Vegan, Vegetarian, always Gluten-Free & Dairy-Free, Delicious and Nutritious
Makes: 16 cookies Time: 12 minutes
1/2 cup (110 grams) pure maple syrup
1/2 cup seed butter
1/3 cup coconut whipping cream, at room temperature
1-1/4 cup (155 grams) oat flour
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) salt
1/2 cup (50 grams) chopped cranberries
1/3 cup (45 grams) chopped nuts
Maple White Chocolate Icing (optional)
1 tablespoon (20 grams) vegan butter
1/3 cup (70 grams) maple syrup
1/3 cup (50 grams) white chocolate chips
Preheat the oven at 350F (180C). Line a baking sheet with parchment paper or spray with nonstick cooking spray.
In a large mixing bowl, combine the maple syrup, seed butter, and coconut cream, beat with an electric mixer on high speed until creamy.
In a medium bowl, whisk the oat flour, baking soda, and salt. Add the flour mixture to the maple syrup mixture and beat until combined. Stir in the cranberries and nuts..
Drop slightly rounded teaspoonfuls of dough onto the baking sheet, placing them 1-1/2 inches apart. Bake until golden brown, about 12 minutes. Cool the cookies on the baking sheet for 1 minute then transfer the cookies to wire racks to cool completely. Serve and enjoy with the maple icing.
Make the icing: In a medium microwave-safe bowl, add the white chocolate chips and melt in the microwave for 30 seconds. Remove and mix until smooth. Whisk in the butter and maple syrup until smooth. Drizzle over cooled cookies.