Recipe: Vegan (& Gluten-Free) White Chocolate Chip Cookies

Ingredients

Method

1. Preheat the oven to 160°C fan. Line two baking trays with baking parchment, or work in batches with one tray.
2. Using the Ankarsrum stand mixer fixed with the clear bowl and cookie whisk, cream attachments, cream the cane sugar and vegan butter on medium speed until well combined. Add apple purée and mix until fully incorporated. Then add the flour, bicarbonate of soda, and baking powder. Mix until no dry patches remain. Add the white chocolate chips and mix very gently, just until evenly distributed.
3. Wrap dough in cling film or place in a container. Chill for at least 2 hours, or up to 24 hours.
4. Divide the dough into 24 equal portions and roll each into a ball using your palms. If the dough feels too soft or sticky, shape and refrigerate for 1 hour after shaping and before baking. Place on the prepared tray, leaving space between each cookie to allow for spreading.
5. Bake for 10–12 minutes. If using two trays, bake simultaneously and give the bottom tray an extra 2 minutes for even browning. Cool completely before serving. Enjoy on their own, or as part of our Lemon-Basil and White Chocolate Chip Ice Cream Sandwiches.

BK Tips

• For a practical lesson on gluten-free baking, take the Gluten-Free Baking Class at our London cook school.
  
  
• Once the cookies are shaped into balls, you can chill them overnight for even better flavour and texture. Or freeze the dough balls for cookies you can enjoy anytime. They will keep in the freezer for up to one month.
  
  
• To make vegan and gluten-free Lemon-Basil and White Chocolate Chip Ice Cream Sandwiches, see our recipe here.