Name: Vegan White Chocolate Raspberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 20ml of room temperature water; 2 teaspoons of ground flaxseed; 120g of dairy-free butter; 150g of caster sugar; 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste); 240g of plain / all purpose flour; 1 teaspoon of bicarbonate of soda; 1 teaspoon of cornstarch / cornflour; 100g of dairy-free white chocolate chunks / chips; 50g of freeze dried raspberries; Raspberry jam (for filling); 200g of dairy-free white chocolate; Freeze dried raspberries (for topping)

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Introduction

These Vegan White Chocolate Raspberry Cookies combine creamy dairy-free white chocolate with tart freeze-dried raspberries for a delightful treat. Perfectly soft with a crisp edge and a chocolate coating, they’re sure to impress both vegans and non-vegans alike.

A close-up view of a cookie being held by a woman's hand wrapped in light brown paper with cute small drawings. The cookie has one thick layer of creamy white icing topped with small red berry bits. Around it, more cookies are placed on a white marbled surface; one cookie has two dollops of white cream on top with red bits, and another is fully covered in the same white icing with red bits. Scattered fresh raspberries add a pop of red color, and the scene has a cozy, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20ml of room temperature water
2 teaspoons of ground flaxseed
120g of dairy-free butter
150g of caster sugar
1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
240g of plain / all purpose flour
1 teaspoon of bicarbonate of soda
1 teaspoon of cornstarch / cornflour
100g of dairy-free white chocolate chunks / chips
50g of freeze dried raspberries
Raspberry jam (for filling)
200g of dairy-free white chocolate (for coating)
Additional freeze dried raspberries (for decoration)

Instructions

Step 1: Preheat your oven to 180°C fan and line a baking tray with greaseproof paper. This recipe makes about two trays of cookies, so plan to bake one tray at a time.
Step 2: In a small bowl, combine the water and ground flaxseed. Stir well and set aside for 5 minutes to thicken, forming your flax egg.
Step 3: In a medium bowl, beat the dairy-free butter, caster sugar, and vanilla extract with a handheld whisk or stand mixer until pale and creamy. Add the flax egg and mix to combine.
Step 4: Sieve in the flour, bicarbonate of soda, and cornstarch. Stir everything together into a thick cookie dough.
Step 5: Fold in the dairy-free white chocolate chunks and freeze dried raspberries until evenly mixed throughout the dough.
Step 6: Scoop the dough into 40g balls using spoons or an ice cream scoop. Make a dent in each ball, add a small amount of raspberry jam, then carefully shape the dough over the jam to seal it completely.
Step 7: Place the cookie dough balls on the lined baking tray, spacing them apart. Do not flatten them, as they will spread slightly during baking.
Step 8: Bake in the middle of the oven for 10–12 minutes, until the edges are lightly golden.
Step 9: Remove from the oven and use a round cookie cutter slightly larger than the cookies to gently shape them while still warm.
Step 10: Let the cookies cool completely on the baking tray or a wire rack. They will be soft at first but will crisp up as they cool.
Step 11: To prepare the chocolate coating, melt 200g of dairy-free white chocolate in a microwave in 30-second increments or using a bain-marie on the hob until smooth.
Step 12: Stir in freeze dried raspberries into the melted chocolate. Allow the chocolate to cool slightly until it thickens for easier coating.
Step 13: Line a baking tray with greaseproof paper. Spoon small circles of melted chocolate onto the tray, slightly larger than the cookies. Place each cookie on a chocolate circle to create a chocolate base.
Step 14: Use a spoon to drizzle and spread the chocolate over the top and edges of each cookie, fully coating them.
Step 15: While the chocolate is still wet, sprinkle additional freeze dried raspberries on top for decoration.
Step 16: Place the tray in the fridge for 10–20 minutes until the chocolate sets completely.
Step 17: Once set, your Vegan White Chocolate Raspberry Cookies are ready to serve and enjoy!

Tips & Variations

Use a kitchen scale to measure cookie dough balls for even-sized cookies and consistent baking.
For a nutty flavor, swap some of the flour for ground almonds.
If you don’t have freeze dried raspberries, fresh raspberries can be used inside but may add moisture—reduce jam slightly to compensate.
To make these gluten-free, substitute the plain flour with a gluten-free all-purpose blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them cool to maintain the chocolate coating. For longer storage, freeze the cookies in a sealed container for up to 2 months; thaw at room temperature before serving. Avoid reheating to preserve texture and coating.

How to Serve

The image shows a close-up of a woman's hand holding a round cookie wrapped partially in beige paper with small brown drawings. The cookie is thick and covered with a smooth, creamy white frosting topped with small red sprinkles scattered evenly. In the background, there is a white plate with more cookies, each layered with white frosting and red sprinkles. Fresh red strawberries are placed around the scene on a white marbled surface, adding a bright contrast. The lighting makes the frosting shine softly, showing a rich, smooth texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without the chocolate coating?

Yes, the cookies are delicious on their own without the white chocolate coating. Simply skip the coating steps and enjoy as soft, jam-filled cookies.

What can I use instead of ground flaxseed?

If you don’t have ground flaxseed to make the flax egg, you can use 1 tablespoon of chia seeds mixed with 3 tablespoons of water, or use a commercial egg replacer suitable for baking.