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No Bake White Chocolate Raspberry Cookies

A delightful treat featuring soft, chewy cookies filled with tangy raspberries and creamy white chocolate, perfect for any occasion.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1/2 cup almond flour Can be substituted with regular flour or oat flour.
  • 1 pinch salt
Wet Ingredients
  • 1/2 cup white chocolate chips
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup Adjust based on sweetness preference.
  • 1 teaspoon vanilla extract
Add-in
  • 1/2 cup fresh raspberries Be careful not to crush them too much.

Method
 

Preparation
  1. In a large bowl, combine the rolled oats, almond flour, and a pinch of salt. Mix them together thoroughly.
  2. In a small saucepan over low heat, melt the coconut oil and white chocolate chips together until smooth. Stir regularly to avoid burning.
  3. Remove the saucepan from the heat and add the honey (or maple syrup) and vanilla extract. Stir to combine well with the melted chocolate mixture.
  4. Pour the wet ingredients into the dry mixture and stir until everything is evenly coated.
  5. Gently fold in the fresh raspberries, being careful not to crush them too much.
  6. Using your hands or a spoon, create small cookie shapes on a baking sheet lined with parchment paper.
  7. Refrigerate the cookies for at least 30 minutes until they are firm.
Serving
  1. Once set, enjoy your no bake white chocolate raspberry cookies as a delightful treat!

Notes

These cookies pair wonderfully with tea or cold milk. You can also serve them with vanilla ice cream or yogurt. Allow the cookies to chill long enough for them to set properly. Store in an airtight container in the fridge for up to a week or freeze for three months.