Cinnamon Dusted White Chocolate Chip Cookies (Gluten-Free, Vegan)

Lately I’ve been somewhat obsessed with vegan white chocolate, and for good reason…for years, I went without it!  But alas, no more…these cinnamon dusted white chocolate chip cookies are not only vegan but gluten-free and nut-free as well.

 These cookies are not only great for allergies and special diets but of course are delicious as well. I like making them as balls for a rich, chewy bite…but they’re also adaptable and hold shape fairly decently if you should desire to cut them into fun shapes!  (See the note at the bottom if that’s what you’re after)

Vegan white chocolate chips are hard to find in stores, so you’ll likely want to purchase them online.  Buy a few bags and the price generally works out to about what you’d expect to pay in stores.  If you HAVE found them in a store near you, we would love to hear about that, too!  Vegan white chocolate chips are indeed elusive.

Ingredients

• 3/4 c coconut oil
• 1/3 c applesauce
• 1 tsp salt
• 1/4 c agave nectar
• 1 tbs vanilla extract
• 1/2 c brown sugar, packed
• 1 c chickpea flour
• 2/3 c potato starch
• 2/3 c brown rice flour
• 2 tsp xanthan gum
• 1/4 c ground flaxseeds
• 1 tsp cinnamon (plus extra for dusting!)
• 1 tsp baking soda
• 1/2 c dried shredded coconut
• 1/2 c cashew pieces (optional, or sub pumpkin seeds for nut-free crunch factor!)
• 1/2 c vegan white chocolate chips
• 1 tbs psyllium husk (flakes, not powder)
• 1/4 c water

Instructions

• Combine all ingredients in a large bowl and mix well.
• Drop them in balls approximately 1-2 tbs each on a lightly greased cookie sheet.
• Bake at 325 degrees Fahrenheit for 7 minutes. They are done when they *just* start to turn brown.
• Right after cookies come out of the oven, dust lightly with cinnamon while still on tray.  Cinnamon should stick pretty well, so long as cookies are still warm when dusting.
• Let them cool before removing them from the tray!

And, if you wanted them to be in fun shapes instead, then instead of spooning and dropping them, do this:

• Carefully roll out the dough between two sheets of parchment paper, dusting with additional chickpea flour as necessary.
• Use cookie cutters to cut out shapes (we love hearts!)
• Arrange cookies on cookie sheet.
• Stick them in the freezer for 15 minutes prior to baking!