This is like a freebie recipe post that I wasn’t even planning on! I saw FoodieCrush post some incredible looking cookies on her instastories last week, and I immediately went on amazon and overnighted some vegan white chocolate chips and started plotting how to make the cookies allergy-free.
Friday the girls had their last day of school before winter break and that night we had Pia’s good friend over for gingerbread house making (did you see it on Snapchat!?) watching Christmas movies and baking and eating these cookies!
I used a standard Chocolate Chip cookie recipe and allergy free’d it! They turned out quite delicious and they looked nice too, so I instagramed a shot of them, not having any intention of posting them here.
But surprise!!! I got so many requests for the recipe, that I thought I should just snap a few pictures and throw this recipe up here as an “extra.” So what you should expect: a crispy and chewy cookie that is LOADED with chocolate, white chocolate, cranberries and in my case we added toasted macadamia nuts- but these are totally optional, and of course if you have nut allergies they are a no-way. So these are really fast and easy and a perfect seasonal cookie that everyone will enjoy! I am actually liking them the best straight out of the freezer ☺
*OH!!! Please tune in to see me on Facebook Live this afternoon at 4pm– I am finally back after a two week concussion hiatus! And I am making my FAVORITE boozy and non boozy Holiday Punch! XOXO
If you are not sure what aquafaba is, it is canned chickpea liquid. Please feel free to read more about it in AQUAFABA 101.
- 2 ¼ cups all purpose gluten free flour (I use Bobs Red Mill)
- 1 cup brown sugar
- ½ cup white sugar
- ½ teaspoon xanthum gum
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- ½ cup of soy free vegan butter at room temperature
- ¼ cup aquafaba
- 3 tablespoons sweet potato puree
- 1 tablespoon vanilla
- ½ cup vegan white chocolate chips
- ½ cup vegan dark chocolate chips
- ½ cup dried cranberries
- ⅔ cup toasted macadamia nuts (optional)
- Preheat the oven to 350 degrees and prepare two sheet pan with silpats or parchment paper.
- In the bowl of a standing mixer combine all of the dry ingredients with a paddle attachment. Add the vegan butter and mix in well.
- Then add the aquafaba, sweet potato puree and vanilla and whip until you have a fluffy cookie dough. On low speed mix in the chocolate chips, white chocolate chips and cranberries plus the nuts if you are using them.
- Scoop the cookies by the rounded spoonful onto the prepared sheet pans (they will spread, so leave them room!)
- Bake the cookies 14-16 minutes until golden around the edges. Pull the cookies out and let them cool for a few minutes before transferring them to a cooling rack with a spatula.
- Store in an airtight container at room temperature or in the freezer.
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So many yummy ingredients in one cookie!
Where do you find your vegan white chcolate chips? I can’t seem to find any without dairy anywhere….
I used King David Kosher Lactose Free White Chocolate Chips- I know that they are dairy free completely because I am SO allergic and had no problems. The phrasing is kind of weird so I read all of the amazon reviews and they were solid on that front. I am going to hunt around at Whole Foods too!
Perfect! Thanks so much! Can’t wait to make these!
These cookies look delicious & I LOVE that little figurine 🙂
thanks Marla! It’s Coco’s favorite little ornament 🙂
These cookies look wonderful, but seriously, this aquafaba thing is going to revolutionize things in our house!!! I’m so excited to try the meringue cookie recipe you linked to!! Apologies for so many !!! but really, we’ve been feeling left out from some of the usual treats with the egg allergies over here. 🙂
SO HAPPY Sharon!!! truly you made my day that this will help 🙂
Love all of these flavors! Beautiful cookies!!
thanks JennY!
Will these cookies turn out okay if using regular flour and real butter?
YES! they will be great Helen! Just obviously no xanthum gum 🙂
These look amazing! So glad you are back and feeling better!
Hi Heather!
I’m making these cookies this week, I added “pumpkin pie spices” i.e., cinnamon, ginger, nutmeg.. I thought it would enhance the fall flavors, fingers crossed 🙂
I have a question-is there a reason you didn’t do a creaming method for the cookies? (Butter and sugar first, then wet and dry ingredients) I have my dry ingredients and butter going in the mixer, I’m hoping it comes together when I add the rest, right now it looks more like a tasty strussel topping! Thanks!
Hi Katie- I hope that your cookies turned out great! And I am sure that the creaming method is excellent- sometimes with GF I just add all of the dry ingredients together – but creaming is great!
Oh my goodness, these were amazing! My picky niece thought they were great, even after I told her they had sweet potato and “bean juice”! Thanks for such great recipes!
ha! I love that! sweet potatoes and bean juice! so happy they worked for you guys Katie!