Units
Scale
Ingredients
- 85 g vegan salted butter (melted)
- 70 g light brown sugar
- 33 g granulated sugar
- 1/2 tbsp vanilla extract
- 1 tsp flax meal
- 1 1/2 tsp hot water
- 140 g all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 85 g vegan white chocolate bar (chopped)
- 45 g frozen raspberries (do not thaw!)
Instructions
- Pre-heat the oven to 180°C/350°F and line a large baking tray with parchment paper.
- Cookie dough: In a small bowl, combine the flaxmeal with water to create the flax 'egg'. Set aside for 2-3 minutes. In a large bowl combine melted butter, brown sugar, granulated sugar, vanilla extract and flax egg. In a medium bowl, combine the all-purpose flour, salt and baking soda. Add the dry ingredients to the wet and combine until it resembles cookie dough. Fold in 3/4 of the white chocolate chips. Roll into 12 cookie dough balls. Poke with the frozen raspberries.
- Baking: Place the cookie dough balls onto a pre-lined baking sheet, 1 inch apart. Bake for 11-12 minutes or until it starts to become golden around the edges. To prevent the frozen raspberries from becoming soggy, transfer the other cookie dough balls into the fridge until needed.
- Cooling: As soon as the cookies come out of the oven, bang the baking sheet on the counter to flatten the cookies, and then VERY gently place the remaining small white chocolate chunks over the cookies, this way you'll have pools of melted chocolate on the top as well as inside the cookies! Allow cookies to cool on the baking tray for 5-10 minutes, and transfer onto the cooling rack to cool for a little longer. Enjoy!
Nutrition
- Calories: 172