Raspberry White Chocolate Chip Cookie Bars
Made with Let's Do Organic Cornstarch and Let's Do Organic Creamed Coconut by @feastingonfruit
Raspberry and white chocolate is arguably one of the best combinations ever!
These Raspberry White Chocolate Chip Cookie Bars are dotted with white chocolate chips and sprinkled with raspberries for the perfect dessert for Valentine's Day or any occasion!
The creamy white chocolate chips pairs perfectly with the sweet tart raspberries!
This recipe is made vegan, dairy-free and gluten-free!
The cookie base is made with apple sauce, Let's Do Organic Creamed Coconut, coconut sugar, cane sugar, cassava flour and Let's Do Organic Cornstarch.
Simply beat the wet ingredients until well combined and then add in the dry ingredients. Then fold in raspberries and white chocolate chips and they're ready to be baked!
Raspberry White Chocolate Chip Cookie Bars
Ingredients:
1/4 cup unsweetened applesauce
3/4 cup (165g) Let’s Do Organic Creamed Coconut
1/2 cup (75g) coconut sugar
1/2 cup (100g) cane sugar (you can use more coconut sugar)
2 tsps vanilla extract
1 cup (130g) cassava flour
1/4 cup (30g) Let’s Do Organic Cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 cup (120g) fresh raspberries
3/4 cup (135g) dairy-free white chocolate chips
Instructions:
- Preheat the oven to 350°F. Grease or line an 8x8” pan with nonstick spray or parchment.
- In a bowl with a hand mixer or a stand mixer fitted with the paddle attachment, combine applesauce, creamed coconut (melted), coconut sugar, and cane sugar.
- Beat on medium speed until well combined. Add vanilla extract and continue mixing to combine.
- Add cassava flour, cornstarch, baking soda, and salt. Mix on low speed until just combined.
- Gently fold in raspberries and white chocolate chips, saving some of each to add on top.
- Press dough into the prepared pan. Top with more berries and chips.
- Bake 23-25 minutes at 350°F.
- Let them cool completely before slicing.
