These are a healthier take on the classic chocolate chip cookie - but with white chocolate! I haven't really baked with white chocolate, but when I saw them in the store the other day I was inspired! These are made with almond flour as a base but you can also use regular flour or another gluten free alternative - such as gluten free all purpose flour.
I used cashew butter in these as a binder, you can use any nut butter or tahini to replace that. I think cashew has the most neutral taste, so it’s a great option. These only need 12 minutes to bake and are a great option to keep in the freezer or to make on a Sunday to enjoy throughout the week.
Ingredients:
Directions:
Preheat the oven to 350.
Whisk eggs in a mixing bowl.
Add in cashew butter, vanilla, and oil. Mix until well combined.
Add in almond flour, coconut sugar, cinnamon and baking powder. Mix until thick dough forms.
Add in white chocolate chips. Lightly mix.
Line a cookie sheet with parchment paper and grease. Using an ice cream scooper, scoop cookies into circles onto the parchment paper. Make sure to spread them out.
Bake at 350 for 10-12 minutes. Let cool and enjoy!
Ingredients
Directions
Preheat the oven to 350.
Whisk eggs in a mixing bowl.
Add in cashew butter, vanilla, and oil. Mix until well combined.
Add in almond flour, coconut sugar, cinnamon and baking powder. Mix until thick dough forms.
Add in white chocolate chips. Lightly mix.
Line a cookie sheet with parchment paper and grease. Using an ice cream scooper, scoop cookies into circles onto the parchment paper. Make sure to spread them out.
Bake at 350 for 10-12 minutes. Let cool and enjoy!
