Cranberry & White Chocolate Cookies
These moreish vanilla cookies are crisp on the outside and soft in the middle. Bursting with juicy cranberries and creamy white chocolate, no one would guess they are gluten free! Make them vegan by choosing the aquafaba option and a plant-based white chocolate.
Ingredients
1/2 cup (85g) buckwheat flour- 1/2 cup (85g) white rice flour
- 1/2 cup (50g) coconut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 egg or 55g aquafaba (chickpea brine)
- 1 cup (190g) coconut sugar
- 1 tsp vanilla extract
- 1/2 cup (110g) Chantal Organics Coconut Oil, melted
- 1/3 cup (45g) dried cranberries
- 1/2 cup (80g) your favourite white chocolate, chopped
instructions
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Step 1.
Preheat oven to 180ºC fan bake, and line 2 oven trays with baking paper.
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Step 2.
Melt the coconut oil.
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Step 3.
Combine the flours, baking soda, baking powder and salt in a large bowl and set aside.
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Step 4.
Place egg or aquafaba in another bowl and whisk with an electric beater until foamy.
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Step 5.
Add the sugar and continue beating until thick and creamy.
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Step 6.
Add the vanilla extract and coconut oil and beat until combined.
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Step 7.
Fold the liquid mixture into the flour mixture, then fold in the cranberries and white chocolate.
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Step 8.
Roll dough into balls, place on lined tray, flatten and shape into round cookies.
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Step 9.
Bake cookies in centre of oven for 12 minutes or until edges are golden.
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Step 10.
Allow cookies to cool on tray before moving to wire rack to cool completely.
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Step 11.
Serve cookies as is, or decorate with melted white chocolate and freeze dried berries.
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Storage
Cookies will keep up to a week in a sealed container, or 1 month in the freezer.
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Chantal Organics Products used
