Hey there, fellow foodies!
Life's been a little chaotic lately, hasn't it? Sometimes, you just need a little sweet escape, a moment of pure, unadulterated deliciousness. And that's exactly what these Raspberry White Chocolate Cloud Cookies are for. Forget the stresses of the day (and, let's be real, the never-ending home reno dramas) and dive into a world of soft, chewy, berry-studded goodness.
I've been juggling a million things at once, from rogue bathroom fixtures to the electrical equivalent of a doomsday scenario (seriously, a full house rewire?!) but amidst all the chaos I found myself craving some good old-fashioned comfort. And what's more comforting than freshly baked cookies, right?
These aren't just any cookies, though. They're packed with the goodness of juicy, peak-season raspberries that burst in your mouth. And the vegan white chocolate? Oh my! It creates these sweet little pools of happiness within every bite. We're keeping things plant-based and gluten-free because everyone deserves a little joy, no matter their dietary needs.
Why You'll Love These Cookies:
- Easy Peasy: Minimal effort, maximum flavour. Even if you are juggling a dodgy socket, or a plumber who can't find his spanner, you can knock these up in minutes.
- Healthy-ish: Ok, they are cookies but they are packed with fruit and use plant-based fats, so we're not entirely off track, right?
- Vegan & Gluten-Free: These cookies are suitable for a wide range of dietary needs, but are still utterly delicious.
- Texture Heaven: Soft, chewy centers with slightly crispy edges - the perfect cookie experience.
- Bursting with Flavour: The combination of tangy raspberries and sweet white chocolate is pure magic.
Let's Get Baking!
Yields: 12 cookies
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients:
- 100g softened coconut oil (or vegan butter)
- 50g almond butter (or cashew butter)
- 170g sugar (a mix of caster and demerara works great)
- 1 tsp vanilla extract
- 90ml soy milk (or other plant milk)
- 250g gluten-free all-purpose flour mix
- ½ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 75g vegan white chocolate, coarsely chopped
- 100g fresh raspberries
- 50g chopped almonds
Instructions:
- In a mixing bowl, cream together the softened coconut oil, almond butter, and sugar using a fork until well combined.
- Stir in the vanilla extract and soy milk.
- Add the gluten-free flour, salt, baking powder, and baking soda. Mix until you get a uniform dough.
- Gently fold in most of the chopped white chocolate, raspberries, and almonds with a spoon, being careful not to mash the raspberries too much.
- Chill the dough in the fridge for about 30 minutes.
- Preheat your oven to 180°C (355°F) and line a baking tray with parchment paper.
- Divide the dough into 12 equal-sized pieces and place them on the baking tray, leaving some space between them. They will spread a little. Flatten them slightly with your hand.
- Decorate the tops of the cookies with any remaining white chocolate and almonds.
- Bake for 12-13 minutes, until the edges turn lightly golden brown.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack. They are a little fragile when hot.
Tips for Cookie Success:
- For the best texture and flavor, use good-quality vegan white chocolate. If you use cheap, low quality stuff it will simply melt into an oily mess.
- Don't overmix the dough. Once everything is just combined, you are good to go.
- Use fresh raspberries for best results.
- If you're using frozen raspberries, you might want to let them thaw slightly or dust them with some cornstarch to prevent excess moisture.
- Enjoy these treats on the same day they are baked for maximum deliciousness, as the raspberries may cause them to soften a little by the next day.
These cookies are perfect with a cup of tea or a glass of plant-based milk. They are also ideal for sharing... or keeping them all for yourself (we won't judge!) And hey, if they bring a little more joy to your day in this chaotic life, then I am happy.
Happy baking! And remember, even when life throws you a curveball, there's always time for a cookie.
Until next time!
Ella x