White Chocolate, Chocolate and Cranberry Cookies

• Produce

  • 1/2 cup Cranberries, dried
  • 3 tbsp Sweet potato puree

• Condiments

  • 1/2 cup Soy free vegan butter

• Baking & Spices

  • 2 1/4 cups All purpose gluten free flour
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 cup Dark chocolate chips, vegan
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla
  • 1/2 cup White chocolate chips, vegan
  • 1/2 cup White sugar
  • 1/2 tsp Xanthum gum

• Nuts & Seeds

  • 2/3 cup Macadamia nuts, toasted

• Other

  • ¼ cup aquafaba

Found on heatherchristo.com

Ingredients

• 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
• 1 cup brown sugar
• ½ cup white sugar
• ½ teaspoon xanthum gum
• 1 teaspoon kosher salt
• ¾ teaspoon baking soda
• ½ cup of soy free vegan butter at room temperature
• ¼ cup aquafaba
• 3 tablespoons sweet potato puree
• 1 tablespoon vanilla
• ½ cup vegan white chocolate chips
• ½ cup vegan dark chocolate chips
• ½ cup dried cranberries
• ⅔ cup toasted macadamia nuts (optional)
• 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
• 1 cup brown sugar
• ½ cup white sugar
• ½ teaspoon xanthum gum
• 1 teaspoon kosher salt
• ¾ teaspoon baking soda
• ½ cup of soy free vegan butter at room temperature
• ¼ cup aquafaba
• 3 tablespoons sweet potato puree
• 1 tablespoon vanilla
• ½ cup vegan white chocolate chips
• ½ cup vegan dark chocolate chips
• ½ cup dried cranberries
• ⅔ cup toasted macadamia nuts (optional)

Directions

• Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
• In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
• Then add the aquafaba, sweet potato puree and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chips, white chocolate chips and cranberries plus the nuts if you are using them.
• Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
• Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
• Store in an airtight container at room temperature or in the freezer.
• Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
• In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
• Then add the aquafaba, sweet potato puree and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chips, white chocolate chips and cranberries plus the nuts if you are using them.
• Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
• Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
• Store in an airtight container at room temperature or in the freezer.