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