Fresh Pineapple, Cranberry, Choc Chip, White Chocolate Cookies
VEGAN | SUGAR FREE | GLUTEN FREE
35-40gg raw cacao butter
80-85 g rice syrup (about 2 tbs)
1 - 1 1/2 cup fresh pineapple (preferably from the bottom of the pineapple)
1/2 cup reduced sugar cranberries
2-3 tbs raw cacao nibs
2/3 cup coconut
3/4 cup rolled oats or Quinoa Flakes for grain free, Paleo.
1/4 cup organic stevia and/or stevia monk fruit combo
2 tbs white chia
1 tsp vanilla extract
Preheat oven to 180 degrees Celsius and lines large baking tray with non stick baking paper or a silicon baking mat.
Melt the cacao butter and syrup on a small pan
Add the pineapple a to a blender or food processor and pulse to chop them finely making sure not to overdo it. You want nice little chunks of pineapple.
Add the fruit mixture, melted mixture and the rest of the ingredients to a mixing bowl and stir until thick and well combined.
Shape into 21 x 1 tbs balls and spread them out evenly on the baking tray.
Bake in the centre of the oven for 14-15 minutes or until nicely browned.
Allow to cool and enjoy