These chewy gluten free raspberry cookies are loaded with creamy white chocolate and bursts of fresh raspberries. The flavor is vibrant and buttery with just the right balance of sweetness and tart berry goodness.
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Skill Level: Beginner
Flavor Remix: Try adding a hint of lemon zest to the dough.
Allergy Watch: Dairy Free Option, Nut-Free
If you've ever had trouble with berries bleeding or your cookies spreading too much, don't worry, I have the solution.
Most raspberry cookies rely on freeze-dried berries, which make the dough crumbly and the cookies dry. My cookies rely on fresh raspberries for a fruit-forward flavor. It also makes them more affordable to make! The key is to gently fold the raspberries into the dough so they break up slightly but don't totally mash them.
The dough is carefully balanced with a little cornstarch for softness and a perfectly chewy texture. The dough chills just long enough to hold its shape when baked.
These cookies have a delightful chewy texture, similar to my oat flour chocolate chip cookies or my gluten free pumpkin snickerdoodles.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Mixing cornstarch with GF flour is my trick to using fresh raspberries. You can substitute with additional flour, but it has to be by weight!
- Raspberries: You can use frozen as long as you thaw first and drain off any excessive liquid.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- White Chocolate: You can use chopped white chocolate or chopped white chocolate.
- Vanilla: You can substitute vanilla paste.
How to Make Gluten Free White Chocolate Raspberry Cookies
A step-by-step visual guide for making gluten-free raspberry cookies. You can skip to the recipe for the full written instructions.
Prepare the Cookie Dough
Build air into the batter by thoroughly mixing the butter and sugar. Sift the dry ingredients before adding. Fold in the chocolate and raspberries.
Chill and Bake
Scoop the dough and chill to prevents spreading. Bake until the edges are golden and the centers look just set. They'll continue to bake slightly on the sheet as they cool, giving you that perfect soft middle.
Recipe Tips
- Softened butter and room-temperature eggs ensure a smooth, even dough. Cold butter or eggs can lead to streaks of unmixed fat, which causes cookies to spread unevenly.
- Scrape down your bowl often, any bits of unmixed butter will melt out, leaving a mess.
- Fold the raspberries in by hand. Be gentle!
- Rotating your pans during baking will give you even color and texture.
More Gluten Free Cookies
Make Ahead and Storing
Make Ahead: Scoop the dough, place on a tray, and refrigerate for up to 24 hours or freeze up to 3 months.
Storing: Store baked cookies in an airtight container at room temperature for 3-4 days.
Freezing: Freeze baked cookies up to 2 months. Thaw at room temperature before serving.
📖 Recipe
Gluten Free White Chocolate Raspberry Cookies
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Ingredients
- 2 ¼ cups 1:1 gluten-free flour with xanthan gum
- ½ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup chopped white chocolate or white chocolate chips
- ½ cup fresh raspberries
Instructions
- In a bowl, mix together the flour, cornstarch, baking soda, and salt. Set aside.2 ¼ cups 1:1 gluten-free flour with xanthan gum, ½ cup cornstarch, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, then add the eggs one at a time, scraping down the bowl between each addition. Add the vanilla extract and beat just until combined.¾ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1½ teaspoons vanilla extract
- Add the dry ingredients to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure the flour is well incorporated.
- Add the white chocolate, mixing on low speed until just combined. Gently fold in the raspberries by hand.1 cup chopped white chocolate, ½ cup fresh raspberries
- Using a medium cookie scoop, scoop the cookie dough onto a baking sheet with the dough balls touching slightly. Refrigerate for 1 hour, or up to 4 hours.
- While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place the dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Very gently press each dough ball to flatten slightly.
- Bake the cookies for 12-15 minutes, rotating the baking sheet halfway through baking. Once the cookies are done, remove them from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Equipment
- electric mixer or stand mixer
- cookie sheet
Sandra Toomey says
These decedent cookies are easy to make and taste wonderful. If the dough becomes too wet place, place the dough in the refrigerator for 5-10 minutes.
Jen Wooster says
Thank you for the review!