Ingredients

200g

light brown sugar

120g

butter, melted

large egg

1/2 tsp

vanilla extract

300g

gluten free plain flour

1/2 tsp

sea salt

1/2 tsp

bicarbonate of soda

150g

white chocolate chips

70g

freeze dried raspberries

A delicious sweet treat!

Many thanks to Nikibakes for the recipe.

Method

In a bowl, mix together both your light brown sugar and melted butter until it all comes together and is fully combined.
Add your egg and vanilla extract to the bowl and continue to mix.
Add your gluten-free flour and bicarbonate of soda to the bowl and mix till combined.
Add the white chocolate chips and give them a good mix in so they are dispersed evenly.
Carefully add your freeze-dried raspberries and pistachios and ensure they are evenly dispersed.
Cover your mixing bowl with clingfilm and chill in the fridge for about an hour or freezer for 40 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).
Heat your oven to 180C and roll your dough into golf balls and place them on your trays.
Pop into the preheated oven for 12-15 minutes - they should have flattened out to look more like cookies and be a lovely golden colour.
Remove from the oven and leave to cool on the baking tray before devouring. Enjoy!!