Raspberry White Chocolate Chip Cookies are moist and chewy, and a great summertime dessert. The raspberries deliver a sweet and tart flavor and the nondairy white chocolate chips make this a decadent dessert that your family will really enjoy.
Raspberry White Chocolate Chip Cookies
Ingredients:
1/2 Cup of vegan butter, softened slightly
1 Cup of coconut sugar
3 Tablespoons of organic sugar
1/4 Cup of unsweetened almond milk
2 Teaspoons of vanilla extract
1 3/4 Cups of all-purpose gluten free flour
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/2 Cup of fresh raspberries
1/2 Cup of graham crackers, crushed
1 Cup of vegan nondairy white chocolate chips
Directions:
-Add the vegan butter, coconut sugar and granulated sugar to a large bowl. Then use a handheld mixer and cream the butter and sugars until combined about 2 minutes. Add the plant based milk and vanilla extract then combine ingredient’s.
-Add the gluten-free all purpose flour, baking soda, Himalayan salt and graham crackers to the bowl then mix again.
Fold in the nondairy white chocolate chips and raspberries. Try not to over mix.
-Cover the cookie dough with plastic wrap and place in the refrigerator to chill for at least 30 minutes or overnight.
-Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Use a cookie scooper and roll the dough into balls and transfer to a baking sheet. Bake the cookies for 11 – 15 minutes on the middle rack of the oven. Remove the cookies from the oven then cool for 5 minutes on the baking sheet. Enjoy!
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