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Sunday, 26 May 2019

Vegan Raspberry & White Chocolate Cookies

Chewy, soft, sweet cookies...can you beat them?
This recipe for the most delicious gluten free and vegan cookies is absolutely unbeatable. The texture is perfect, the most is more-ish and the flavour of fresh juicy raspberries and vegan white chocolate is mouth-wateringly good.

The cookies are super quick and easy to make but taste like you've put SO much effort into them. They'd make the perfect afternoon sweet treat with a cup of tea, a delicious dessert with a scoop of ice-cream or even a wonderful foodie gift for a loved one.

In terms of the ingredients they're all gluten free, vegan and apart from the vegan white chocolate they're refined sugar free too! I used a tasty and inexpensive vegan white chocolate from Sainsburys but there are so many on the market these days. If you couldn't find white chocolate you could always use dark chocolate instead, or even chopped nuts would be delicious. The recipe is super adaptable so do some experimenting!

I know this recipe is going to go down a treat, as it did in my household! I look forward to seeing your creations!

Vegan Strawberry & White Chocolate Cookies

Yield: 10-12
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Soft & chewy gluten free cookies with fresh raspberries and sweet vegan white chocolate.


  • 200g plain flour (I used gluten free)
  • 150g coconut sugar
  • 100g vegan butter OR coconut oil
  • 1 tbsp arrowroot flour
  • 5 tbsp maple syrup
  • 50ml almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 100g vegan white chocolate
  • 100g fresh raspberries
  • pinch of salt 


How to cook Vegan Strawberry & White Chocolate Cookies

  1. Pre-heat the oven to 160 degrees celsius. 
  2. Whisk together the vegan butter/coconut oil and the coconut sugar until creamy, soft and well combined.
  3. Mix the arrowroot flour with 1 tbsp water and set to one side.
  4. Sift the flour into a mixing bowl with the creamed together butter and coconut sugar and add in baking powder. Fold.
  5. Chop the chocolate bar into chunks and add to the mixing bowl along with the vanilla extract, maple syrup and salt. Mix well.
  6. Chop the raspberries and add them to the mixture, folding gently.
  7. Line a large baking tray with baking powder.
  8. Using your hands mould the mixture into golf ball sized shapes and spread out evenly on the tray. The mixture will be fairly wet so to help with this very slightly wet your hands - it'll make it easier to mould the cookies!
  9. Press the cookies down slightly then place in the oven to bake for around 14 minutes. TIP - the cookies might look soft still but they firm up as they cool so don't leave them in too long.
  10. Keep in an airtight container and consume within a couple of days. 
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