Friday 11 October 2019

Vegan White Chocolate and Raspberry Cookies

Vegan White Chocolate and Raspberry Cookies

Since giving up dairy and eggs, I feel like I've really been missing the supermarket cookies you see her in the UK. I've made my standard chocolate chip, double chocolate - but I knew there was one more I needed to try (not oat and raisin, does anyone actually like them?!). Obviously White Chocolate and Raspberry!
It turns out it's now pretty easy to make your own, I just used my standard vegan cookie recipe, subbed in dairy free white chocolate and some freeze dried raspberries, and BAM - you've got yourself some tasty cookies.

If you make these recipes, feel free to tag me on Instagram using #susiechef or tagging me @susiechef , I really hope you like them!

Vegan White Chocolate and Raspberry Cookies

  • 100g Dairy-free Butter
  • 75g Soft-light Brown Sugar
  • 1.5 tbsp Golden Syrup
  • 100g Dairy Free White Chocolate Chips (I used Sainsbury's Free From White Chocolate cut into chunks)
  • 15g Freeze Dried Raspberries
  • 1/2 tsp Vanilla Essence
  • 175g Self-raising Flour
Cooking Directions
  1. Beat your dairy-free butter until it is soft, then mix in the sugar. 
  2. Once light and fluffy, stir in the golden syrup, 75g of the chocolate chips and 10g of the freeze dried raspberries. 
  3. Fold in the self-raising flour then the vanilla essence.
  4. Transfer your dough to a tupperware box and chill in the fridge for at least 30 minutes. 
  5. Preheat your oven to 180 degrees celsius. Line a large baking tray with greaseproof paper.
  6. Place spoonfuls of the cookie dough mixture onto the baking tray, rolling the dough in your palms to make balls, then squishing them down slightly on the tray. 
  7. Using the remaining chocolate chips, add a couple to each of the cookie dough balls before baking. 
  8. Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top. 
  9. As soon as the cookies come out the oven, push a few of the leftover freeze dried raspberries into the top of each cookie - make sure to do this whilst the cookies are still soft!
  10. Leave the cookie to cool on the baking trays for a few minutes before transferring to a cooling rack to cool fully.
©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission. All information on this blog is for entertainment purposes only.

Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.


  1. Hi. Would love to know what the purpose of the golden syrup is in the recipe and what kind of texture it brings? And if we dont add it in, what would it be like? Cant wait to try this recipe though. Looks amazing

    1. Hi! The golden syrup acts as a nice sweetener and binds the mixture together :) I think leaving it out might be a problem with ensuring the cookies stick together, so I’d suggest subbing in maple syrup or honey, but you’ll like need less than the golden syrup measurement as both are runnier! Just enough to make the usual cookie batter texture :) hope you like them!


Blog Design Created by pipdig