Pumpkin Spice White Chocolate Chip Cookies

Friday, October 12, 2018

I don't care what anybody says, white chocolate always has been and always will be the best chocolate and, let me tell you, going vegan definitely hasn't changed that because the creamy, buttery, vanilla infused flavour of white chocolate is just as delicious in the vegan version as it is in the dairy alternative. But, when it comes to cookies, white chocolate is often pushed aside for super chocolatey milk and dark chocolate combinations and, as tasty as those cookies are, I felt it was time for white chocolate to shine! So these sweet, chewy cookies celebrate the creamy indulgence of white chocolate alongside a blend of fragrant autumnal spices and, to me, this combination tastes like heaven in cookie form.

You will need:
- 300g plain flour
- 120g brown sugar
- 1 tsp bicarbonate of soda
- 100g coconut cream
- 100g coconut oil (melted)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 145g dairy free white chocolate

Start by preheating your oven to 180 degrees celsius and lining a tray with baking paper.

In a large bowl, combine your flour, sugar, bicarbonate of soda and spices, stirring well to fully combine.

In a separate bowl, combine your coconut oil, coconut cream and vanilla extract and stir until smooth.

Now add your wet ingredients to the dry ingredients and stir well, kneading if necessary, until you are left with a cookie dough.

Then, roughly chop your dairy free white chocolate into chunks and sprinkle over the cookie dough, kneading to evenly distribute.

Once you've got your cookie dough, start spooning your dough onto the baking sheet. This dough yielded nine large cookies for me but you can alter the size of your cookies depending on your preferences.

Once you've transferred all of the dough onto the tray, lightly press each piece of dough into a round cookie shape - make sure to leave plenty of room between each cookie as they'll spread as they bake.

Now place the cookies into the oven to bake for 12-15 minutes - when taking the cookies out of the oven, they should be golden brown but still slightly soft as they'll firm up as they cool.

Once the cookies have cooled, you can dig in! As usual, I think these cookies would be perfect alongside a hot cuppa but if you're really feeling the autumnal vibes, they'd also taste fab with a pumpkin spice latte.

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