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30 • min • prep
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16 • cookies
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Not too hard!

Cranberry & White Chocolate Cookies

5/5 (1)

Ingredients

  • tick1/2 cup (85g) Chantal Organics Buckwheat Flour
  • tick1/2 cup (85g) Chantal Organics White Rice Flour
  • tick1/2 cup (50g) coconut flour
  • tick1/2 tsp baking powder
  • tick1/2 tsp baking soda
  • tick1/2 tsp sea salt
  • tick1 egg or 55g aquafaba (chickpea brine)
  • tick1 cup (190g) coconut sugar
  • tick1 tsp vanilla extract
  • tick1/2 cup (110g) Chantal Organics Coconut Oil, melted
  • tick1/3 cup (45g) dried cranberries
  • tick1/2 cup (80g) Loving Earth White Chocolate, chopped

instructions

  • Step 1.

    Preheat oven to 180ºC fan bake, and line 2 oven trays with baking paper.

  • Step 2.

    Melt the coconut oil.

  • Step 3.

    Combine the flours, baking soda, baking powder and salt in a large bowl and set aside.

  • Step 4.

    Place egg or aquafaba in another bowl and whisk with an electric beater until foamy.

  • Step 5.

    Add the sugar and continue beating until thick and creamy.

  • Step 6.

    Add the vanilla extract and coconut oil and beat until combined.

  • Step 7.

    Fold the liquid mixture into the flour mixture, then fold in the cranberries and white chocolate.

  • Step 8.

    Roll dough into balls, place on lined tray, flatten and shape into round cookies.

  • Step 9.

    Bake cookies in centre of oven for 12 minutes or until edges are golden.

  • Step 10.

    Allow cookies to cool on tray before moving to wire rack to cool completely.

  • Step 11.

    Serve cookies as is, or decorate with melted white chocolate and freeze dried berries.

  • Storage

    Cookies will keep up to a week in a sealed container, or 1 month in the freezer.

Chantal Organics Products used

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Buckwheat Flour
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White Rice Flour
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Chickpeas
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Coconut Oil

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