Description
Sweet-tart raspberries and zesty lemon meet creamy white chocolate bliss!
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup coconut oil (or softened butter)
½ cup maple syrup or coconut sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp lemon juice
½ cup white chocolate chips
½ cup fresh or frozen raspberries (gently folded in)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, whisk flour, baking soda, and salt.
In another bowl, mix oil, syrup, egg, vanilla, lemon zest, and lemon juice until smooth.
Combine wet and dry ingredients. Stir in white chocolate chips, then gently fold in raspberries.
Scoop dough onto baking sheet (about 1½ tbsp per cookie).
Bake for 10–12 minutes until edges are lightly golden.
Cool on pan for 5 mins, then transfer to a rack.
- Prep Time: 10 min
- Cook Time: 12 min
Nutrition
- Serving Size: 18
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g