Can I use a different flour instead of coconut flour?

Coconut flour is uniquely absorbent and can't be substituted 1:1 with other flours. If you want to use almond flour instead, you'll need about 3 times as much, and the texture will be different. The cookies may also require longer refrigeration time to set properly.

My dough is too dry and crumbly. What went wrong?

Different brands of coconut flour and nut butters can vary in absorbency and moisture content. If your dough seems too dry, simply add a tablespoon of milk at a time until the dough holds together when pressed. Remember, the dough should be thick but moldable.

Can I use fresh raspberries instead of dried?

Fresh raspberries contain too much moisture for this recipe and would make the cookies soggy. Stick with dried or freeze-dried raspberries for the best results. If you only have fresh, you could try making a simple raspberry jam reduction to swirl into the dough instead.

Are these cookies gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free, making these cookies perfect for those with gluten sensitivities. Just be sure to check your white chocolate labels, as some brands may contain trace amounts of gluten or be processed in facilities that handle gluten.

White Chocolate Raspberry Cookies Recipe

Name: White Chocolate Raspberry Cookies Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: Base Ingredients; 1 cup coconut flour; 2 cups cashew butter (can use any nut or seed butter of choice); 2/3 cup maple syrup; Add-ins; 2-4 tablespoons white chocolate (chips or chunks); 1-2 tablespoons dried raspberries; Milk of choice (optional, as needed)

Description

These no-bake white chocolate raspberry cookies are deliciously soft and chewy with bursts of tangy dried raspberries and creamy white chocolate. Made with nut butter, coconut flour, and sweetened with maple syrup, they’re an easy, healthier, and gluten-free treat that comes together in just 10 minutes without the need for an oven.

Ingredients

Units Scale

Base Ingredients
1 cup coconut flour
2 cups cashew butter (can use any nut or seed butter of choice)
2/3 cup maple syrup
Add-ins
2–4 tablespoons white chocolate (chips or chunks)
1–2 tablespoons dried raspberries
Milk of choice (optional, as needed)

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Instructions

Prepare Baking Tray: Line a large baking tray or plate with baking paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, add the coconut flour and set aside.
Combine Wet Ingredients: In a microwave-safe bowl or on the stovetop, combine the cashew butter with maple syrup. Heat the mixture gently until melted, then mix until smooth and fully incorporated.
Combine Wet and Dry Mixtures: Add the melted cashew butter and maple syrup mixture to the bowl of coconut flour. Stir well until a fully combined dough forms. The mixture should be thick and slightly crumbly.
Add Chocolate and Raspberries: Fold the white chocolate chips and dried raspberries into the dough. Mix well to distribute evenly. If the batter is too crumbly, add a little milk of your choice until a thick, moldable dough forms.
Shape Cookies: Using your hands, form the dough into 12 evenly sized balls. Place them on the prepared baking tray and press each one down into a thick cookie shape. Use a fork to press down twice on each cookie to create a crosshatch pattern.
Chill: Refrigerate the cookies for at least 30 minutes, or until they are firm and set.

Notes

Storage: Store the cookies in an airtight container in the refrigerator for up to 2 weeks. Do not store at room temperature, as they become too soft.
Freezing: Place cookies in a freezer bag, separating layers with parchment paper, and freeze for up to 6 months. Thaw overnight in the fridge before serving.
Vegan Option: Use non-dairy milk and vegan white chocolate chips to make the recipe vegan-friendly.
Fruit Swap: Substitute dried raspberries with freeze-dried blueberries, strawberries, or blackberries, or use a mix of berries.
Add Jam: Add a spoonful of raspberry jam for a gooey center, but reduce the amount of milk by half.
Flavor Boost: Add 1 teaspoon of vanilla or almond extract for extra flavor.
Garnish: Sprinkle tops with sea salt or brown sugar before chilling, if desired.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 7g
Sodium: 35mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg