If you’re on the lookout for a cookie that’s both indulgent and bursting with flavour, these gluten-free raspberry and white chocolate cookies are sure to impress! Imagine a perfect balance of tart, juicy raspberries and the creamy sweetness of white chocolate, all nestled inside a soft, chewy cookie that’s naturally gluten-free. Whether you’re craving a sweet treat to pair with your afternoon coffee or searching for a special dessert to serve at your next gathering, these cookies are a showstopper.
Not only are they loaded with flavour, but the combination of fresh raspberries and rich white chocolate brings out the best of both ingredients, creating a melt-in-your-mouth experience with every bite. And the best part? These cookies are so easy to make, you don’t need to be a baking expert to enjoy them. With simple, gluten-free ingredients and a quick preparation time, you can have a batch of these delicious treats ready in no time!
Perfect for anyone who loves a bit of sweetness with a hint of fruitiness, these cookies are guaranteed to become a favorite in your baking repertoire. Whether you’re gluten-sensitive or just looking for a healthier alternative, this recipe makes no compromises on taste or texture. So, grab your baking tools, and get ready to enjoy these gluten-free raspberry and white chocolate cookies—they’re a truly irresistible treat!
🍪 Tips & Tricks for Perfect Gluten-Free Raspberry & White Chocolate Cookies
To help you bake the perfect batch of gluten-free raspberry and white chocolate cookies, here are some helpful tips and tricks that will ensure they come out soft, chewy, and loaded with flavour every time:
🥄 1. Use the Right Gluten-Free Flour Blend
Choose a gluten-free flour blend that includes xanthan gum or guar gum for structure. If your flour doesn’t include these, consider adding 1/2 tsp of xanthan gum to help the cookies hold together.
Almond flour can be used for added flavor and moisture, but it’s best to combine it with other gluten-free flours to prevent a dense cookie.
🍫 2. Quality White Chocolate Makes a Difference
Use high-quality white chocolate for a richer, creamier flavor. Avoid white chocolate chips that are overly sweet or contain fillers. You can chop up a white chocolate bar for larger chunks that melt beautifully in the cookie.
Fold in white chocolate gently so that you get pockets of creamy chocolate throughout the cookies. Over-mixing can cause the chocolate to break down too much in the dough.
🍓 3. Handling Fresh Raspberries
Use fresh raspberries when possible, but if you have frozen raspberries, make sure to thaw them and drain any excess liquid before mixing them into the dough.
Chop large raspberries into smaller pieces to ensure the fruit is evenly distributed without weighing down the cookies.
Coat the raspberries in a bit of gluten-free flour before adding them to the dough. This helps prevent them from bleeding too much into the batter and creating pink dough.
🧈 4. Don’t Overmix the Dough
Mix gently to avoid overworking the dough, which can lead to tough cookies. Simply combine the ingredients until just incorporated, and you’re good to go.
Resting the dough for about 30 minutes in the fridge can help the cookies hold their shape better while baking, especially since gluten-free dough can be stickier than traditional dough.
🌡️ 5. Perfect Baking Temperature
Preheat your oven to 175°C and line your baking sheet with parchment paper or a silicone mat to prevent sticking.
Bake for 9-12 minutes, or until the edges are golden brown, and the center is just set. Keep an eye on the cookies as gluten-free ones can bake a little faster or slower depending on the thickness of the dough.
🥄 6. Portion the Dough Evenly
Use a cookie scoop to make sure your cookies are uniform in size. This helps them bake evenly and gives you consistent results. A tablespoon-sized scoop works perfectly for this recipe.
Flatten the dough slightly with your hands before baking to ensure they spread evenly while baking. Gluten-free cookies sometimes don’t spread as much as regular cookies, so a slight flattening ensures a chewy centre with slightly crispy edges.
🥄 7. Don't Skip the Cooling Time
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This gives them time to set and firm up, making them less likely to fall apart.
Allow them to cool completely for the best texture. Gluten-free cookies can be delicate when warm, but they firm up and become wonderfully chewy as they cool.
🍯 8. Add Some Zest or Spice
For an added flavor boost, try adding a bit of lemon zest or vanilla extract to complement the sweetness of the white chocolate and the tartness of the raspberries.
Cinnamon or a pinch of salt can enhance the overall flavour profile and balance out the sweetness of the white chocolate.
🍪 Storing and Freezing Tips
Store your cookies in an airtight container at room temperature for up to 5 days.
Freeze dough for up to 3 months—scoop out the dough, freeze the balls on a baking sheet, and once solid, transfer them to a freezer-safe bag. When ready, bake them straight from the freezer, adding a couple of extra minutes to the bake time.
By following these tips, you’ll have perfectly chewy, flavorful, and stunning gluten-free raspberry and white chocolate cookies every time. Enjoy your baking, and feel free to experiment with variations—like adding chopped nuts or other berries!
Ingredients:
100 g caster sugar
100 g light brown sugar
120 g butter dairy free alternative if necessary
1 large egg
1/2 tsp vanilla extract
300 g gluten free plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
130 g white chocolate chips or chunks
50 g raspberries
In a bowl, mix together both your light brown sugar and caster sugar with your melted butter. Mix until it all comes together and is fully combined.
Add your egg and vanilla extract to the bowl and continue to mix until combined once more.
Add your gluten free flour and bicarbonate of soda to the bowl and mix till combined.. It can be hard work and takes time to really combine it all but it'll form a perfect cookie dough (you could use a stand mixer if you wish.
Add the white chocolate chips/chunks and give them a good mix in so they are distributed evenly.
Carefully add your raspberries. Try and mix them with your spoon however you might need to do it even more carefully with your hands. Ensure they are evenly dispersed. The mixture is a little messy than usual but don't worry it will be worth it!
Cover your mixing bowl with clingfilm and chill in the fridge for about an hour or freezer for 40 minutes.
Heat your oven to 180C and prepare a couple of baking trays baking parchment paper.
Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball, around 60g or use an ice cream scoop to ensure they are even) and place them on your trays. Try and get some raspberry near the top of the ball to give the cookies a better chance of having the red/pink raspberry colour.
The cookies will spread a little so leave some gaps between them so you may need to cook them in batches.
Pop into the preheated oven for 12-15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
Remove from the oven and leave to cool on the baking tray before moving them.
Enjoy!
🍪 A Perfectly Sweet & Tangy Treat
These gluten-free raspberry and white chocolate cookies are a delightful treat that combines the richness of white chocolate with the bright, tangy flavor of fresh raspberries. The soft, chewy texture and burst of fruity sweetness make every bite a pure indulgence. Whether you're baking for a special occasion or simply craving a sweet snack, these cookies are sure to impress.
Not only are they gluten-free, but they also bring a balance of flavours that make them incredibly addictive. Easy to make and delicious to eat, these cookies will undoubtedly become a favourite in your baking repertoire.
Enjoy these irresistible bites of goodness, and share them with friends and family for an unforgettable treat.
Happy baking! 🍪✨
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