but they will still be delicious.

White chocolate: Gluten free white chocolate brands (from my research) include Tollhouse, Good & Gather, Lily’s, Pascha, and Enjoy Life. If you need to be dairy free, look for the Enjoy Life or Pascha brands. White chocolate chunks from white chocolate bars will also work!

Baking soda & baking powder: Make sure to look for gluten free, aluminum-free baking powder!

How To Make Raspberry White Chocolate Cookies

the first four steps for making gluten free cookies

Step 1

Preheat oven to 375. Line 2 baking sheets with parchment paper. In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt. 

Step 2

In a separate larger bowl, add the butter and sugars.

Step 3

Cream the butter and sugars together until combined.

Step 4

Add in the egg, egg yolk, and vanilla extract.

Steps 5 through 8 for how to make cookies in quadrants

Step 5

Beat until smooth and creamy.

Step 6

Add the dry ingredients / flour mixture into the wet ingredients bowl.

Step 7

Mix to combine. You may need to use some elbow grease!

Step 8

Add in the white chocolate chips.

steps 9 through 12 for making white chocolate raspberry cookies

Step 9

Stir to combine.

Step 10

Add the dried raspberries to the bowl.

Step 11

Gently fold them in. It’s ok if they break into pieces. Chill dough for at least 30 minutes. 

Step 12

Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place the cookie dough balls 1-2 inches apart on your parchment-lined baking sheet. You will have 24 cookies total.

Bake for 10-12 minutes until just starting to turn golden brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

Press some extra white chocolate chips and freeze-dried raspberries into the top of each cookie for a prettier look. Enjoy!

white chocolate raspberry cookies on a baking sheet

Tips, Tricks & Variations

Chilling the dough: I recommend chilling the dough for at least 30 minutes for chewy cookies. If you don’t chill the dough, they may be more flat and hard, but still delicious. Depending on the chill time, they can turn out soft and chewy, or hard and crunchy.

Storage: Store cookies in an airtight container on the counter for up to 5 days.

Freezing: You can store the baked cookies in an airtight freezer safe container or freezer bag for up to 6 months.

Additional mix-ins: Feel free to add macadamia nuts or coconut to this recipe – I think both would work well! If you prefer to use freeze-dried strawberries instead, those will also work.

cookies stacked on a piece of wood

Recipe FAQ’s

Why did my white chocolate and raspberry cookies turn green?

Sometimes the acidity from fresh raspberries can react with the baking soda and baking powder in the dough, causing the cookies to turn a greenish-blue color. This is why I decided to use the freeze-dried raspberries instead!

Do white chocolate and raspberries go together?

100% – This combo is so delicious. The creamy, sweet white chocolate plus tart raspberries make for one amazing combination in these chewy gluten free cookies!

Are these gluten free cookies nut free?

Yes, these cookies happen to be nut free!

white chocolate raspberry cookies in a pile with a bite taken out of one

More Gluten Free Dessert Recipes

Chocolate Chipless Cookies

No Bake Mini Cheesecakes

Pretzel Crack

Cranberry Orange Scones

Key Lime Pie

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!

Raspberry and White Chocolate Cookies (Gluten Free)

These gluten free Raspberry and White Chocolate Cookies are the perfect mix of sweet and tart flavors. They are soft, chewy, and absolutely irresistible!
5 from 1 vote
Leave a Review »

Ingredients

  • ¾ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1.5 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 ¼ cups gluten free 1:1 Measure for Measure flour, I like King Arthur Baking brand
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ cup white chocolate chips, + more for topping
  • ½ cup freeze-dried raspberries*, + more for topping. See notes below regarding fresh / frozen raspberries

Equipment

Instructions
 

  • Preheat oven to 375. Line 2 baking sheets with parchment paper.
  • In a medium bowl, mix the gluten free flour, baking soda, baking powder, and salt. 
  • In a separate larger bowl, cream the butter and sugars together until combined. Beat in the egg, egg yolk, and vanilla extract.
  • Add the dry ingredients into the wet ingredients bowl and mix to combine. Add in the white chocolate chips and stir to combine. Add the dried raspberries and fold them in. It's ok if they break into pieces. You will need to use some elbow grease to combine the dough!
  • Refrigerate the dough for at least 30 minutes. 
  • Use a 1.5 tbsp cookie scoop and roll the dough into balls. Place them 1-2 inches apart on your baking sheets. You will have 24 cookies total.
  • Bake for 10-12 minutes until just starting to brown. Remove and let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
  • Press some additional white chocolate chips and freeze-dried raspberries into the top of each cookie for a prettier look. Enjoy!

Notes

Raspberries: You can also use fresh or frozen raspberries, but please be aware that they may turn the cookies a blue or green color due to the chemical reaction with the baking soda during baking! They will still taste delicious, but the color can be off-putting.
Storage: Store cookies in an airtight container on the counter for up to 5 days.
Freezing: You can store the baked cookies in an airtight freezer safe container for up to 6 months.
Additional mix-ins: Feel free to add macadamia nuts or coconut to this recipe – I think both would work well! If you prefer to use freeze-dried strawberries instead, those will also work.

Nutrition

Serving: 1cookie, Calories: 175kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 110mg, Potassium: 31mg, Fiber: 1g, Sugar: 17g, Vitamin A: 200IU, Vitamin C: 0.03mg, Calcium: 33mg, Iron: 1mg