Pineapple, White Chocolate & Pepita Cookies
These have become a household favourite. Too make the magic work make sure to use the cacao butter as it not only lends the white chooslte flavour I also find it add to the texture as it's very firm at room temperature. Another trick is to use the bottom of the pineapple, it's the sweetest and will ensure you can taste the pineapple in the finished cookies. 😉
​
Makes: 3 large or 6 small
Ingredients:
​
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 pepitas
1/2 cup sultanas
2/3 cup LLWF Self Raising Flour
2/3 cup coconut
3/4 cup rolled oats or Quinoa Flakes for grain free, Paleo.
1/4 cup organic stevia
2 tbs white chia
1 tsp vanilla extract
Preparation:
​
-
Preheat oven to 180 degrees Celsius and line a 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 and sultanas 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 and dried fruit.
-
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 12-14 balls then flatten slightly on the baking tray.
-
Bake in the centre of the oven for 14-15 minutes or until nicely browned.
-
Allow to cool and enjoy
NOTES:
-
You may substitute butter, vegan butter or coconut oil for the cacao butter but you won’t get the white chocolate effect.
-
I use Sugarless Organic Stevia or Raw Earth Sweetener Co, Stevia & Monk fruit to sweeten. Both available to Woolworths in Australia.