Gluten Free White Chocolate Cranberry Pistachio Cookies
Ingredients
The dough
-
¾
cup
vegan butter, softened
-
¾
cup
natural brown sugar
-
1
unit
vegan egg substitute
-
1
teaspoon
vanilla extract
-
2
cups
oat flour
-
½
teaspoon
xanthan gum
-
1
teaspoon
baking soda
-
½
teaspoon
fine sea salt
Add-ins
-
½
cup
white chocolate chips
-
½
cup
dried cranberries
-
½
cup
salted pistachios, de-shelled
Instructions
- Mix the softened vegan butter until smooth.
- Add brown sugar and mix until light and fluffy.
- Incorporate the vegan egg substitute and vanilla extract.
- Whisk together oat flour, xanthan gum, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture, mixing until combined.
- Fold in the white chocolate chips, cranberries, and pistachios.
- Chill the dough in the fridge for 2-4 hours.
- Preheat the oven to 350°F.
- Scoop the dough into balls and place on lined baking sheets, leaving space between them.
- Bake for 11-13 minutes until slightly golden brown.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 servings
Calories
153
Total fat
8g
Total carbohydrates
19g
Total protein
2g
Sodium
149mg
Cholesterol
1mg
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