Vegan White Chocolate Cranberry Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cranberries, dried

• Condiments

  • 1/4 cup Agave
  • 1/4 cup Almond butter
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Coconut flour
  • 1/4 tsp Salt
  • 1/3 cup Soy protein powder (unflavored or vanilla
  • 1 tsp Vanilla extract
  • 1/4 cup White chocolate chips

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Liquids

  • 3/4 cup Water

Found on healthyhacks.net

Description

Ingredients

• 2 Tbsp chia seeds
• 1/4 cup water
• 1/3 cup coconut flour
• 1/3 cup soy protein powder (unflavored or vanilla)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup agave
• 1/4 cup almond butter
• 1/2 cup water
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1/4 cup dried cranberries
• 1/4 cup white chocolate chips

Directions

• Preheat oven to 325 F and grease or line a cookie sheet tray with parchment paper.
• In a small bowl, stir together the chia seeds and 1/4 cup water. Set aside until all the water is absorbed.
• In a large bowl, add the flour, protein powder, baking soda and powder, and salt and whisk together.
• Make a well in the center of the dry ingredients, and add to it the agave, almond butter, 1/2 cup water, vanilla extract, lemon juice, and chia seed mixture. Stir together until well incorporated.
• Fold in the cranberries and white chocolate chips.
• Scoop out ~1 Tbsp of dough and place on the prepared cookie sheet. Flatten out the dough balls to about 1/2 thick.
• Bake for 12 min. or until the edges begin to darken and the center is springy to the touch (not wet).
• Allow the cookies to cool slightly on the tray, then transfer to a wire wrack to continue cooling.
• Enjoy!