Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and set aside.
In a medium bowl, combine almond flour, baking powder, salt and whisk to combine.
Add melted coconut oil, maple syrup, nut butter, vanilla extract, almond extract, almond milk, and egg and whisk to combine.
Fold in frozen raspberries and white chocolate chips with a spatula or wooden spoon. Add batter to prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow blondies to cool in the pan completely. Cut into 2×2 inch squares and enjoy! Store in an airtight container for up to 5 days.