Raspberry Oatmeal Cookies

Written By Kate Harkrider
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Soft, buttery cookies bursting with fresh raspberries and creamy white chocolate (Gluten Free).

There’s something about raspberry and white chocolate that feels equal parts cozy and elevated. These gluten-free oatmeal cookies have crisp golden edges, soft centers, tart pockets of fresh raspberry, and melted ribbons of white chocolate in every bite.

They’re the kind of cookie that feels perfect for slow mornings, afternoon coffee, or sharing warm from the oven. The oats add texture, while the fresh raspberries keep them light, soft, and slightly jammy as they bake.

What I love most about this recipe is how simple it is — no mixer required, just one bowl and a handful of pantry staples.

How to Make it

 

Ingredients:

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • ½ cup brown sugar, packed

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1 cup gluten-free all-purpose flour with xanthan gum (or regular flour)

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1½ cups gluten-free quick oats

  • 2/3 cup white chocolate chips (or 3.5 oz chocolate bar chopped)

  • 6 oz fresh raspberries (or ¾ cup frozen)

Instructions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.

  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.

  3. Add vanilla extract and egg, mixing until fully combined.

  4. Stir in the gluten-free flour, baking soda, baking powder, and salt.

  5. Fold in the quick oats until incorporated.

  6. Gently fold in the chopped white chocolate and fresh raspberries, being careful not to overmix.

  7. Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.

  8. Bake for 12–14 minutes, or until edges are lightly golden and centers are set.

  9. Allow cookies to cool slightly before serving.

Tips & Variations:

  • For thicker cookies, chill the dough for 20–30 minutes before baking.

  • Fresh raspberries work best, but frozen can be used if added straight from the freezer.

  • These cookies are best enjoyed the same day while the white chocolate is still slightly melty.

Kate Harkrider
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