EASY Gluten Free Raspberry & White Chocolate Cookies (optional hint of lemon)

29th July 2021
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Gluten Free Raspberry & White Chocolate Cookies with an hint of lemon … I’VE FINALLY MADE THEM!!!! Crunchy edges, perfectly gooey middles, raspberry marbled throughout, pockets of white chocolate and a subtle hint of fresh lemon. And what’s more, they’re EASY.

I’ve been working on this one for weeks – as I’m sure some of you have seen on Instagram! I wanted a Gluten free Millie’s / Supermarket Bakery Style Cookie and I wasn’t prepared to settle for anything less!!

I also wanted to make sure:

(1) The ingredients were really basic and easy to get hold of

(2) Not too messy to make – lots of recipes online create a really mushy raspberry mix that is difficult to work with

(3) Works every single time – cookies can be temperamental but I wanted a recipe full of tips and tricks to make sure it works perfectly


Ingredients

Here’s a pic of all the bits you’re going to need to make my Gluten Free Raspberry & White Chocolate Cookies – this is a new feature for me so let me know what you think!

Replacements/Comments:

  • Light Brown Sugar – you can replace this with Caster Sugar, although the light brown sugar will improve the colour and give a more caramelly taste to the cookie
  • Plain Flour – I always use Doves Farm FREEE Gluten Free Plain Flour
  • Stork – stick to Stork!!! It’s the best!!!! The one in a foil block, not a tub
  • Frozen Raspberries – you could use any fruit you like! I’d stick to dried or frozen to make it easier to work with
  • Lemon – leave this out or replace it with another flavour if you like – I think almond or coconut would work well. Freshly squeezed lemon will work too but might be slightly more bitter so use half the amount.
  • Bicarb & Baking Powder – make sure yours are gluten free!!! Annoyingly some supermarket own brands contain wheat.

Questions about my Gluten Free Raspberry & White Chocolate Cookies

Q. Can I use fresh raspberries?

A. You can, but it will be messier! Frozen raspberries are cheaper too. If you’ve only got fresh raspberries in, I recommend sticking them in the freezer for half hour before making these.

Q. Can I skip the freezer time?

A. Freezing serves two purposes for my Gluten Free Raspberry & White Chocolate Cookies (1) it develops the flavour and (2) it makes the dough easier to mould into balls. If you’re short on time, you can skip the second lot of freezing and reduce the cooking time by 1 min, but you won’t be able to skip the first one. The dough will be far too runny to mould into balls.

Q. Can I swap the brown sugar for caster sugar?

A. Yes! The cookies won’t be quite so brown or caramel tasting – so if you can get light brown sugar it will be better, but if not golden caster or regular white caster will work too.

Got any more questions?? Let me know and I’ll add them!


WARNING – THIS RECIPE LOOKS REALLY LONG but its soooo easy – I’ve just included every single tip I can think of!

EASY Gluten Free Raspberry, White Chocolate & Lemon Cookies

Prep Time10 mins
Cook Time11 mins
Freezer Time (minimum)1 hr 15 mins

Ingredients

  • 275 g Gluten Free Plain Flour
  • 120 g Stork - the block that comes in foil – see picture above
  • 110 g Light Brown Sugar - replace with caster sugar if you haven't got any – but light brown is better here!
  • 90 g Caster Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda - aka bicarbonate of soda
  • 1 Whole Egg
  • 1 Egg Yolk

Flavourings

  • 160 g White Chocolate Chips +15g extra for scattering
  • 140 g Frozen Raspberries +15g extra for scattering
  • 1/2 tsp of Lemon Flavouring

