My vegan cookie recipe is a must try and combines a chewy cookie base with dairy free white chocolate chips and dried cranberries. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
1/4teaspoonxanthan gum (Omit if your flour blend already contains this)
1teaspoon baking powder
1teaspoonbicarbonate of soda
100gdairy free white chocolate chips
In a large bowl whisk together granulated sugar, light brown sugar, vegetable oil, dairy free milk and vanilla extract.
Add the plain flour, xanthan gum, baking powder, baking soda and salt. Mix well to combine to form a cookie dough. Stir in the chocolate chips and cranberries. Place in the fridge for 1 hour to chill.
Pre heat the oven to 180°C. Remove the cookie dough from the fridge and roll into 10 equal sized balls. Place spread out on 2 lined baking trays, press down slightly to flatten.
Bake the cookies for around 12 minutes, they will still be soft but will firm up once they cool. Leave to cool and store in an airtight container for up to 4 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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