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2 Tbsp milled flaxseed
4 tsp water
1 cup smooth almond butter
1 cup soft brown sugar
1 tsp vanilla extract
1 cup ground almonds
½ tsp sea salt
2.5 oz vegan white chocolate chips
⅓ cup fresh raspberries


Preheat oven to 350°F. Line base of baking tray with parchment paper. Make a “flax egg” by adding milled flaxseeds to a bowl with 4 teaspoons of water. Stir and allow to sit for 5 minutes.

Roughly chop white chocolate and set aside.

Add almond butter and brown sugar to a large bowl and beat together using a whisk. Add the flax egg and vanilla and whisk briefly to combine. Then add the baking soda, salt, and ground almonds. Mix using a spatula until the ingredients are evenly combined. Add in raspberries and ⅔ of the white chocolate and knead the mixture to evenly distribute them throughout the dough.

Roll the cookie dough into golf ball-sized balls and place them on the baking tray, leaving at least 2 inches between the cookies. Use the back of the spoon to slightly flatten the cookies into discs.

Add the raspberries on the tops and also stud the cookies with the remaining white chocolate chips. Bake for 10-12 minutes or until the cookies have spread and are slightly browned. Remove from the oven and allow the cookies to cool on the baking tray for about 5 minutes. Then carefully slide the sheet of parchment paper off the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature. Store in an airtight container at room temperature and consume within three days.

Makes 10 medium or 8 large cookies.