Raspberry White Chocolate Oat Cookies (Vegan Gluten-Free)

These Raspberry White Chocolate Oat Cookies are packed with fresh raspberries, white chocolate chunks and topped with a yoghurt frosting. They are made with wholesome ingredients and are naturally vegan, gluten-free and nut-free.

If you just love all things cookies and breakfast, then these are for you. Made with wholesome, breakfast staples, these oat cookies are perfect for celebrating those you love every single day. They come together in one bowl and are packed with wholesome foods like oats, sunflower seed butter and fresh raspberries. Topped with a protein yoghurt frosting, they are easy to make and so impressive, too.

Close up of one Raspberry White Chocolate Oat Cookie
Raspberry White Chocolate Oat Cookies

Why will I love these?

You are going to enjoy these cookies, they are:

  • Fruity, oaty and delicious
  • Chocolatey and naturally sweet
  • Made with wholesome ingredients
  • Naturally vegan, gluten-free and nut-free
  • Packed with fibre and protein
  • Easy to make in one bowl
  • Made with 8 basic ingredients
  • Delicious for breakfast, dessert of afternoon tea
  • Great for saying “I love you” this Valentines

If you already love the sound of these cookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

These cookies are based on my delicious Peanut Butter and Blueberry Oat Cookies as I love them so much and they’re wholesome and easy.

For these raspberry cookies we need:

  • Sunflower seed butter: aka sunbutter if you’re in the US but sadly that brand is not available in the UK so look for a sunflower seed butter that’s 100% seeds and is runny and smooth. This makes the cookies nut-free but you can use peanut, almond or cashew butter, too. Tahini will also work as this is nut-free.
  • Coconut sugar: for sweetness I love to use coconut sugar as it’s refined sugar free and has a rich flavour and colour. But, you can also use golden or white caster sugar.
  • Plant-based milk: I love to use oat milk but almond, soya, rice or coconut (from the carton) are all great.
  • Oat flour: make your own oat flour by blending oats to a fine flour.
  • Vegan protein powder: I love the vanilla protein powder from Form for these cookies, my code NourishingAmy10 saves you money on their website.
  • Baking powder, bicarbonate of soda, salt: for rise and flavour.
  • Fresh raspberries: mash the berries slightly and stir through the cookie dough, leaving some streaks of berry.
  • Dairy-free white chocolate: I used a delicious berry white chocolate bar but you can use any dairy-free white chocolate bar, chips or buttons.
  • Thick coconut yoghurt: for the frosting, we use creamy, dreamy Cocos Coconut Organic Yoghurt with more protein powder and some pink food gel or powder.
  • Pink food gel and sprinkles: make sure these are vegan (The Baking Time Club have an excellent range of vegan colours and sprinkles – they are 100% vegan). Save with code AMY20 for 20% off everything, or you can also use freeze-dried raspberry powder for the colour (use 1 tbsp).

How do I make the cookies?

These cookies come together in one bowl:

  • Stir together all the wet ingredients: until smooth.
  • Add in the dry ingredients: and fold to a sticky cookie dough.
  • Stir through the raspberries and chocolate: till combined but streaked with berries.
  • Use an ice cream scoop to divide into 12 cookies: and place onto the trays.
  • Press down with your fingers to flatten them: and shape into rounds.
  • Bake for 10 minutes till golden: and they’ll be soft in the middle.
  • Use a cookie cutter to “scoot” the cookies into shape: if you like perfect rounds.
  • Allow to cool fully: then use a spatula to slide them off the parchment.
  • Stir together the yoghurt and protein for the frosting: adding pink food gel as needed.
  • Spread or pipe the cookies with the frosting: and decorate with more chocolate, raspberries and sprinkles.

Are these gluten-free and nut-free?

These are totally gluten-free as long as your oats are certified gluten-free and these are nut-free – just check your protein, chocolate and milk are free from nuts and gluten, where needed.

How long will they last?

These cookies will keep for 2-3 days in the fridge in a sealed container although they will soften over time with the frosting. Without the frosting, keep them for in the fridge for 3-5 days, or you can also freeze them, sealed well, for 1 month and allow to defrost before eating/decorating.

A bitten Raspberry White Chocolate Oat Cookie
Raspberry White Chocolate Oat Cookies

What other berry sweets can I make?

If you’re looking for more ideas, how about my:

Close up of one Raspberry White Chocolate Oat Cookie

Raspberry White Chocolate Oat Cookies

Yield: 11-12
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 9 minutes

These Raspberry White Chocolate Oat Cookies are packed with fresh raspberries, white chocolate chunks and topped with a yoghurt frosting. They are made with wholesome ingredients and are naturally vegan, gluten-free and nut-free.


For the Cookies:

  • 120g sunflower seed butter, smooth
  • 120g coconut sugar
  • 90ml plant-based milk
  • 175g oat flour
  • 50g vegan white chocolate or berry protein powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 60g fresh raspberries, mashed
  • 60g dairy-free white chocolate, chopped

For the Frosting:

  • 180g thick coconut yoghurt
  • 20g vegan white chocolate or berry protein powder
  • 6 raspberries, halved
  • Extra dairy-free white chocolate
  • Sprinkles


  1. Preheat the oven to 160Fan/180ºC and line one or two baking trays with parchment paper.
  2. Into a large mixing bowl whisk together the sunflower seed butter, sugar and milk till smooth. Add in the oat flour, protein powder, baking powder, bicarbonate of soda and salt. Stir to a thick, sticky batter. Now fold in the raspberries and white chocolate, leaving some streaks of raspberries.
  3. Scoop the cookies using an ice cream scoop onto the trays (about 60g each) and use your hands to flatten them down and shape into circles. Allow 2 cm around each cookie as they spread slightly.
  4. To bake the cookies: place in the middle of the oven to 10 minutes, turning round half way through.
  5. To re-shape the cookies: if desired, as soon as they are out of the oven, use a cookie cutter just larger than the cookies and place this over each cookie and circle it around to make the cookies into neater cookies. This “scooting” techniques works for all cookies.
  6. Allow the cookies to cool fully on the parchment then use a spatula to slide them off.
  7. For the frosting: whisk together the yoghurt, protein and milk till smooth. Place in a piping bag with a round nozzle.
  8. To decorate: pipe the frosting onto each of the cookies and decorate with a ½ raspberry, extra chocolate and some sprinkles.
  9. To store: enjoy straight away or keep in a sealed container in the fridge for 2-3 days (or without the frosting for 3-5 days). You can also freeze the cookies, without the frosting for up to 1 month and allow to defrost before decorating.

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I look forward to hearing what you think of these Raspberry White Chocolate Oat Cookies so please let me know in the comments below and leave a star review above. If you do make these cookies, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With raspberry white choc love x

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