Description
Delight in these Vegan White Chocolate Raspberry Cookies, featuring a perfect balance of sweet white chocolate chips and tart raspberries in a soft, chewy cookie. These dairy-free, egg-free treats are easy to make and perfect for satisfying your sweet tooth with a plant-based twist.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup vegan white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a large bowl, mix the melted coconut oil with brown sugar and granulated sugar until smooth. Stir in the unsweetened applesauce and vanilla extract until fully incorporated.
- Form dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the cookies tender.
- Add white chocolate and raspberries: Gently fold in the vegan white chocolate chips and fresh raspberries, taking care not to crush the raspberries too much.
- Shape cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set. The cookies will firm up as they cool.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use fresh raspberries if possible; frozen raspberries can release extra moisture and make the dough too wet.
- For a nut-free version, ensure your vegan white chocolate chips are made without nuts.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If dough is too sticky to handle, chill it for 20-30 minutes before shaping cookies.