My family reckons my raspberry cookies are one of my best cookie recipes, so I elevated them with a few tweaks to make a simple, no-bake version with one key addition- white chocolate. White chocolate and raspberries make the most incredible combination and the tartness from the berries balances out the overtly sweet white chocolate. My recipe is also different because it involves no baking!
Why this recipe works
Uses dried raspberries. You don’t need to wait for berry season. This no-bake recipe uses only dried raspberries! Quick and easy. With little to no prep, this recipe comes together in no time. All you need to do is melt, mix, shape, and set. It is so versatile! You can make these cookies for a bake sale, holiday meal, picnic, dessert, or a snack. Perfect texture. Thick and chewy yet soft in the middle, no wonder my family begs me to make them all the time.
Ingredients Needed (and substitutions)
As mentioned earlier, this recipe calls for just five simple ingredients. Here is what you’ll need:
Coconut flour. A safe-to-eat flour in its raw state. It’s gluten-free and grain-free and doesn’t have any coconut flavor. Cashew butter. Smooth and creamy cashew butter. If you don’t have cashew butter, use almond butter or peanut butter. Maple syrup. Sweetens the cookies and helps bind them together. Honey or agave nectar will also work. White chocolate. Use your favorite brand of white chocolate to make these no-bake cookies. Chop them into tiny or big pieces per your liking. Dried raspberries. The best part of this recipe is that you don’t have to wait all summer for fresh raspberries. Use freeze-dried or dried raspberries to make this recipe. Milk of choice. Use plant-based or dairy milk of your choice to bring the dough together.
Find the printable recipe with measurements below.
How to make white chocolate raspberry cookies
Step 1- Melt the wet ingredients. Add cashew butter and maple syrup to a microwave-safe bowl and melt it. Alternatively, melt them together on a stovetop. Mix it until homogenous and set aside. Step 2- Make the cookie dough. Pour the liquid mixture over the coconut flour and stir to combine. Fold in white chocolate pieces and dried raspberries. Add milk to adjust the consistency if the mixture is too difficult to shape. Step 3- Shape your cookies. Make even-sized balls from the dough, place them on the prepped baking tray, and gently press to achieve the cookie shape. Step 4- Set the cookies. Mark the cookies by pressing them down with a fork. Then, transfer the tray to the fridge and refrigerate until it firms up.
Recipe tips and variations
Adjust the sweetness. Sometimes, the white chocolate can be overpowering and a little too sweet (yes, even as a diehard sweet tooth I can admit this!). So, add more or less based on your preference. Use best quality ingredients. Since this recipe uses only five simple ingredients, ensure you use only good-quality ones. Make them double chocolate. Add some complexity to the recipe by folding a few dark chocolate chips into your mix. Optional mix-ins. Add chopped nuts and other dried berries to the recipe. You could also drizzle melted white chocolate or decorate with a lemon glaze.
Storage instructions
To store. Refrigerate these cookies in an airtight box for up to two weeks. To freeze. These cookies freeze well for up to six months. Wrap the cookies in parchment paper and freeze them in ziplock bags.
More no-bake cookies to try
No-bake fudge cookies Coconut snowball cookies
Frequently asked questions
