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Vegan White Chocolate and Raspberry Cookies

Prep Time15 mins
Cook Time10 mins
Servings: 8 cookies


  • 140 g golden caster sugar
  • 100 g white choc chunks
  • 1/8 tsp salt
  • 200 g plain flour
  • 1/2 tsp baking soda
  • 60 g vegan butter, melted
  • 70 g runny almond butter
  • 80 g golden syrup
  • 3 tbsp plant milk
  • 1 handful frozen or freeze-dried raspberries


  • Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.
  • In a large bowl, combine the golden caster sugar, chocolate chunks and salt. Sieve in the flour and soda.
  • In a separate bowl, combine the almond butter, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands. If the dough is too dry, add 1-3 tablespoons of plant milk. Gently fold in the frozen raspberries.
  • Divide the dough into 8 golf sized balls, flatten slightly and place on the baking tray.
  • Bake in the middle of the oven for 8-10 minutes. The edges of the cookies should feel firm but the centre will be still quite soft.
  • Once baked, remove from the cookie tray and let cool on a cooling rack.