Raspberry & White Chocolate Cookie

Raspberry & White Chocolate Cookie | Don’t Milk It

I really missed raspberry and white chocolate cookies when I went vegan, so I knew I had to have a go at veganising them, and this large single serving cookie turned out great! With subtle hints of raspberry and white chocolate you really won’t miss the artificial flavouring of store bought raspberry cookies.

Raspberry & White Chocolate Cookie | Don’t Milk It

Raspberry & White Chocolate Cookie

Makes: 1 Serving
Prep Time: 10 mins
Cooking Time: 12 mins

  • 22g Plain Flour
  • Pinch Baking Soda
  • 14g Vegan Butter
  • 8g Light Brown Sugar
  • 13g Granulated Sugar
  • 1/4 tsp Vanilla Extract
  • 10g Oats
  • 2 Raspberries (about 6g) (plus 3 extra for topping)
  • 2 White Chocolate Squares (about 4g each) (I use Ichoc White Vanilla)

Preheat the oven to 180C fan/200C/400F/Gas Mark 6

Prepare a baking tray by lining it with a piece of grease proof paper.

In a small bowl mix flour and baking soda.

In another bowl cream together butter and sugars. Add the vanilla and stir.

Now add the dry mixture to the wet and combine as much as possible.

Chop 4g of white chocolate into really small pieces.

Add the 2 raspberries, chopped chocolate, and oats to the mixture and mash until a dough forms.

Roll with your hands into a ball and place on baking sheet.

Press down to make a round 1 cm thick disc.

Chop up another 4g of chocolate, into chunkier pieces this time, and push them into the top along with another three whole raspberries. (you can chop these too if you like but I haven’t tried doing this)

Bake for 11-12 mins.

Leave to cool slightly and transfer to a cooling rack until completely cooled.

Raspberry & White Chocolate Cookie | Don’t Milk It

Raspberry & White Chocolate Cookie | Don’t Milk It

Raspberry & White Chocolate Cookie | Don’t Milk It

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