• 115g Doves Farm Gluten-Free Flour
  • 60g Gluten-Free Oats (2 sachets Scott's Easy Oats)
  • 100g Bramley Apple Sauce
  • 55g Butter
  • 60g White Chocolate Chips
  • 125g Fresh Raspberries
  • 1/2 tsp Gluten-Free Baking Powder
  • 1 tsp Vanilla Essence


  • STEP 1
    Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.
  • STEP 2
    Mix together the flour, oats and baking powder and set aside.
  • STEP 3
    In another bowl, cream together the butter, apple sauce and vanilla essence until light and fluffy.
  • STEP 4
    Slowly add in the flour mixture to the bowl, mixing well. Make sure the mixture is fully combined. Add in the white chocolate chips.
  • STEP 5
    Finally, gently mix in the fresh raspberries to the mixture, which will add a beautiful burst of pink. Stir the mixture until the raspberries are fully mixed in; you want some of the raspberries to remain whole and juicy, whilst others will have broken up.
  • STEP 6
    Using a tablespoon, place large balls of the mixture onto the baking tray, leaving 3cm gaps between each cookie.
  • STEP 7
    Place the cookies in the pre-heated oven and cook for 12 minutes, or until the cookies are firm to touch.
  • STEP 8
    Place on a wire cooling rack and allow to cool for ten minutes.

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