Pre-heat the oven to 180C (350F).
In a medium mixing bowl, whisk the butter and sugar until fully incorporated.
Add the vanilla extract and plant milk and continue mixing.
Sift in the flour, baking soda, and salt, then add the freeze-dried raspberries.
Mix to form the dough.
Once fully mixed, fold in approx. 3/4 of the white chocolate pieces.
Use an ice cream scoop to make balls of cookie dough and place them onto a greaseproof paper-lined baking tray. Press 2 or 3 of the leftover chocolate pieces into each ball.
Chill these on the tray for at least 30 mins in the fridge, or 15 mins in the freezer.
Bake at 180C/350F for 10-12 mins, or until the cookies just begin to brown.
Servings 12