Imagine biting into a perfectly soft, decadent cookie that combines the luxurious sweetness of white chocolate with the tangy burst of fresh raspberries - all while being completely vegan! These extraordinary cookies are not just a treat, but a culinary revelation that proves plant-based desserts can be mind-blowingly delicious. Whether you're a committed vegan, a curious foodie, or simply someone who loves extraordinary flavors, this recipe will transform your perception of what a cookie can be.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1/2 cup vegan white chocolate chips
- 1/2 cup fresh raspberries
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup plant-based milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring the surface is evenly covered.
- In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking powder, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- Melt the coconut oil in a small saucepan over low heat or in the microwave until completely liquid. Allow to cool slightly before adding to the dry ingredients.
- Pour the plant-based milk and melted coconut oil into the dry ingredient mixture. Stir with a spatula until a cohesive cookie dough forms, making sure all ingredients are well incorporated.
- Gently fold in the vegan white chocolate chips, being careful not to overmix the dough.
- Carefully fold in the fresh raspberries, distributing them evenly throughout the dough while maintaining their structural integrity.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your palm, creating a uniform thickness of approximately 1/2 inch.
- Place the baking sheet in the preheated oven and bake for 12 minutes, or until the edges are lightly golden and the cookies appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth, even mixing of the dough.
- Don't overmix the raspberries to prevent them from breaking and turning the dough pink.
- For extra moisture, you can add a teaspoon of vanilla extract to enhance the flavor profile.
- If the dough seems too dry, add plant-based milk one tablespoon at a time.
- For a more intense raspberry flavor, lightly crush some raspberries before folding them into the dough.
- Ensure your vegan white chocolate chips are high-quality for the best taste.
- Let the cookies cool completely to allow them to set and develop their perfect texture.
- For a decorative touch, reserve a few white chocolate chips and raspberries to press on top of the cookies before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
