• 3/4 cup butter
• 1 cup evaporated raw cane sugar or 1/3 cup fruit syrup
• 1 large egg
• 3 large egg whites
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 3 1/2 cups unbleached flour
• 2 1/2 teaspoons baking soda
• 1/3 cup white chocolate chips
• 1/2 cup raspberries

Preheat oven to 350°F. Cream together the butter and sugar. Add the eggs and egg whites in stages. Mix in the lemon juice and zest. Combine the flour and baking soda. Mix the dry ingredients into the batter. Mix in the white chocolate chips. Fold in the raspberries.

Portion the cookies and bake for 7–10 minutes.

(Per cookie) 60 calories, 3 grams fat, 1.5 gram saturated fat, 10 mg of cholesterol, 55 mg sodium, 8 grams carbohydrate, 0 grams fiber, 1 gram protein