White chocolate raspberry cookies are a match made in flavor heaven! These are also slightly more wholesome than traditional cookies, 100% whole grain, and free of eggs and butter. They can double as a breakfast cookie!
If you loved the peanut butter banana blueberry breakfast cookies I shared on Instagram awhile back you will LOVE these white chocolate raspberry cookies. They’re similarly wholesome: 100% whole grain, free of eggs and butter. If you can find dairy-free white chocolate chips you can make them totally vegan. Nestlé has a new allergen-free option but I haven’t tried them yet.
I didn’t make them totally plant-based but they certainly pack the plant power! Here are the star ingredients:
- flaxseed + soy milk to make a flax “egg” that works great as high-fiber, pantry staple substitute. You can sub your preferred milk or milk alternative if you don’t have any soy.
- almond butter & coconut oil in place of the butter. I love butter too, but I wanted to keep these a little bit more wholesome.
- Just a bit of brown sugar – my baking sweetener of choice! I scaled back on the sugar because the raspberries and white chocolate chips are plenty sweet.
- vanilla extract for flavor
- rolled oats & white whole wheat flour to bring that whole grain goodness. I love the nuttiness and texture.
- baking soda & powder
- kosher salt to really bring out the flavor
- fresh raspberries, which give such a great pop of color and juicy sweetness!
- white chocolate chips. They pair wonderfully with the raspberries.
I am totally obsessed with how these turned out. Adding fresh fruit to cookies is an unexpected but fantastic add-in. I thought about using freeze-dried at one point and I’m sure that would work great in a pinch. In the peak of summer though, why not try fresh?
The raspberries definitely add moisture to the batter so be sure to follow my two important tips below so these turn out great for you every time.
Two Key Steps
There are two key steps that you absolutely should not skip when making these:
- Letting the dough rest after mixing. It’s on the wet side at first, but as you let it sit it thickens up and transforms into the perfect consistency. Give it at least 10 minutes.
- Chilling the cookies. At a minimum, let them cool completely or you’ll risk them falling apart. But if you really want to take these over the top, be sure to chill them. I store leftovers in the fridge and the texture is thick and chewy once cold. Since they’re a whole grain cookie and (mostly) vegan, this helps hold everything together.
Can I sub a real egg for the flax egg?
I haven’t tried it, but it should work just fine!
Will any milk or milk alternative work?
Absolutely. Try real milk, almond milk, oat milk, etc. All will work.
What if I don’t have almond butter?
As long as the consistency is “drippy” and it’s not the no-stir type, any nut butter will work but the flavor profile will change. I think the almond butter works really well with the raspberries and white chocolate but give peanut butter a try if you don’t have any on hand. Cashew butter could also be really nice!
Can I make them gluten-free?
I haven’t tested these with almond flour, but I think they would fall apart if you subbed it 1:1 for the whole wheat unless you added some other type of binder. This will be the next variation I test. Be sure to leave a comment if you try it!
These are a such a nice change from traditional cookie flavors, and perfect while summer berries are tasting great. Trust me when I say you need these in your life!
You might also like:
- Vegan Blondies with Sprinkles
- Vegan Oatmeal Cookies with Vanilla, Dates and Almond Butter
- Salted White Chocolate Sunflower Seed Butter Cups
White Chocolate Raspberry Cookies
White chocolate raspberry cookies are a match made in flavor heaven! They’re also slightly more wholesome than traditional cookies, 100% whole grain and vegan.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 2 Tablespoons milled flax
- 1/4 cup soy milk
- 1/4 cup almond butter
- 2 Tablespoons coconut oil
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 cup rolled oats
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup fresh raspberries, chopped
- 1/2 cup white chocolate chips
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Mix flax and soy milk in a small dish then let stand 2-3 minutes until thickened.
- Add almond butter, coconut oil, brown sugar, vanilla and the thickened flax egg to a large bowl and mix with a spatula until smooth and well combined.
- Whisk oats, flour, baking soda, baking powder and salt in a medium bowl.
- Add dry ingredients to wet ingredients; mix until just combined.
- Gently fold in the raspberries and white chocolate chips. Let batter rest for 10 minutes so it thickens up a bit and soaks up some of the moisture.
- Portion into 1.5 Tablespoon balls and drop on the baking sheet.
- Bake for 11 minutes or until set and just slightly brown around the edges. Cool on the pan for 10 minutes then transfer to a wire rack to finish. Store in an airtight container in the refrigerator for up to three days.
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- The resting time in step 6 is very important in the success of these cookies. I’ve tried skipping it, but they tend to fall apart because the dough is too wet.
- These are delicious straight out of the oven, but they’re especially good after cooling and chilling. They get a thick, chewy texture. I know it sounds strange but you have to trust me on this!
- Serving Size: 1 cookie
- Calories: 128 calories
- Fat: 6 grams
- Carbohydrates: 17 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: vegan oatmeal cookies, white chocolate desserts, fruit desserts, whole grain cookies
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