Fresh Pineapple, Cranberry, Choc Chip, White Chocolate Cookies
VEGAN | SUGAR FREE | GLUTEN FREE
Makes: 21
Ingredients:
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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 Luving Life Wholefoods self raising flour
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
Preparation:
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Preheat oven to 180 degrees Celsius and lines large baking tray with non stick baking paper or a silicon baking mat.
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Melt the cacao butter and syrup on a small pan
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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.
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Add the fruit mixture, melted mixture and the rest of the ingredients to a mixing bowl and stir until thick and well combined.
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Shape into 21 x 1 tbs balls and spread them out evenly on the baking tray.
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Bake in the centre of the oven for 14-15 minutes or until nicely browned.
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Allow to cool and enjoy
NOTES:
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You may sub butter, vegan butter or coconut oil for the cacao butter but you won’t get the white chocolate effect.
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I use Sugarless Organic Stevia or Raw Earth Sweetener Co, Stevia & Monk fruit to sweeten. Both available to Woolworth in Australia