What happens when you get raspberries + white chocolate + the best crunchy-on-the-outside, soft-in-the-inside cookies? This recipe! So simple to make and absolutely delicious to eat (especially when they’re still warm, fresh out of the oven), I can guarantee they will go down a treat. This vegan-friendly recipe would work amazingly with dark chocolate instead of white, perhaps even with different berries or even dried fruit. The best thing is to experiment 🙂

Again, thanks to Sweet Freedom for providing the natural sweetener made from 100% fruit – it gives the cookies a delicious taste and helps to make them a healthy(ish) snack ideal partnered with a brew!


  • 120g oat flour (I used Buy Wholefoods Online)
  • 30g sweetener or stevia
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 50g smooth nut butter (I used Pip & Nut)
  • 3 tablespoons Sweet Freedom Fruit Syrup
  • 100ml almond milk (I used Rude Health)
  • 1 teaspoon vanilla extract
  • 40g frozen raspberries
  • 30g white chocolate (can be dairy-free/vegan), chopped

Get making!

  1. Preheat the oven to 180C and place a large sheet of greaseproof paper onto a baking tray.
  2. Mix together the oat flour, sweetener, cinnamon and baking powder in a bowl.
  3. Whisk together the nut butter, fruit syrup, milk and vanilla then pour into the dry ingredients to form a dough. Stir in the raspberries and white chocolate carefully.
  4. Divide into 8 pieces and place on the baking tray. Flatten down each with the palm of your hand then bake for 15 minutes until golden. 
  5. Enjoy while still warm or once cooled – delicious either way!