Gluten-Free Raspberry White Chocolate Cookies — Soft & Chewy

Why You’ll Love This Recipe

The contrast of creamy white chocolate and tangy raspberries makes these cookies stand out. They’re gluten free, tender in the center with a slight chew, and simple to prepare. Swap white chocolate for dark or milk chocolate if you prefer — the combination of sweet and tart remains delightful.

These cookies are versatile and forgiving, great for gifting or serving at a celebration. If you’d like another gluten-free cookie option, try a wedding cookie or scone recipe from your collection of favorites.

Recipe Highlights

• Gluten free, with a dairy-free option
• Sweet and tart flavor profile
• Soft, chewy texture
• Easy to make and freezer-friendly
• Looks festive for holidays like Valentine’s Day

• Butter: Use regular or a vegan butter (brands like Miyoko’s or Kite Hill work well) for a dairy-free option.
• Sugars: Granulated and light brown sugar (packed) provide sweetness and chew.
• Egg + yolk: One whole egg plus one yolk gives a tender, chewy texture.
• Gluten-free 1:1 flour: A measure-for-measure blend (such as King Arthur) simplifies substitution.
• Raspberries: Freeze-dried raspberries keep the bright color and texture without adding extra moisture; fresh raspberries work but can change the cookie color (sometimes to purple/gray or green) and add moisture.
• White chocolate: Use a gluten-free brand or white chocolate chunks; dairy-free options include brands like Enjoy Life or Pascha.
• Leaveners: Baking soda and baking powder (gluten free and aluminum free) help the cookies rise and brown.

Step 1

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.

Step 2

In a larger bowl, cream the softened butter with the granulated and brown sugars until smooth.

Step 3

Beat in the egg, egg yolk, and vanilla extract until combined and creamy.

Step 5

Gradually add the dry ingredients to the wet ingredients and mix until combined. The dough may require a bit of effort to fully incorporate.

Step 6

Fold in the white chocolate chips until evenly distributed.

Step 7

Add the freeze-dried raspberries and gently fold them in — it’s fine if they break into pieces.

Step 8

Chill the dough for at least 30 minutes to help the cookies keep their shape and remain chewy.

Step 9

Using a 1.5 tablespoon cookie scoop, form the dough into balls and place them 1–2 inches apart on the prepared baking sheets. This recipe yields about 24 cookies.

Step 10

Bake 10–12 minutes, until the edges are just starting to turn golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Step 11

For a prettier presentation, press a few extra white chocolate chips and some freeze-dried raspberries onto the tops of the warm cookies. Serve and enjoy.

Tips, Tricks & Variations

Chill time: Refrigerating the dough for at least 30 minutes yields thicker, chewier cookies. If you skip chilling, the cookies may spread more and be crisper.

Storage: Keep cookies in an airtight container at room temperature up to 5 days.

Freezing: Baked cookies freeze well in an airtight container for up to 6 months.

Mix-ins: Add toasted macadamia nuts, shredded coconut, or swap freeze-dried strawberries for raspberries for a different flavor profile.

More Gluten Free Dessert Recipes

• Chocolate Chipless Cookies
• No Bake Mini Cheesecakes
• Pretzel Crack
• Cranberry Orange Scones
• Key Lime Pie