GF Raspberry White Choc Cookie

Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.

Mix together the flour, oats and baking powder and set aside.

In another bowl, cream together the butter, apple sauce and vanilla essence until light and fluffy.

Slowly add in the flour mixture to the bowl, mixing well. Make sure the mixture is fully combined. Add in the white chocolate chips.

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.

Using a tablespoon, place large balls of the mixture onto the baking tray, leaving 3cm gaps between each cookie.

Place the cookies in the pre-heated oven and cook for 12 minutes, or until the cookies are firm to touch.

Place on a wire cooling rack and allow to cool for ten minutes.