Vegan White Chocolate Cranberry Cookies
Ingredients
The cookie dough
-
2
Tbsp
chia seeds
-
¼
cup
water
-
⅓
cup
coconut flour
-
⅓
cup
soy protein powder (unflavored or vanilla)
-
½
tsp
baking soda
-
½
tsp
baking powder
-
¼
tsp
salt
-
¼
cup
agave
-
¼
cup
almond butter
-
½
cup
water
-
1
tsp
vanilla extract
-
1
tsp
lemon juice
The mix-ins
-
¼
cup
dried cranberries
-
¼
cup
white chocolate chips
Instructions
- Preheat the oven to 325°F and prepare a cookie sheet with parchment paper.
- In a small bowl, mix chia seeds with ¼ cup water and let it absorb.
- In a large bowl, combine coconut flour, soy protein powder, baking soda, baking powder, and salt.
- Make a well in the dry ingredients and add agave, almond butter, ½ cup water, vanilla extract, lemon juice, and the chia seed mixture. Mix well.
- Fold in dried cranberries and white chocolate chips.
- Scoop about 1 Tbsp of dough onto the cookie sheet and flatten to about ½ inch thick.
- Bake for 12 minutes or until edges darken and center is springy.
- Cool on the tray briefly before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
15 cookies
Calories
120
Total fat
5g
Total carbohydrates
15g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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