Line a large baking tray or plate with baking paper and set aside.
In a large mixing bowl, add your coconut flour and set aside.
In a microwave-safe bowl or stovetop, combine your cashew butter with maple syrup and heat until melted and mix to incorporate.
Add the liquid mixture to the dry mixture and stir until fully combined. Fold through your chocolate pieces and dried raspberries and mix well. If the batter is a little too crumbly, add some milk of choice until a thick batter remains.
Using your hands, form 12 balls and press down to a cookie shape on the baking tray. Using a fork, press down on it twice and refrigerate for at least 30 minutes, until firm.
Notes:
TO STORE. Refrigerate these cookies in an airtight box for up to two weeks.
TO FREEZE. These no-bake white chocolate raspberry cookies freeze well for up to six months. Wrap the cookies in parchment paper and freeze them in ziplock bags!
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