- 1/2 cup melted butter
- 1 egg
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 cups gluten-free flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tbsp vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Cream Butter and Sugar:
In a large bowl, whisk together the softened butter, vanilla extract, eggs, brown sugar, and white sugar. Mix until combined.
Combine Wet and Dry Mixtures:
Fold in White Chocolate and Raspberries:
Scoop Dough:
When ready to bake, Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, leaving space between each.
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Serving: 1cookie | Calories: 192kcal | Carbohydrates: 27.2g | Protein: 2.4g | Fat: 7.5g | Saturated Fat: 4.4g | Cholesterol: 45mg | Sodium: 4805mg | Potassium: 46mg | Fiber: 2.1g | Sugar: 13.9g | Calcium: 22mg