Vegan white chocolate cranberry cookies (gluten free option) Nr.1
These vegan white chocolate cranberry cookies are a vegan and gluten free take on a classic that is filled with so much childhood nostalgia! Wether they remind you of your younger self or they are a new taste experience, I am sure you are going to love the flavor combination!
Servings 6 cookies
Ingredients
- 3 Tbsp (30g) oat flour gluten free if needed*
- 3 Tbsp (30g) corn starch
- 1 Tsp baking powder
- 80 g almond butter **
- 2 Tbsp (30g) maple syrup ***
- 2 Tbsp (30g) plant milk
- 1 Tsp vanilla extract
- 2 Tbsp (20g) dried cranberries chopped
- small handful (20-30g) (vegan) white chocolate chunks/ chips
- pinch of salt
Instructions
- In a bowl combine oat flour, cornstarch, vanilla extract, plantmilk, almond butter, salt and maple syrup until a smooth and thick batter forms.
- Fold in the chocolate and cranberries and let sit in the fridge for at least 30 minutes.
- Preheat the oven to 200C° and line a baking tray with baking paper. Roll the dough into 5-6 equal sized balls, press them down and shape them into cookie forms. This is important as they will not spread as much.
- Bake the cookies for 7-10 minutes until golden. Let cool, then enjoy!!!
Notes
*You do not have to purchase (gluten free) oat flour. You can easily make it at home by blending oats into a fine flour with the help of your blender!
**For a nut free version, substitute the almond butter with smooth Tahini.
***You can use any other liquid sweetener instead like coconut blossom syrup or honey if you or your friends/family aren't 100% vegan.