Gluten-Free Raspberry White Chocolate (Print Version)

Soft chewy cookies with tart raspberries and creamy white chocolate in a gluten-free treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 tsp baking soda
03 - 1/4 tsp salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 tsp pure vanilla extract

→ Add-Ins

09 - 3/4 cup white chocolate chips
10 - 3/4 cup fresh raspberries (or frozen, unthawed)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with both sugars in a large mixing bowl until light and creamy, about 2 minutes.
04 - Add egg and vanilla extract. Beat until thoroughly incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold white chocolate chips into the dough.
07 - Carefully fold in raspberries, handling gently to prevent excessive breaking.
08 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 11 to 13 minutes until edges are golden and centers are set.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The tart raspberries cut through the sweet white chocolate in the most perfect way
  • Nobody ever guesses these are gluten-free until you tell them
02 -
  • Using frozen raspberries? Do not thaw them under any circumstances or you'll regret everything
  • Every gluten-free flour blend behaves differently, so if your first batch spreads too much, try chilling the dough for 30 minutes next time
03 -
  • Weigh your flour if you have a kitchen scale because gluten-free flour packs down differently than regular flour
  • The cookies might look slightly underdone when you pull them out, but they'll continue cooking on the hot baking sheet and that's exactly what gives you that soft texture

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