Every second Friday I go to a wonderful women’s group at my favorite yoga studio, the Women’s Rite of Passage
at Inside the Bungalow
in Mesa, AZ. I have missed about 2 in the last year and I look forward to it each month. The level of honesty and sincerity among the ladies that attend just makes me really happy. So why am I telling you about this great group when you started reading for cookies?? Well two of my favorite ladies in the world, Robin
, cannot have gluten. They attend every workshop and I love to be able to bring sweet treats we can all enjoy! I have brought some amazing brownies in the past from GonePie
and some decadent cupcakes from Rikki Cupcake
but this was a last minute thought today as I have a zillion things to do in preparation for tomorrow’s big craft extravaganza
and love procrastinating. :co Did I say that?? On to the cookies! They are light and delicate and the white chocolate chips make them nice and sweet even without a ton of sugar. Really exceptional flavor, especially for gluten free as I usually am a bit turned off by the texture.
gf white chocolate-coconut-cranberry cookies
- 1/4 cup Earth Balance margarine
- 1/4 cup non-hydrogenated shortening
- 1/4 cup virgin coconut oil
- 1/2 cups packed brown sugar
- 1/4 cup white sugar
- 1 Tablespoon organic vanilla extract
- 1 teaspoon coconut extract
- 4 Tbsp water mixed with 3tsp Ener-G Egg Replacer
- 2 1/4 cups Bob’s Red Mill All Purpose gluten-free baking mix
- 1/4 cup sweet sorghum flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/4 cup vegan white chocolate chips
- 1/4 cup coconut (flaked or shredded but not sugared)
- 1/8 cup dried cranberries
- 1/8 cup chopped pecans
- 1-2tbsp room temp water optional
Preheat the oven to 375 and line your baking sheet(s) with parchment paper.
Cream the oils with the sugars, when well combined mix in the egg replacer mixture and the vanilla extract and beat. In a separate bowl whisk together the flours, baking soda, baking powder, cardamom, salt, and starch. A few cups at a time mix the dry ingredients into the wet until clumpy. Mix or fold in your chips, nuts, and berries. If the mix is too dry to clump add in a tablespoon or two of room temp water and mix.
Spoon your mix onto your parchment paper. I used heaping tablespoons then rolled each cookie into spheres and flattened them slightly. Bake for 6-8 minutes until lightly browned, let sit on the cookie sheet a few minutes before transferring to your cookie wrack to cool completely.
* * * So where on earth do you find vegan white chocolate chips?! My wonderful friend, Rikki, brought me back some from Portland. Lucky me! If you are not so lucky to know Rikki and be a benefactor of her marvelous vegan travels you can find them online