I have made these cookies before here but this time I changed the dried fruit and chocolate ingredients. I consider it one of my best granola bar/cookie recipes to date and so, when I was sent a bar of Whittakers’ white raspberry chocolate, I decided to make them again and incorporate some of the bar. I say “some of the bar” because by the time I got around to do the baking, Adriano and Dario had almost demolished the bar. They swear I hadn’t said to keep their hands off it, but I know better.
Whittakers sent me the chocolate as part of a promotion to advertise that 20% of the profits of this newly developed flavour go to Breast Cancer research. I agreed because I wanted to eat the chocolate and it was certainly no hardship to include it in a recipe. The 20% to breast cancer is a fortunate by-product since this is truly a cruel killer of women. Get your checks ladies and stay out of the statistics.
As for the recipe, I doubled it to make sure we wouldn’t run out of them during the week. I put in dried pineapple, dried cherries and dried apricots because that’s what I had in the fridge and they add a lovely tartness to the cookies and balance the sweetness of the chocolate. Though actually the white raspberry chocolate had the raspberries to do that all by itself. For those of you who love white chocolate, give this one a try. I liked it and certainly the other family members couldn’t keep their thieving mitts off it.
Disclaimer: I was gifted one bar of this chocolate but the opinions are my own and I was not paid (except in chocolate) to say I liked it. But who doesn’t love chocolate anyway.
This is not a low Fodmap recipe.
- 1 cup rolled oats
- 1 cup almond meal
- 1 ½ cup applesauce
- ½ cup banana (mashed)
- ½ cup peanut butter
- 1 tsp cinnamon
- 1 tsp ginger (powdered)
- 1 tsp pure vanilla extract
- ¼ cup dried pineapple
- ½ cup dried cherry
- ¼ dried apricot
- ¼ dark chocolate chips
- ¾ cup of white raspberry chocolate
- 5 tbsp shredded coconut
- Pinch of salt
- 2 tbsp brown sugar
- Preheat the oven to 350°F/180°C.
- Mash the applesauce and banana with the peanut butter and vanilla.
- Mix all the other ingredients in a second bowl.
- Mix the wet with the dry.
- Place 24 cupcake holders in muffin tins and spoon a tablespoon of batter into each one.
- Bake for 10-15 minutes.
- If you want, you can drizzle them with a little extra dark chocolate or runny white icing or even both like I did.
These look absolutely wonderful! I just wanted to let you know that I nominated you for the Leibster Blogging award. The post will be up soon. Come by to check it out.
Thanks so much, Clare. I will pop over soon and have a look.
Suzanne
How fabulous to be sent free chocolate! I love Whittakers. And you have used the chocolate to make a great recipe. It looks amazing xx
I know, isn’t this food blogging great! They taste amazing too.
Suzanne
Normally I’m not a white chocolate fan, but for some reason I adore it when paired up with lime, lemon or raspberries. These cookies look sinfully delicious. 🙂
White chocolate is super sweet so the acid of those fruits cuts it just enough.
Suzanne
Interesting cookies, they have tons of fruit in them besides the chocolate. They look great.
It’s the fruit that makes them healthy but balance in all things, hence the chocolate.
Suzanne
Your cookies look and sound delicious.
Thanks, Karen. I hope your trip is going well.
Suzanne
Your granola bars are so great. Love the idea of the white raspberry chocolate – such great flavor. I want one of these! Of course if we got free chocolate I’m pretty sure we’d be like Adriano and Dario – we’d eat it all before we could bake with it! Fun post – thanks.
You have to buy the chocolate directly before baking – that is the answer to chocolate thieves.
Suzanne
These are seriously gorgeous cookies. I would never be able to stop at one.
It is hard to stop at one but I am managing it so far.
Suzanne