Talida Voinea, Hazel & Cacao
New South Wales, Australia
Instagram: @hazel_and_cacao | hazelandcacao.com
̈2⁄3 cup wholemeal spelt flour (oat or gluten-free work too)
1 tsp baking soda
1 cup coconut sugar
1 cup cashew butter
1 tbsp vanilla extract
1⁄4 cup water
1⁄4 cup vegan white chocolate chips
1⁄4 cup chopped macadamias
1⁄4 cup frozen cranberries
In a large bowl, sift together the flour, baking soda and coconut sugar.
Add the cashew butter and vanilla and mix until combined and chunky.
Add water and mix again until cookie batter forms.
Mix through white chocolate chips, macadamias and cranberries.
Form 1 tbsp-sized cookie balls and flatten slightly. Place on tray with plenty of room to spread.
Bake at 340°F for 15-20 min.
Allow to cool and enjoy.