Vegan Cookies with White Chocolate

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 70 g chocolate, white, without soy lecithins
  • 80 g coconut oil
  • 40 g coconut milk
  • 50 g suar, brown
  • 1 pinch (s) salt
  • 250 g spelled flour type 630
  • 0.5 teaspoon ½ vanilla powder
  • 2 teaspoons baking soda
  • 0.5 teaspoon ½ baking soda
  • 80 g suar beet syrup
Vegan Cookies with White Chocolate
Vegan Cookies with White Chocolate

Instructions

  1. Preheat the oven to 180 C top / bottom heat.
  2. Line two baking trays with parchment paper.
  3. Chop the chocolate into small pieces. Melt the coconut oil in a saucepan or briefly in the microwave. Knead all ingredients, except for the chocolate, into a dough with your hands, then mix in the chocolate. Shape the dough into 12 cookies and distribute them on 2 baking trays.
  4. Bake the cookies one after the other for approx. 10 -12 minutes at 180 ° C on the middle rack and allow to cool completely.
  5. Tips: Vegan white chocolate is low in histamine and lactose-free! Important: buy without soy lecithins!
  6. The sugar beet syrup gives the cookies a delicious caramel taste.

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