From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
First, add butter, white sugar and brown sugar to a stand mixer or mixing bowl. Cream together until combined.
2
Then, add in egg and vanilla extract. Beat until combined.
3
Add in gluten free flour, sea salt, and baking soda. Stir until a thick dough is formed.
4
Then, fold in white chocolate chips.
5
Very gently fold in chopped raspberries.
6
Place bowl of dough in fridge for at least 30 minutes, up to overnight.
7
Once dough is chilled, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
8
Use ice cream scoop to scoop 1 inch balls of dough onto lined pan.
9
Bake for 10 to 12 minutes or until cookies are just set in the middle.
10
Remove from oven. Allow cookies to cool on pan for 5 minutes.
11
Finally, carefully transfer cookies to cooling rack to finish cooling.
My Calorie Intake
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Tips & Tricks (5)
- Freeze Raspberries First ❄️Toss fresh raspberries in a light coating of gluten-free flour and freeze them for 30 minutes before folding into the dough to prevent them from breaking apart and bleeding into the cookies.
- Brown Your Butter 🧈Melt and brown the butter until it's nutty and golden, then cool it completely before creaming with sugars to add complex, rich depth that elevates the entire cookie.
- Don't Overmix the Dough 🥄Mix only until ingredients are just combined after adding the gluten-free flour to avoid overdeveloping gluten-free starches, which can result in tough, dense cookies instead of chewy ones.
- Chill Dough for Better Shape 🕐Refrigerate the dough for at least 2 hours before baking so the cookies spread evenly and maintain their thick, chewy texture while staying defined and attractive.
- Underbake Slightly for Chewiness 🍪Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the hot baking sheet for perfect chewy results.
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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