Raspberry White Chocolate Cookie Bars

Chewy cookie bars overstuffed with tart raspberries and sweet nibs of white chocolate. The perfect easy valentine’s (or anytime) dessert!

Finally getting around to writing these chewy cookie bars for the blog just a little late for valentine’s, but as we slowly inch closer to spring/summer baking I think a berry treat this easy and yummy will be apropos many other days of the year too. No wrong day for love, and no wrong day for chocolate plus berry baking!

Baking The Perfect Berry Cookie Bars

We’ve already given ourselves a big head start by opting for cookie BARS instead of cookie cookies – quicker to make and gooier chewier to eat? Umm…WIN WIN. But besides that exceptionally wise decision, this recipe is still really simple to make…

Raspberry White Chocolate Cookie Bar Ingredients

These bars are entirely vegan and gluten-free, with a grain-free option too. You will need:

• Applesauce. Unsweetened please, and you can swap in yogurt instead.
• Coconut sugar. Or brown sugar will work
• Cane sugar. Or you can sub more coconut sugar, but the texture and taste is best with both.
• Coconut butter. A little bit of tricky ingredient to track down, but it’s SO good in baking as a substitute for vegan butter. This is the brand I use, you want to warm/melt it and mix the oily parts with the thick before mixing into the batter. If you’d like to sub another nut/seed butter, I recommend almond butter or tahini in a 2:1 ratio with coconut oil.
• Cassava flour. Or all purpose or gluten-free all purpose. I tested with oat flour…not thrilled with the texture but you can try it.
• Cornstarch. Arrowroot or tapioca starch will work as well.
• Vanilla, baking soda, and salt.
• Raspberries. Fresh or frozen, I used fresh. If using frozen, do not defrost first.
• White chocolate chips. Dairy-free to keep the recipe vegan, this is the brand I used.

How To Make These Yummy Cookie Bars

1. Make the batter. I used a stand mixer for even easier prep, but a hand mixer will work just fine as well. This is a one bowl recipe, so not too much clean-up either way. Beat the wet ingredients, add the dry, don’t over-mix.
2. Fold in the berries and white chocolate. This part does require a little bit of care. The batter is quite thick and fresh raspberries are a bit delicate, so fold very gently and/or just fold in the chips and wait to add the berries to the batter in the baking pan.
3. Bake. Twenty-five minutes max of waiting, but your gooey berry bars will be worth it. Let the cool before slicing too unless you want reeeeeally gooey bars.

You can serve these straight from the pan in your hand, in a bowl warm with ice cream on top, chilled from the fridge tomorrow…they are DELICIOUS in all of the above situations, trust me.

More Berry Chocolate Recipes You’ll Love

• Berry Chocolate Trifle
• Raspberry Fudge Bars
• Blackberry Coconut Bars
• Dark Chocolate Mini Bundt Cakes

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