Fine vegan cookies with cranberries and white chocolate that you should not miss. Crispy, fruity and seductively sweet with fine coconut blossom sugar. Quickly made, succeeds safely and very tasty.
FOR THE DOUGH Place spelt flour, raw cane sugar, coconut blossom sugar, cornstarch, baking soda, bourbon vanilla, baking powder, salt, vegan margarine and apple pulp in a food processor and process until smooth. At the very end white chocolate and cranberries and work into it.
221 g Spelt flour, 110 g Raw cane sugar, 50 g Coconut blossom sugar, 1 ½ tbspn Cornstarch, ½ tbspn Baking soda, ½ tbspn Bourbon vanilla, 1 tbspn Baking powder, ¼ tbspn Salt, 115 g vegan margarine, 40 g Apple pulp, 90 g white chocolate, 65 g Cranberries
Preheat oven to 175 degrees, line baking sheet with parchment paper or a permanent baking mat.
Roll one heaping tablespoon of dough (2 ½ tablespoons ~44g) at a time into a small ball and flatten to form a round cookie. For small cookies, simply use half the dough (~ 22g). Spread cookies on a baking sheet lined with baking paper or a silicone mat. NOTE: Be sure to keep enough space between the cookies, as they will spread during the baking process.
Bake on medium for about 15-16 minutes, until the edges are lightly golden brown. For the smaller cookies, reduce baking time to 8-10 minutes. Remove from oven and allow to cool completely and enjoy!
Store leftovers (if any) in an airtight container for up to 5 days.