Gluten-Free Raspberry Blueberry White Chocolate Chip Cookies

If you're looking for the perfect festive dessert to share this Fourth of July, look no further! These Gluten-Free Raspberry Blueberry White Chocolate Chip Cookies are a vibrant, naturally colored twist on a holiday classic—free from artificial dyes and packed with real berry goodness.

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With the Fourth of July right around the corner, I always find myself brainstorming fun, festive ways to bring some holiday color to the dessert table without relying on heavy artificial food dyes. Last year, as I was prepping for our Independence Day celebrations, I had a spark of inspiration right in my own kitchen.

Many of you already know and love my classic White Chocolate Raspberry Cookies. They’ve been a staple on the blog for a while, capturing that perfect balance of sweet chocolate chips and tart fruit. But last year, I wanted to give them a truly patriotic, red, white, and blue makeover. That’s when I decided to introduce Smash Blueberry Spread into the mix alongside the frozen raspberries and white chocolate chips.

The result? Absolute magic. These Raspberry Blueberry White Chocolate Chip Cookies are beautifully vibrant, bursting with real fruit flavor, and naturally hit every color of the holiday.

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Why freeze the raspberries?

I froze the raspberries since I was working with fresh raspberries and didn't want them to get too mushy before I was ready for them.

How do you store these cookies so they stay soft and fresh for days?

Due to the fruit in the cookies and the lack of preservatives, I recommend keeping them in an airtight container and storing them in the fridge for up to one week. They can be eaten straight from the fridge, or you can let them sit out and reach room temperature before diving in. If you have cookies left over by the one-week mark, I recommend transferring the remaining cookies into a Ziploc bag and storing them in the freezer.

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Gluten-Free Raspberry Blueberry White Chocolate Chip Cookies

Free from: gluten | corn | soy | nightshades | coconut

Ingredients

• 1 cup palm shortening or dairy-free butter

• 1 cup light brown sugar, packed

• ¼ cup cane or date sugar

• 2 eggs, room temperature

• 2 teaspoons vanilla paste

• 2 ⅓ cups all-purpose gluten-free flour

• ¾ teaspoon baking soda

• ½ teaspoon sea salt

• 1 cup Enjoy Life's white chocolate chips

• ⅓ cup frozen raspberries

• Smash Blueberry Superfood Fruit Spread

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Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Set aside.

2. In a stand mixer with the paddle attachment, beat the palm-shortening, brown sugar, and date sugar on medium-high speed until light and fluffy, about 3 minutes.

3. Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla. Beat until smooth and combined.

4. Add the flour, baking soda, and salt, and mix until just combined and no streaks of flour remain.

5. To finish the dough, gently fold in the frozen raspberries and white chocolate chips. Once evenly scattered, swirl in the blueberry spread last to give the cookie dough gorgeous, vibrant ribbons of jam throughout.

6. Use a 1.5-ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly underdone.

7. Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!