One of my favorite flavor combos is white chocolate and cranberry. It’s the tangy dried cranberries paired with the sweet white chocolate chunks that makes these gluten free chewy cookies stand out. Try them for yourself for a yummy dessert this week.
Recipe
Ingredients
1 Cup cassava flour
1/4 Cup coconut flour
1/4 Cup arrowroot flour
1/2 tsp baking soda
1/4 tsp sea salt
2 Tbsp coconut sugar
1/2 Cup coconut oil, softened (not melted but room temperature)
1/4 Cup creamy tahini
1/4 Cup maple syrup
1/2 Tbsp vanilla extract
1 Large egg, room temperature
Directions
Add dry ingredients to a large bowl and whisk well, then add the wet ingredients and whisk to full combine and form a dough
Chill dough in the fridge for at least 20 minutes or overnight
Once dough is chilled, preheat your oven to 350F and scoop 1 inch sized cookie dough balls 2” apart onto an un-greased baking sheet Bake for 10-12 minutes or until the edge are golden brown. Allow them to cool completely before removing from the tray.