Step 1

In a large bowl, cream together the butter, cane sugar, and coconut sugar using a stand mixer or electric hand mixer.

Step 2

Add the egg and vanilla extract and continue mixing at medium-high speed until smooth and well combined.

Step 3

Add the gluten-free flour, baking soda, and salt to the bowl. Stir or mix at low speed until a thick dough forms.

Step 4

Fold in the white chocolate chips until evenly distributed throughout the dough. Then, gently fold in the chopped raspberries, being careful not to crush them too much.

Step 5

Chill the bowl of dough in the fridge for at least 30 minutes. This allows the ingredients to fully incorporate and prevents the cookies from spreading too much in the oven.

Step 6

Preheat the oven to 375 degrees Fahrenheit. Grease a large baking sheet with non-stick cooking spray, or line with parchment paper.

Step 7

Use a small 1" cookie scoop to scoop the dough into 1-inch balls. Place them on the baking sheet one to two inches apart.

Step 8

Bake the cookies for 15-18 minutes, or until the cookies are set in the middle and around the edges. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack.