White Chocolate Raspberry Cookies

Make the dough:

In a small bowl, make the “flax eggs” by combing the ground flaxseed with the water. Set it aside for about 5 minutes.

While the flax eggs are sitting, use an electric mixer to cream together the butter and sugar.

Once the butter and sugar is combined, add in the vanilla extract and flax eggs. Whisk until everything is combined.

Add in the remaining ingredients except for the white chocolate and raspberries. Whisk until the ingredients are just incorporated.

Finally, add the white chocolate and raspberries. Turn on your electric mixer for only 15 seconds - or just until the raspberries start to break apart and the white chocolate gets folded into the batter.

Baking:

Scoop 9 dough mounds onto a parchment paper lined baking sheet and place the baking sheet in your refrigerator to let the cookies firm up (at least 20 minutes)

While the cookies are chilling, preheat your oven to 375 degrees F.

Once your oven is fully preheated, bake the cookies for 17-18 minutes.

Let the cookies cool completely on the baking sheet before removing or for at least 5 minutes.

Enjoy!