Raspberry and White Chocolate Chips Cookie Directions:
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Place frozen raspberries on a plate and allow them to defrost slightly for exactly 10-15 minutes.
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Preheat oven to 375°F (190°C), or 340°F (170°C) if using a fan oven. Line two large baking sheets with parchment paper.
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In a large mixing bowl, combine softened light butter, monk fruit sweetener, and light brown sugar. Beat with an electric mixer on medium speed until creamy and fluffy.
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Add lemon zest and the egg. Continue beating until fully incorporated.
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Sift white whole wheat flour, baking soda, and sea salt into the butter mixture. Stir gently with a wooden spoon until just combined. Do not overmix.
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Fold in Lily’s white chocolate chips until evenly distributed.
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Gently fold in the slightly defrosted raspberries, allowing them to break lightly and create red streaks through the dough.
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Divide dough into two equal portions. Scoop golf ball-sized pieces from each portion and arrange on prepared baking sheets, leaving space between cookies for spreading.
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Lightly press each dough ball to flatten slightly.
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Bake in the preheated oven for 15-17 minutes, until edges are golden and centers remain slightly soft.
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Cool cookies on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Repeat baking with remaining dough.
WW Points Calculation
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Wyman’s Fresh Frozen Raspberries (1 cup + 1 tbsp): 0.00
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Land O’Lakes Light Butter (1/3 cup): 16.00
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Lakanto Monkfruit Classic Sweetener (1/4 cup): 0.00
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Domino Light Brown Sugar (1/4 cup): 8.00
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Sunkist Lemon (zest of one): 0.00
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Eggland’s Best Large Eggs (1 large): 0.00
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King Arthur White Whole Wheat Flour (1 3/4 cups): 14.00
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Arm & Hammer Baking Soda (1/2 tsp): 0.00
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Morton Fine Sea Salt (1/2 tsp): 0.00
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Lily’s No Sugar Added White Chocolate Chips (1/2 cup): 10.00
Total Points: 48.00
Servings: 18 cookies
Points per Serving: 2.67
Nutrition Information
Calories: 115
Fat: 5g
Protein: 2g
Carbohydrates: 16g
Sugar: 5g
Sodium: 80mg
I'm waiting for your comments! Enjoy!
