Single Serve White Chocolate and Raspberry Cookie

In my personal opinion, white chocolate and raspberry is the best cookie flavour. None of the other cookie flavour could ever top white chocolate and raspberry.

I don’t even like raspberries on their own, BUT IN COOKIES, it’s always so good!!

So ever since I made a single serve chocolate chip cookie, I wanted to do a raspberry version just in case you’re ever feeling like a single serve cookie but don’t want a regular chocolate chip one. 

Veganising This

I wanted to make sure that this recipe didn’t use an egg because, I don’t like when single serve recipes tell you to use just an egg yolk or a tablespoon of egg.

But also I wanted this recipe to be easily veganisable. I feel like once the eggs are removed from recipes, then everything else is easy to veganise. 

If you want a vegan cookie just swap the butter with a dairy-free butter or you could use coconut oil, and then just use vegan chocolate!!

Video Tutorial

Single Serve White Chocolate and Raspberry Cookie

Single Serve White Chocolate and Raspberry Cookie

Ingredients

  • 15g unsalted butter

  • 15g raspberries

  • 2 tablespoons granulated sugar

  • 40g plain flour

  • 1/8 teaspoon baking powder

  • 30g white chocolate chips

Directions

  • Start by pre-heating your oven to 180c/350f.
  • Add the butter into a bowl and place this in the microwave to melt.
  • Once melted, add in the raspberries and just mash these with a fork.
  • Mix in the sugar, then add the flour and baking powder. Now just add the chocolate.
  • Roll this dough into a ball then place it onto a baking paper lined tray.
  • Bake this for 20 minutes. After 10 minutes, take the tray out and slam in down on your counter a few times. This will just help it spread a little more.
  • Place this back in the oven for the remaining time. Once it has baked, let it cool on the tray for about 5 minutes before trying to pick it up and then you are done!
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