This is a really quick and simple, but utterly delicious cookie recipe. They are packed full of flavour with a lovely rustic homemade finish. This isn’t about making a picture perfect snack that’s merely style over substance. It’s a way to satisfy your cookie cravings if you’re unable to eat gluten, dairy or eggs. You needn’t miss out on treats that feed your soul because certain foods make you unwell. You just need to find ways to tweak the conventional ways of making your favourite foods so that they can work for you. And I’m here to help make that a wee bit easier.
White chocolate, macadamia nut and cranberry cookies (makes 10-12 small cookies)
1 Tablespoon ground flax + 3 Tablespoons water
1/2 cup gluten free plain flour
1 cup oat flour (oats ground in blender/ food processor until they resemble flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup peanut butter
1/4 cup coconut oil
1/2 cup coconut sugar
1 teaspoon vanilla extract
1/3 cup dairy free white choc chips or white chocolate of your choice
Small handful dried cranberries
1/4 cup of roughly chopped macadamia nuts
Preheat the oven to 180°c and line a baking tray with greaseproof paper.
Combine the flaxseed and water in a small bowl.
Add the peanut butter, coconut oil and sugar to a mixing bowl and whisk vigorously for about 2 minutes.
Add the flax mixture the vanilla and a splash of almond milk and whisk well until combined.
Sift in the flour, baking powder and salt and stir together with a spoon until just combined. Add the chocolate chips, macadamia nuts and cranberries and gently fold through the cookie dough.
Drop heaped tablespoons of the cookie dough onto the baking tray and gently press them down. Bake for 12-14 minutes, until just beginning to turn golden brown. They will still look a little underdone on top.
Remove from the oven and leave to cool on the baking tray for about 5 minute then transfer to a wire cooling rack. They will be slightly crisp on the outside and remain beautifully soft and chewy.