Raspberry White Chocolate Cookies (Low Carb, Gluten Free)
These White Chocolate Raspberry Cookies are delicious large and chewy cookies with fresh raspberries and white chocolate chips. If you're a fan of white chocolate and fresh berries, we can assure you that the combination of flavors is classic and fabulous.
Servings: 12 cookies
Calories: 298kcal
Ingredients
- 8 tablespoons unsalted butter, melted and cooled (1 stick)
- 96 grams granular erythritol (½ cup)
- 96 grams brown sugar replacement (½ cup)
- 1 tablespoon vanilla extract
- 4 ounces full fat cream cheese, room temperature
- 2 large eggs, room temperature
- 224 grams Bob's Red Mill super fine almond flour (2 cups)
- 28 grams Bob's Red Mill coconut flour (¼ cup)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon Bob's Red Mill xanthan gum
- 200 grams sugar free white chocolate chips, divided
- 2.5 ounces fresh raspberries, chopped
Instructions
- In a large bowl or stand mixer, cream together sweeteners and melted butter until light and fluffy, about 5-7 minutes. Once combined, add in cream cheese, and vanilla extract. Continue mixing on medium speed for about 5 more minutes. Scrape the bowl once and mix again to ensure everything is fully incorporated.
- Now, add in eggs one at a time over medium speed and mix until completely combined.
- In a separate bowl, sift almond flour, coconut flour, kosher salt, baking soda, and xanthan gum. Gently fold the dry ingredients into the wet ingredient mixture with a hand mixer on medium speed. Scrape the sides of the bowl once more, and mix again until the cookie dough is completely combined.
- Using a rubber spatula, gently fold in the white chocolate chips, reserving some for topping the cookies later on. Once white chocolate chips are incorporated, very gently fold in the raspberries. This will take about 2-3 folds Be careful not to stir too much at this point, as the fresh raspberry juice will stain the batter a slightly blue or purple color.
- Chill the cookie dough for about 30 minutes before baking to help prevent spreading. Preheat the oven to 350°F after chilling the cookie dough. Using a large cookie scoop, scoop out large pieces of dough.Add to a prepared cookie sheet leaving lots of space in between each cookie. Since these cookies are so large we only baked 5 at a time.
- Bake the cookies for 10 minutes, then remove them from the oven and bang the pan hard about 5 times on the counter. This creates amazing ripples.After banging the pan you can also add the remaining white chocolate chips to the top of the cookies, and return them to the oven to bake for another 5-7 minutes until just set.Use a cookie cutter to shape or "scoot" the cookies as soon as they come out of the oven while they are still nice and hot. This is how we created a lovely and perfectly round cookie.
- Allow the cookies to cool for about 10 minutes on the baking sheet so they can set before transferring them to a cooling rack to cool completely. That's it! Enjoy!
- Store at room temperature in an airtight container for up to 3 days, then transfer to the fridge for an additional 2 days.
Notes
- Make sure to chill the cookies before baking.
- Use any sweetener that you like that bulks and bakes like sugar.
- Ensure your butter is not too hot (just warm) before beginning.
- Place baking rack on the center rack for best results.
- To avoid burning chocolate chips, add the ones you'd like to add on top near the end of baking.
- Allow to cool completely so cookies can set to avoid breaking them apart.
Nutrition
Calories: 298kcal | Carbohydrates: 14g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 347mg | Potassium: 79mg | Fiber: 7g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg