Raspberry White Chocolate Cookies

We all have our different guilty pleasures...mine has to be white chocolate ❤️

INGREDIENTS:

-200g plain flour (I used gluten free)

-150g coconut sugar

-100g vegan butter OR coconut oil

-1 tbsp arrowroot flour

-5 tbsp maple syrup

-50ml almond milk

-1 tsp vanilla extract

-1 tsp baking powder

-100g vegan white chocolate

-100g fresh raspberries

pinch of salt 

INSTRUCTIONS:

1. Pre-heat the oven to 160 degrees celsius. 

2. Whisk together the vegan butter/coconut oil and the coconut sugar until creamy, soft and well combined.

3. Mix the arrowroot flour with 1 tbsp water and set to one side.

4. Sift the flour into a mixing bowl with the creamed together butter and coconut sugar and add in baking powder. Fold.

5.Chop the chocolate bar into chunks and add to the mixing bowl along with the vanilla extract, maple syrup and salt. Mix well.

6. Chop the raspberries and add them to the mixture, folding gently.

7. Line a large baking tray with baking powder.

8. Using your hands mould the mixture into golf ball sized shapes and spread out evenly on the tray. The mixture will be fairly wet so to help with this very slightly wet your hands - it'll make it easier to mould the cookies!

9. Press the cookies down slightly then place in the oven to bake for around 14 minutes. TIP - the cookies might look soft still but they firm up as they cool so don't leave them in too long.

10. Keep in an airtight container and consume within a couple of days. 

Recipe Credit/s: Nourishing Amelia