Raspberry White Chocolate Cookies

Updated at: Thu, 30 May 2024 23:38:40 GMT

Step 1

In a medium bowl, melt the butter.

Step 2

Add the coconut sugar, egg, and vanilla. Whisk until combined.

Step 3

Add the almond flour, oats, baking soda, and salt to the bowl. Whisk again until combined.

Step 4

Fold in most of the chopped chocolate and most of the raspberries, saving some to sprinkle on top when the cookies are done baking.

Step 5

Chill the dough for 30 minutes to 1 hour.

Step 6

Preheat the oven to 350F.

Step 7

Use a cookie scooper to scoop out 2 tablespoon cookie dough balls on a baking sheet lined with parchment paper.

Step 8

Press the remaining chopped chocolate into the tops of the balls and flatten the tops of the cookie dough balls slightly.

Step 9

Bake for 10 – 12 minutes until the edges are golden brown.

Step 10

Remove from the oven and allow the cookies to cool on the pan for 15 minutes.

Step 11

With the back of a spoon or fork, crush the remaining freeze-dried raspberries. They don’t have to be too powdery, just smaller pieces.

Step 12

Sprinkle the tops of the cookies with the crushed raspberries and salt.

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