-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 108g | coconut oil (1/2 cup) |
| 250g | coconut sugar (1 cup + 1/4 cup) |
| 55g | oat milk (1/4 cup) |
| 55g | mashed bananas (1/4 cup) |
| 305g | GF plain flour or plain flour (2 cups + 1/4 cup) |
| 1 | tsp bicarbonate of soda |
| Pinch of salt | |
| 340g | white chocolate chips |
| 45g | freeze dried raspberries (6 handfuls) |
Drooling over our Vegan twist on sainsburys taste the difference White chocolate & raspberry cookies. GF, plant based , refined sugar free and made with only 7 ingredients!
METHOD
- Preheat the oven to 180C.
- Combine the wet ingredients up to the bananas in a blender, stir in the coconut sugar
- Add all the remaining dry ingredients up to the salt in a mixing bowl and and stir until all combined (excl chocolate and FD raspberries)
- Add all the wet ingredients into the dry ingredients and use your hands to knead into a dough
- Stir in the chocolate chips and freeze dried raspberries
- Use your hands to roll the cookies into golf ball sized balls.
- Bake for 10 minutes until the cookies start to turn golden. Cool for 5 minutes and dig in.