Soft, chewy, bakery style cookies with bursts of raspberry and melty white chocolate — made with simple, everyday ingredients.
If you’ve ever grabbed a chunky cookie from a café and thought “I wish I could make these at home” — this is that recipe.
They’re soft in the middle, slightly crisp on the edges, and have those beautiful pops of raspberry that make them feel a little bit special… without any extra effort.
They’re also toddler friendly, naturally sweetened, and perfect to prep ahead for snacks during the week (or let’s be honest… with your coffee while the kids nap 🤍).
Ingredients
- 1 cup almond meal
- ¾ cup plain flour (or wholemeal)
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup melted butter (or coconut oil)
- ⅓ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup white chocolate chips
Topping:
- Frozen raspberries (do not thaw)
- Extra white choc chips (optional)
Method
- Preheat oven to 180°C and line a baking tray.
- In a bowl, mix almond meal, flour, baking soda and salt.
- In a separate bowl, whisk together melted butter, maple syrup, egg and vanilla.
- Combine wet and dry ingredients to form a soft dough.
- Fold through the white chocolate chips.
- Scoop dough into tall, chunky balls and place on the tray (don’t flatten).
- Press 2–3 frozen raspberries on top of each cookie and add a few extra choc chips if using.
- Bake for 10–12 minutes, until the edges are set but the centres are still soft.
- Allow to cool on the tray (they will firm up while staying chewy inside).
Tips
- Use frozen raspberries only to stop the cookies going soggy or grey
- Add raspberries just before baking for best results
- Slightly underbake for that soft, café-style centre
- If using icing sugar, dust just before serving only
🧊 Storage
Store in the fridge for 3–4 days or freeze for up to 1 month.