White Chocolate Chip Cookies
These white chocolate chip cookies are soft and fluffy. Coconut and Date Sugar come together to make these super sweet cookies. Almond Extract is added to add extra nuttiness. These cookies are vegan & gluten free!
- 1/2 stick Earth Balance Butter, softened
- 1/4 cup Date Sugar
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/4 cup Oat Flour (Listed twice so that I do not confuse you.)
- 1/4 cup Arrow Root Starch
- 1 tsp Kosher Salt
- 1/3 cup Ripple Pea Protein Milk (or cashew or almond milk)
- 1 tsp Vanillla Extract
- 1 tsp Almond Extract
- 1/3 cup White Chocolate Chips
Begin by setting out a 1/2 stick of butter. In a time pinch? Microwave your butter for 15-20 seconds.
Preheat your oven to 375 degrees F. Line a cookie sheet pan with parchment paper.
In a medium bowl, cream the butter, sugars, and vanilla & almond extracts until well combined.
In a large bowl, add flours and arrowroot starch and mix together until a dough forms.
Using a rubber spatula, lightly fold the white chocolate chips into the cookie dough. Be careful not to melt the chocolate chips.
Using a cookie scoop or 1 tbsp measuring spoon, drop tablespoons of the dough onto the cookie sheet. Add more white chocolate chips on top if desired.
Place in the oven and bake for 12 minutes.
After baking for 12 minutes, remove from oven and allow to cool for 5-10 minutes before serving.