Raspberry White Chocolate Chunk Cookies (Vegan and Gluten Free)

Name: Raspberry White Chocolate Chunk Cookies (Vegan and Gluten Free)
Prep time: 10 min
Cook time: 12 min
Total time: 14 min
Ingredients: 1/3 c. vegan white chocolate coins ((or a vegan white chocolate bar or chips)); 1 Peanut's Bake Shop Chocolate Chunk Cookie Kit; 2 Tbsp. water ((30 ml)); 1/4 c. neutral flavored oil ((59 ml) such as Canola (NonGMO, if possible)); 1/4 - 1/3 c. raspberry jam ((bright red raspberry jam tends to look best))

By Audrey Dunham - May 18, 2020 - Updated April 19, 2023

5 from 1 vote

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The combination of semi-sweet chocolate chunks, white chocolate pieces, plus sweet and tangy raspberry jam all come together to create one of the most magical cookies you’ll ever experience! Trust me on this.

If you’ve ever been to Disneyland park in Anaheim, California, then perhaps you’re familiar with the White Chocolate Raspberry Cookies that can be found in nearly all of their bakeries throughout the park. If you’re not familiar, then let me just say – these cookies are unbelievable and truly an experience your tastebuds won’t forget! They are a big, gorgeous treat of a cookie loaded with both white and dark chocolate and just enough raspberry to add a splash of tangy sweet pizzaz. SO good!

Therefore, when I went the vegan route, I knew someday a copy cat version of this cookie would be created in the Dunham kitchen, simply because I couldn’t bear the thought of never experiencing that magical cookie flavor combo again.

I’m proud to say that my version of this famous Disneyland cookie has been successfully created and I’m here to share it with you now. This recipe for Raspberry White Chocolate Chunk Cookies is the absolute top-rated, number one favorite cookie in our family now, and I’m begging you to try it so you can experience this insane flavor-blasting treat for yourself!

Why this recipe works:

The semi-sweet chocolate chunks, white chocolate pieces and tangy sweet raspberry jam all come together like a well rehearsed symphony. It is truly one of the most decadently special cookies ever made in our kitchen.
This recipe is extremely easy to make and requires minimal ingredients all thanks to the number one ingredient: a Peanut’s Bake Shop Chocolate Chunk Cookie Kit.
Amazingly, these cookies are vegan/dairy free, gluten free and nut free, so they can be shared with friends who have special dietary needs or preferences. Thankfully, you’ll never be able to tell that these cookies are free of anything!

Is there a such thing as vegan white chocolate?

Yes! There are a few brands of vegan white chocolate coins, bars, as well as chips out there. However, I recommend starting with large pieces of white chocolate that can be roughly chopped, such as these.

Looking for other easy to make, vegan and gluten free cookies? Then please try my:

How to Make Raspberry White Chocolate Chunk Cookies:

1. Start by preheating your oven to 350°F/177°C. Then, line a baking sheet with parchment paper. No parchment? No prob. Any non-stick baking sheet will do.

2. Then, roughly chop your white chocolate. Set it aside for now.

3. To a medium-sized mixing bowl, add your Peanut’s Bake Shop Chocolate Chunk cookie mix, white chocolate pieces, water, and oil, and stir until well combined.

4. Divide the dough into 12 equal-sized balls and place on a nonstick or parchment lined baking sheet a few inches apart. Use a second sheet, if necessary. Note: If your dough is too dry to form into balls, follow the directions on the back of the cookie kit package to see what to do about it.

5. Make a thumbprint right in the middle of each dough ball to create little cookie dough nests. This may cause some chocolate pieces to fall out, but push them back in as best you can. You want each cookie to have as much chocolate in it as possible!

6. Add a rounded teaspoon of jam to the center of each cookie dough nest and then smooth over the surface a bit.

7. Bake these beauties in your preheated oven for 12 minutes, or until the cookie surrounding the jam is matte rather than shiny. It’s better to slightly underbake than overbake!

8. As SOON as the cookies come out of the oven, use a spatula to help push the edges in on any misshapen cookies to help create nicely shaped, round cookies. You won’t be able to do this after they’ve begun to cool, so it’s important to do this while they’re still piping hot.

9. Allow your cookies to cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack. ENJOY!

Tips for Making These Raspberry White Chocolate Chunk Cookies:

Dryer cookie dough works best, but if it’s too dry to form into dough balls, add an extra teaspoon of water, stir, and then try forming into balls again.
Use a neutral flavored oil when mixing up the dough, such as nonGMO canola, safflower or sunflower, if possible.
Raspberry flavored jam is definitely my preference for this recipe, but feel free to get creative, if you like. I imagine a blackberry or mixed berry jam would work nicely, as well.
If your cookies turned out too crispy, here’s a trick: once 100% completely cool (after about 2 hours), place them in either an airtight container or a gallon-sized resealable bag for several hours or overnight. The next morning your cookies will then likely be very soft.

I hope you love love love these cookies as much as we do!

Have you tried this recipe? If so, please leave a star rating and comment below! Your feedback is very helpful to me as well as others. Thanks so much in advance!