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Healthier White Chocolate Raspberry Coconut Vegan Cookies

Healthier White Chocolate Raspberry Coconut Vegan Cookies

by Baking Me Healthy
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Course Dessert, Snack
Cuisine Plant Based, Vegan
Servings 20 cookies

Ingredients
  

  • 1 cup all purpose flour
  • ¾ cup almond flour
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • tsp fine sea salt
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ¾ cup cashew butter
  • 1 tbsp light syrup
  • 5 tbsp water *
  • 2 ½ tsp pure vanilla extract
  • ½ cup coconut flakes
  • cup freeze dried raspberries
  • 100 g vegan white chocolate

Instructions
 

  • Whisk together the almond flour, all purpose flour, baking soda and powder, and salt in a mixing bowl.
  • Whisk together the two sugars, syrup, cashew butter, water and vanilla in a mixing bowl until everything is properly combined. It should form a rather thick paste.
  • Pour the flour mixture into the wet and mix until just combined. Do not over mix.
  • Fold in the freeze dried raspberries, coconut and white chocolate.
  • Chill the cookie dough in the fridge for 30-45 minutes.
  • Make 20 cookies with the cookie dough. Bake the cookies one sheet at a time.
  • Bake the cookies at 175°C for 10-12 minutes. The cookies are done once the edges have a slight golden colour. Don't over-bake the cookies because then they will be too dry. The cookies will continue to bake a bit as they cool on the cookie sheets.

Notes

*Add one tablespoon of water at a time. The amount needed depends on how runny your cashew butter is. If it's very thick you're going to need 5 tablespoons, but if it's runnier you might only need 2-3. You'll be able to tell when you're mixing the cooking dough if it's loose enough or if it's too thick.
Keyword coconut, cookies, dairy free, healthier, healthy dessert, plant based, raspberry, vegan, vegansk, white chocolate