12 to 15 cookies
These cookies are a sure-fire reminder that raspberries and white chocolate are meant to be together! The fruity and slightly tart flavor of raspberries complements the creamy and sweet white chocolate. It’s no surprise that this flavor combo is one of the most popular in my cake business! I prefer using granulated sugar rather than liquid sweeteners in cookies as the latter tends to make cookies too chewy for my liking.
Anthea Cheng is author of Incredible Plant-Based Desserts. She is the creator of the blog and cake business Rainbow Nourishments. Follow her on Instagram @rainbownourishments. For more on Incredible Plant-Based Desserts, see here.
Preheat the oven to 350°F
Add all the dry ingredients to a large mixing bowl. Mix until combined and there are no lumps except from the white chocolate. Add the oil, aquafaba, and milk and mix until it forms a dough. Add more milk if the dough isn’t coming together. The dough should be soft and pliable. Gently fold the raspberries into the cookie dough.
Take about 1½ tablespoons of cookie dough at a time, roll into balls, and flatten on a lined baking tray, leaving some space between the cookies. Repeat until all the dough has been used up.
Bake the cookies for 12 to 15 minutes or until the edges are golden brown. Cool on a wire rack and enjoy them warm. When the cookies are completely cool, store them in an airtight container. They can be stored in the fridge for up to 1 week or in the freezer for up to 1 month.
These cookies will soften over time. To make the cookies crispy again, pop them on a lined baking tray in the oven at 210°F for 5 minutes. When they cool, they will crisp up. Cookies with a longer shelf life tend to have a high proportion of fats and sugars, but I kept both amounts relatively low to keep them wholesome!
For nut-free cookies, substitute both flours with 1¾ cup all-purpose flour and increase the oil to ½ cup.
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