Preheat oven to 350*

In a large bowl combine almond, coconut and tapioca flours with baking soda, salt and vanilla beans

Toss to combine

In a stand mixer (you can use a hand mixer as well) add butter and whip on medium until it is a pale yellow color and softened

Add coconut sugar to mixer and whip with butter until combined

Add flour mix into mixing bowl slowly and combine, scraping down the sides as needed

Once combined add egg and almond milk

Add white chocolate and raspberries to cookie dough and mix until just combined

Using a fork, scoop about 1.5 Tbsp of cookie dough and roughly form them into a cookie shape, do not roll or flatten them as the jagged edges will help add some crisp

Place onto a baking sheet

Bake for 10 minutes

At the 10 minutes mark, gently pat cookie down for remaining 2-3 minutes

Cool on a cooling rack and serve