Raspberry and White Chocolate Cookies (Gluten Free)

5 from 4 votes

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!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Author: Mary Smith

Equipment

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

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