A deliciously simple vegan cookie recipe, these cookies are extremely gooey in the middle. Dairy-free white chocolate is now widely available in most supermarkets and health food stores – if you prefer you can use dark chocolate instead.
Vegan White Chocolate & Raspberry Cookies
If you prefer your recipe to be free from gluten, swap to a gluten-free flour instead. White chocolate and raspberry is a fantastic combination.
- 100g coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 200g flour
- 100g dairy-free butter
- 1 tsp vanilla extract
- 80g dairy-free chocolate
- 6-8 raspberries
Begin by pre-heating the oven to 180C degrees.
Using the bowl of your Ninja Kitchen system, add the dough blade, pour in the coconut sugar, baking powder, salt and flour and pulse slightly to combing the ingredients together.
Pour the melted butter and vanilla extract and select LOW/DOUGH to combine the wet and dry ingredients together to form the cookie dough.
Throw in white chocolate pieces and mix with the dough.
Form balls with the palm of your hands and placed them in a baking tray lined with greaseproof paper.
Place small pieces of fresh chopped raspberries over the cookies.
Press down slightly and place in the oven and bake for 10-12 minutes.
Enjoy the cookies whilst they are warm.