Vegan white chocolate cranberry cookies (gluten free option) Nr.2
This is the second version for these cookies. It is a little more smooth and "meltier" as we use a mix of both almond butter and butter! The recipe makes double the amount as well, depending on the size of your cookies.
Servings 12 cookies
Ingredients
- 150 g oat flour (gluten free if needed)
- 75 g cornstarch (or vanilla pudding powder)
- 2 1/2 Tsp baking powder
- 2 Tsp vanilla extract
- 100 g almond butter *
- 100 g vegan butter
- 3 Tbsp (45ml) maple syrup
- 2-3 Tbsp plant milk of choice
- 50 g cranberries chopped
- 60 g vegan white chocolate
- pinch of salt
Instructions
- In a bowl combine oat flour, cornstarch, vanilla extract, plantmilk, almond butter (Tahini), vegan 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. Keep a close eye onto them as they bake to prevent them from burning. Let cool, then enjoy!!!
Notes
*use smooth Tahini instead for a nut free version!