As you probably know, we already have a recipe for regular chocolate chip cookies, so you might be thinking: “wait a minute, couldn’t I just swap one kind of chocolate for the other to get this new version?” The answer to that question would be yes, if it wasn’t for the fact that in this case you want to bring out the flavour of the chocolate in a different way, as white chocolate doesn’t have any bitterness to it, and it is much sweeter than any of its darker relatives. For this reason, the ingredients and ratios of this recipe have been entirely altered compared to the previous one, just to obtain cookies that are incredibly flavoursome, crispy, and quite frankly… really good looking! 7 ingredients, 30 minutes of your time, and an oven – that’s all you need to make this magic happen! Buon appetito!
- Combine the sugar, the coconut oil and the almond butter into a bowl to obtain a thick, grainy paste. Add in the milk and stir to combine.
- Sift in half of the powdered ingredients, and stir to incorporate. Sift in the rest of the powders, add half of the white chocolate, and mix until you have a soft dough-like mixture.
- Cover the bowl and place in the fridge to rest for 30 minutes. 10 minutes before the time has elapsed, preheat the oven to 170°C static (no fan), or 340°F.
- Spoon the cookie dough onto a baking tray (40g – 1.4oz per portion) and gently flatten the dough by hand. Scatter the remaining chocolate over the top, pressing it down gently.
- Bake the cookies for 10 to 12 minutes, or until golden brown. Remember to rotate the tray halfway through the cooking.
- Remove from the oven and leave to cool for 5 minutes. Lift the cookies off the baking tray and place them on a wire rack to cool completely. They can be stored in an airtight container for 3 days.
- The white sugar can be substituted with any other granulated sugar.
- The almond butter can be substituted with any other nut butter of similar consistency, but not with liquid ones.
- The non-dairy milk can be substituted with an equal amount of soy milk, or oat milk.
- Other kinds of flour are likely to work with this recipe. Wholewheat and oat flours are good candidates, but extra care might be needed to obtain a dough of the right consistency.
Cooking Temperature: 170°C - 340°F (no fan)
Storage Times: Keep for 7 days in an airtight container