I’m just going to warn you upfront: the hype is legit.
These Raspberry White Chocolate Cookies are little pieces of pure magic and happiness, and they have the street cred to prove it.
While developing the recipe, I used my kids’ teachers as recipe testers, resulting in some seriously happy educators. I was asked for the recipe with gushing and praise accompanied by a starry-eyed reverence, because apparently sharing these lovelies with co-workers or family members was way too much to ask.
With that level of enthusiasm, I was afraid to say no, so here we are! This recipe is dedicated to the amazing Senior Kindergarten and Grade 2 teachers at our little neighbourhood school who are even more amazing than I imagined. Just like these cookies.
Not only did the teachers all rave about the cookies – they also couldn’t believe that they’re grain-free/gluten-free. With five years of gluten-free baking under my belt, I’ve tried just about every gluten and grain-free trick out there. I must say – I adore the combo of coconut flour and almond flour. Using either one on its own isn’t my favourite, but together they are sheer perfection.
A note about sugar: if you’ve been around R&H for any length of time, you know that most (all?) of my recipes use natural sweeteners. Honey, pure maple syrup, and coconut palm sugar are my usual suspects. I don’t miss refined sugar at all anymore.
Except for in these cookies.
If you are the type of real/whole foodie that abides by the 80/20 rule (80% of your diet is held to a very high standard, and 20% gives a cushion for compromises), you might allow sugar in your diet on a very special occasion, once in a long while.
THIS IS THAT OCCASION. THIS IS NOT A DRILL. I REPEAT: THIS IS THAT OCCASION.
If I only allowed myself to consume refined sugar once a year, it would be for these cookies. OBVIOUSLY.
You start with butter, eggs, and organic sugar creamed together, and melted white chocolate is swirled in. The rest of the ingredients come together and white chocolate chips are stirred in last. After baking, they’re finished with a generous smearing of raspberry jam, drizzled with more melted white chocolate on top. Somewhere along the way, magic happens and the heavens rejoice.
Tell me that doesn’t sound dreamy. (Clearly you’d be lying.)
You have one job today: set the wheels in motion to get these cookies into your mouth ASAP.
In advance: you’re so very welcome, and I love you too. xoxo.
P.S. This recipe for happiness is sponsored by Plan to Eat, because delicious food is their jam. (Jam – haha. See what I did there?) Because of the awesomeness of these cookies, the universe shall forever be in their debt.
Raspberry Double White Chocolate Cookies (Grain-Free)
- 1/2 cup butter softened
- 1 cup organic sugar
- 2 eggs
- 3 oz white baking chocolate melted
- 2 cups almond flour
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- Raspberry jam I like an organic jam sweetened with fruit juice
- 2 oz white baking chocolate
- 1 tsp coconut oil refined if you really don't want a slight coconut taste
- Cream together butter, sugar, and eggs with electric mixer.
- Melt 3oz white baking chocolate, and combine with butter mixture.
- Add almond flour, coconut flour, baking soda, and salt. Use a fork to mix up the dry ingredients a bit, then mix everything together well.
- Stir chocolate chips into the batter by hand.
- Drop batter by the spoonful on a baking sheet, a bit smaller than golf-ball sized.
- Bake at 350F for approximately 10 minutes, or when the edges are golden (peek in at 8 minutes, as oven temps vary).
- Melt 2 oz of white baking chocolate and stir in 1 tsp of coconut oil to thin it out. Add slightly more if necessary to achieve a nice drizzling consistency (small but steady stream off the spoon when lifted up).
- Let baked cookies cool for at least 5 minutes, then top with a nice dollop of raspberry jam, and a drizzle of melted white chocolate.
- Enjoy, and try to remember to share. 😉