Vegan Raspberry and White Chocolate Cookies

    0
    Vegan Raspberry and White Chocolate Cookies
    Vegan Raspberry and White Chocolate Cookies
    AuthorRich
    RatingDifficultyBeginner

    Yields12 Servings
    Prep Time20 minsCook Time15 minsTotal Time35 mins
     150 g Vegan butter/spread
     250 g Caster sugar
     1 tsp Vanilla extract
     60 ml Plant milk
     300 g Plain flour
     ½ tsp Baking soda
     ½ tsp Salt
     15 g Freeze-dried raspberries
     200 g Vegan white chocolatechopped
    1

    Pre-heat the oven to 180C (350F).

    2

    In a medium mixing bowl, whisk the butter and sugar until fully incorporated.

    3

    Add the vanilla extract and plant milk and continue mixing.

    4

    Sift in the flour, baking soda, and salt, then add the freeze-dried raspberries.

    5

    Mix to form the dough.

    6

    Once fully mixed, fold in approx. 3/4 of the white chocolate pieces.

    7

    Use an ice cream scoop to make balls of cookie dough and place them onto a greaseproof paper-lined baking tray. Press 2 or 3 of the leftover chocolate pieces into each ball.

    8

    Chill these on the tray for at least 30 mins in the fridge, or 15 mins in the freezer.

    9

    Bake at 180C/350F for 10-12 mins, or until the cookies just begin to brown.

    Ingredients

     150 g Vegan butter/spread
     250 g Caster sugar
     1 tsp Vanilla extract
     60 ml Plant milk
     300 g Plain flour
     ½ tsp Baking soda
     ½ tsp Salt
     15 g Freeze-dried raspberries
     200 g Vegan white chocolatechopped

    Directions

    1

    Pre-heat the oven to 180C (350F).

    2

    In a medium mixing bowl, whisk the butter and sugar until fully incorporated.

    3

    Add the vanilla extract and plant milk and continue mixing.

    4

    Sift in the flour, baking soda, and salt, then add the freeze-dried raspberries.

    5

    Mix to form the dough.

    6

    Once fully mixed, fold in approx. 3/4 of the white chocolate pieces.

    7

    Use an ice cream scoop to make balls of cookie dough and place them onto a greaseproof paper-lined baking tray. Press 2 or 3 of the leftover chocolate pieces into each ball.

    8

    Chill these on the tray for at least 30 mins in the fridge, or 15 mins in the freezer.

    9

    Bake at 180C/350F for 10-12 mins, or until the cookies just begin to brown.

    Vegan Raspberry and White Chocolate Cookies

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