From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Raspberry White Chocolate Cookies
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Instructions
1
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First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl. Cream together until combined.
2
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Then, add in egg and vanilla extract. Beat until combined.
3
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Add in gluten free flour, sea salt, and baking soda. Stir until a thick dough is formed.
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Then, fold in white chocolate chips.
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Very gently fold in chopped raspberries.
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Place bowl of dough in fridge for at least 30 minutes, up to overnight.
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Once dough is chilled, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
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Use ice cream scoop to scoop 1 inch balls of dough onto lined pan.
9
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Bake for 10 to 12 minutes or until cookies are just set in the middle.
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Remove from oven. Allow cookies to cool on pan for 5 minutes.
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Finally, carefully transfer cookies to cooling rack to finish cooling.
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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