White chocolate raspberry cookies are a match made in flavor heaven! 100% whole grain, and vegan.
Ingredients
2 tbsp
Flaxseed meal (ground)
1/4 cup
Soy milk, unsweetened, plain
1/4 cup
Almond butter
2 tbsp
Coconut oil
1/2 cup
Brown sugar
(packed)
1 tsp
Vanilla extract, pure
1 cup
Bob's Red Mill Gluten Free Quick Cooking Oatmeal
(rolled)
3/4 cup
Wheat flour, whole wheat
(white whole)
1/2 tsp
Baking soda
1/2 tsp
Baking powder
1/4 tsp
Salt
(kosher)
1 cup
Raspberries
(fresh; chopped)
1/2 cup
White chocolate chips
Instructions
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Mix flax and soy milk in a small dish then let stand 2-3 minutes until thickened.
Add almond butter, coconut oil, brown sugar, vanilla, and the thickened flax egg to a large bowl and mix with a spatula until smooth and well combined.
Whisk oats, flour, baking soda, baking powder, and salt in a medium bowl.
Add dry ingredients to wet ingredients; mix until just combined.
Gently fold in the raspberries and white chocolate chips. Let batter rest for 10 minutes so it thickens up a bit and soaks up some of the moisture.
Portion into 1.5 Tablespoon balls and drop on the baking sheet.
Bake for 11 minutes or until set and just slightly brown around the edges. Cool on the pan for 10 minutes then transfer to a wire rack to finish. Store in an airtight container in the refrigerator for up to three days.
