Ok, y’all, I have to level with you on this recipe. I’ve been dreaming about making something – anything! – with fresh raspberries since about two weeks ago. My dad watched C for me so I could get my hair cut (anyone else ever try to get a hair cut with a one-year old? Not. Gonna. Happen.) When I went to pick C up she and my dad were sitting on a swing together and he was thrilled to tell me that he’d introduced her to fresh picked raspberries. We took a stroll around his row of raspberries and C shoved them in her mouth as fast as she could. She giggles when she finds food to be particularly yummy and she giggled up a storm.
Since then I’ve been taking her to the raspberry bushes almost every day, picking a Solo cup full of them, and craving the berries as C devoured them. Today was the first day that she’s let me have any – I know I could take some, but she loves them so much! – and I jumped at the chance of making them into something delicious.
You guys. These cookies are insane. The flour mix is really straightforward and, I think, a good way to dip your toe into gluten free baking. Let’s take it slow, folks. This is going to be a long-term relationship and I see no reason to rush it.
GF Raspberry White Chocolate Cookies
bake at 350 for 10-13 minutes, you’ll get around 2 dozen cookies
I’m a new fan of reusable parchment paper. It’s a bit pricy but the results are amazing. And apparently mine can be used 1000 times. That’s a lot of cookies. Doctor your cookie sheet as you see fit for these babies.
1 1/4 c flour blend
1/2 t baking soda
1/4 t salt
1/4 t zantham gum
1 stick butter, softened (but not melted!)
1/3 c brown sugar
1/3 c sugar
1 t vanilla extract
1 c white chocolate chips
1-1 1/2 c fresh raspberries
Using a mixer, beat together the butter and sugars until fluffy. Add in the egg and vanilla and beat to combine. In a separate bowl whisk together the dry ingredients. Add to the butter/sugar mixture and stir to combine. Stir in the chocolate chips and then gently fold in the raspberries. They’re fresh, so they will break up, but some should remain whole. Spoon onto your prepped cookie sheet and bake. These cookies will spread a bit, so space them accordingly. Let them cool on the baking sheet for a few minutes before transferring them to your cooling rack so they don’t fall apart in transit. Then – and I know this is almost impossible! – let them cool before you eat them. This is a delicate cookie. It crisps beautifully around the edge but stays softer in the middle. Go check your mail, make some coffee, or let the dogs out. Just let them cool a bit and then go for it. Trust me.
A note about the dough: it’s hot here, and I’m betting it’s hot where you are, too. So don’t be afraid to pop the dough into the fridge in between batches. It’ll keep it from oozing everywhere before you’re ready for it to.
My flour blend is really simple. At this point in learning about GF baking there’s no need to get crazy, but don’t let that stop you or concern you. It’s delicious and makes awesome baked goods.
3 cups rice flour (I use white and buy mine at the local Asian Market. It’s from Thailand and is super fine and wonderful.)
1 cup cornstarch
1 cup tapioca starch
This stores wonderfully in an airtight container in your cupboard, although I imagine that it won’t sit there for very long.
I can’t stress enough to you how good these cookies are. Please buy some raspberries (or if you’re really lucky like me go pick some!) and make them.
People will probably want you to share, but I won’t tell if you don’t.