Want a healthy cookie recipe this Thanksgiving that doesn't involved Pumpkin?? Then read on.
These cookies in my husbands eyes are in the top 5 cookies I've made to date. And let me tell you, he's been the recipient of MANY cookie experiments. I made this batch yesterday and I caught him coming back for more on 2 separate occasions. That to me is a successful recipe creation.
The combination of tahini and the caramel tones of the dates and coconut sugar pair really well with white chocolate chips but f you have a hard time finding vegan white chocolate chips and are good with nuts, just opt for chopped up macadamias instead.
These cookies are:
Sweetened with coconut sugar & dates
Nut Free
Grain Free
Gluten Free
Vegan
Slightly crispy on the outside and soft in the middle
Extremely moreish
Makes 18 small cookies
What you'll need:
1/3 cup Brandless Tahini
1/3 cup Brandless Coconut Sugar
5 Medjool Dates
1/2 scant cup Brandless coconut oil, melted
2 tbsp Brandless Milled Flax Seeds + 4 tbsp warm water
1 tsp Vanilla
1/2 c + 1/3 c Cassava Flour
2 tsp Brandless Coconut Flour
1 tsp Baking Powder
1/2 tsp sea salt
1/2 cup white chocolate chips
What to do:
Combine the flax seeds and warm water, stir well and set aside
In a food processor add in the tahini, coconut sugar, dates, coconut oil & vanilla
Process until smooth
In a medium bowl stir together your flours, baking powder and sea salt
Add in the flax egg, and wet ingredients, stir well
Mix in your chocolate chips
Chill for at least 1 hour
Preheat oven to 350F
Using a small ice cream scoop, scoop out your cookie dough onto a lined baking tray
Press down each cookie with a fork
Bake for 14 minutes (or 13 minutes for a slightly softer cookie)
Enjoy and store any leftovers in an airtight container on the counter
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