Vegan Saffron White Chocolate Cranberry Macadamia Nut Cookies
Ingredients
- 0.5 g saffron
- 3-4 tbsp oat milk* room temperature
- 1 tsp freshly squeezed juice from a lemon or orange
- 1 ½ tsp pure vanilla extract
- 96 g almond flour 1 cup
- 96 g all purpose flour ¾ cup
- ½ tsp baking powder
- ¾ tsp baking soda
- ⅓ tsp fine sea salt
- 170 g white granulated sugar
- 70 g light brown sugar
- 188 g cashew butter room temperature
- 1 tbsp light syrup
- approx 75 g roasted macadamia nuts, chopped
- 100 g vegan white chocolate, chopped into chunks
- 55 g dried cranberries
Instructions
- Mix together the oat milk*, citrus juice, and vanilla with the saffron in a small mixing bowl so the saffron is fully incorporated in the liquids.
- Sift and whisk together all the dry ingredients (except for the nuts, cranberries and chocolate) in a mixing bowl. Set aside.
- The cashew butter should be the texture of soft butter. Cream the cashew butter together with the sugars until completely combined. Add the rest of the liquid ingredients and whisk again.
- Add the dry mixture to the wet mixture and mix until almost combined. Then add in the cranberries, white chocolate and the macadamia nuts.
- Chill the dough for about 30 minutes.
- Preheat the oven to 175°C and prepare two baking sheets for the cookies when the cookies are done chilling.
- Form 20 cookie dough balls. Make sure some of the cookie mix-ins are resting on top of the cookie dough balls so the cookies will look nice and fancy. Press each cookie ball down a bit so they're not flat as a pancake but not either round balls.
- Bake the cookie trays one at a time and bake them for 10-12 minutes depending on your oven. The cookies are done when the edges have a nice golden brown colour, but don't let them gain too much colour otherwise the cookies will become dry and over baked!
- Enjoy with a nice cup of mulled wine or tea/coffee! Store the leftovers in an airtight container.
Notes
*Start with 3 tablespoons of oat milk and add the fourth if you find the dough to be too dry or if you have very thick cashew butter. The cashew butter should be soft butter texture.