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Raspberry White Chocolate Cookie Bars

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


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


  • 1/4 cup unsweetened applesauce
  • 3/4 cup (165g) coconut butter*
  • 1/2 cup (75g) coconut sugar
  • 1/2 cup (100g) cane sugar (can sub more coconut sugar)
  • 2 tsps vanilla extract
  • 1 cup (130g) cassava flour (can sub all-purpose)
  • 1/4 cup (30g) cornstarch (or arrowroot/tapioca)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (120g) fresh raspberries
  • 3/4 cup (135g) dairy-free white chocolate chips


  1. Preheat the oven to 350°F. Grease or line an 8×8” pan with nonstick spray or parchment.
  2. In a bowl with a hand mixer or a stand mixer fitted with the paddle attachment, combine applesauce, coconut butter (melted), coconut sugar, and cane sugar.
  3. Beat on medium speed until well combined. Add vanilla extract and continue mixing to combine.
  4. Add cassava flour, cornstarch, baking soda, and salt. Mix on low speed until just combined.
  5. Gently fold in raspberries and white chocolate chips, saving some of each to add on top.
  6. Press dough into the prepared pan. Top with more berries and chips.
  7. Bake 23-25 minutes at 350°F.
  8. Let them cool completely before slicing.


*You can sub with another almond butter or tahini, but use 1/2 cup seed/nut butter + 1/4 cup melted coconut oil.

Keywords: gluten free, white chocolate, blondie, baking, healthy, dessert, cookie, valentines, cassava, grain-free, berry