White Chocolate Chip Cookies

These were a experiment that went very well! These cookies are more of the biscuit type rather than chewy (I have a recipe for those too). If looking for a comparison they are similar to those chunky cookies you get in packets in the biscuit isle in the super market.

They are sweet and tasty. I have used moo free white chocolate baking drops. They are the best tasting dairy free white chocolate I have tried , that is also free from our little ones long list of allergies.

Print Recipe

White Chocolate Chip Cookies

Author: whitterzz Cooking Method: Bake Courses: Dessert, Snack

Difficulty: Intermediate Prep Time 10 mins Cook Time 10 mins Rest Time 2 mins Total Time 22 mins

Cooking Temp: 180  °C Servings: 12

Description

The cookies have the perfect snap

Ingredients

Servings

• ³⁄₄ cup sunflower oil
• ¹⁄₄ cup caster sugar
• ¹⁄₂ cup brown sugar
• ¹⁄₄ cup oat milk
• 1 tablespoon arrowroot
• 1 teaspoon vanilla extract
• 2 cups plain flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt

Instructions

1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment.
2. In a large bowl, combine the oil and sugars together
3. then beat in the oat milk, arrowroot and vanilla.
4. Combine the flour, baking powder, chocolate chips (keep a handful aside for later) and ¼ tsp salt, then slowly combine with the mixture.
5. Scoop 20 large tbsps of the mixture and roll into balls. Place on lined baking trays (I had to use two trays for mine) leaving enough space between each and gently press each ball with your palm or a spoon. Then carefully push a few extra chocolate chips on top of each ball of mixture.
6. Bake for 8-10 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool. Leave to cool then enjoy

Note

Will keep for a week in an airtight container (not that they last that long in our house!)
Suitable for freezing for up to 1 month

Keywords: allergy friendly, biscuits, cookie, sugar cookie, vegan, white chocolate chip