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.

White Chocolate Raspberry Cookies

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5 from 1 review

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.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 18 cookies 1x
Category: Desserts
Method: Oven
Cuisine: American
Diet: Vegan

Ingredients

Scale

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

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Instructions

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.

Equipment

parchment sheets

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sheet pan

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cookie scoop

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Notes

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!

Nutrition

Serving Size: 1 cookie
Calories: 128 calories
Fat: 6 grams
Carbohydrates: 17 grams
Fiber: 2 grams
Protein: 3 grams

Find it online: https://healthyishappetite.com/white-chocolate-raspberry-cookies/