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Grain-Free Raspberry + White Chocolate Chip Cookies

The perfect Grain-Free Raspberry and White Chocolate Chunk cookie for everything. Paleo friendly and gluten free.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Paleo / Gluten-Free / Grain-Free
Servings: 1 dozen
Author: the Whole Smiths


  • 1 C. almond flour
  • 2 Tbsp. coconut flour
  • 2 Tbsp. tapioca flour
  • 1/2 tsp. baking soda
  • 1 vanilla bean beans / seeds removed from pod
  • Pinch of salt preferable Maldon or sea
  • 5 Tbsp. grass fed butter at room temp ghee optional but preferable to butter
  • 1/2 C. + 1 Tbsp. coconut sugar
  • 1 egg
  • 1 Tbsp. almond milk
  • 3/4 C. dried raspberries
  • 1/3 C. broken white chocolate chunks


  • 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