Instructions

Make the Dough

  • If you've already got your raspberries out of the freezer, put them back in! They defrost quickly and they're easier to work with whilst frozen.
  • Melt the Stork butter in a pan on a very low temperate. Set aside.
    >Do not allow it to boil/burn!
  • Place the two types of sugar into a large mixing bowl and stir together until they're evenly mixed.
    >Use a balloon (hand) whisk/spoon
  • Add the melted butter to the sugar and whisk until fully combined
    >Use a balloon whisk again. Takes about 15 seconds of vigorous whisking. The sugar should look a little less grainy when you're done!
  • Add the whole egg, egg yolk and *lemon flavouring* and whisk in until fully combined
    >Balloon whisk for about 10 seconds
    >Don't forget the lemon!! I've tried adding the lemon at various stages but its definitely easier to fully whisk it in and get an even lemon taste throughout if you add it now!
  • Add half the flour and whisk in until fully combined.
    >Balloon whisk again!
  • Add the other half of the flour and whisk in until fully combined.
    >There should be no white bits of flour left in the mix at this stage. If there is, keep whisking!
  • Pour in your choc chips and stir through with a spoon/spatula so they are evenly distributed.
    >A spoon/spatula will be much easier to use than a balloon whisk now.
  • Take your raspberries out of the freezer. Check there's no big lumps of raspberries stuck together & if there is, break them up.
    >Why? It makes it harder to make cookie dough balls and means you're unlikely to get perfectly circular cookies
  • Add the frozen raspberries and stir through too.
    >Stir these as little as possible as the raspberries will start to get mushy if you mix too much!
  • Cover the mixing bowl with cling film and place into the freezer for at least 45 mins
    >Don't worry if its looking quite runny at this stage – it firms up loads in the freezer! It needs to be in the freezer for long enough for it to be easy to scoop into balls.
    >You can put it in the fridge rather than the freezer, but the raspberries will start to defrost and it can make the next stage a bit messy! Freezer is better if possible.

Make the Cookie Dough Balls

  • Line a plate/baking tray/something that fits into your freezer with baking paper/tin foil
  • Use a tablespoon/ice cream scoop to scoop out 1 golf ball sized portion of cookie dough.
    >I weigh the balls so they all cook evenly – mine are 65g each
  • Mould into a smooth-ish ball and place onto the baking paper/tin foil.
    >It hasn't got to be too neat, speed is more important – the more you handle it, the messier the ball will be as the raspberries melt and go mushy!
  • Place in the freezer for a further 30 mins.
    >The longer the better. 1 hr is ideal but I know its hard to wait so 30 mins will do!!!

Cook the Cookies

  • Pre-heat your oven to 175oC (fan).
  • Whilst your own is reaching temperature, line 2/3 baking trays with baking paper.
    >Top tip: if the baking paper is flapping around in the oven, it can cause the cookies to come out in funny shapes! A couple of ways to make it stay flat: (1) cut the paper to the exact shape of the baking tray, crunch it into a small and then stretch it out. This stops it curly up! (2) if you've got a spare baking tray to hand, cut the paper a bit bigger than baking tray. Stack the two baking trays ontop of each other. Place the baking paper ontop of the top tray and tuck the excess over the sides, sandwiching it in between the two trays
  • Take your cookie dough balls out of the freezer. If some of the balls are a bit messy, you can reshape them into rounds now! It'll be easier whilst they've come straight out of the freezer.
  • Place a maximum of 4 cookie balls onto each baking tray and place into the oven
    >I bake 3 on 1 tray at a time – not brave enough to do 4!!! They spread out a lot whilst cooking and ideally, you don't want them touching whilst cooking.
  • Place the trays into the oven for 6 mins.
  • Remove from the oven and tap them on the sides – this is to flatten them out a bit, to make them more of a Millie's cookie rather than a chunky cookie.
  • Scatter on a few more pieces of raspberry and white chocolate chunks (mainly for decoration and colour – there's plenty of taste going on in that cookie already!)
    This is what they'll look like at this stage – cooking but still runny in the middles!
  • Turn the tray around and place back into the oven for 5 mins
    >I recommend turning the tray because most peoples ovens are hotter at either the front/back so this gives the most even bake (as you can see from the pic above, mine are browner on the left than the right)
  • Remove the cookies from the oven.
    A) If they've gone nice and brown around the edges and slightly gooey in the middle then you're done!
    >Something like the photo – this was taken fresh out of the oven, before its had a chance to cool and set. The cookies will continue to cook whilst out of the oven so they'll still be very soft. Don't try to pick them up until they're cool! No need for a cooling rack either – just let them cool on the baking tray.
    B) If not, tap them on the sides again and put back in the oven for 2 mins. Remove from the oven and let them cool on the baking tray.
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