White Choc Top Cookies
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Serves: 15 cookies
 
Ingredients
  • Wet Ingredients
  • 1 Tbsp. ground flax seed mixed with 3 Tbsp. filtered water
  • ¼ cup vcoconut oil, in its solid state
  • ¼ cup almond butter
  • ⅓ cup raw honey, not runny
  • ⅓ cup coconut sugar
  • 1 tsp vanilla bean extract
  • Dry Ingredients
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp himalayan pink salt
  • 3 Tbsp. raw cacao powder
  • 1½ cups oat flour, gluten free
  • 1 tsp almond milk, if needed to moisten mixture
  • ½ cup dairy free dark chocolate chips
  • Icing
  • 175g white chocolate, broken into squares
  • 2-3 tsp coconut oil
  • 1 tsp peppermint essence
Method
  1. Cookies
  2. Preheat oven to 180ºC (350ºF) and line 2 baking trays with parchment paper.
  3. In the bowl of a stand mixer, or a large mixing bowl, mix together the ground flax and water and set aside for 2-3 minutes or until it has thickened up. Then whisk the flax egg one final time.
  4. In the same bowl with the flax egg, add the wet ingredients; solid coconut oil, almond butter, raw honey, coconut sugar and vanilla. Beat the mixture until smooth and well combined.
  5. Add in the baking soda, baking powder, salt and cacao, beat the mixture well.
  6. Beat in the oat flour until smooth and well combined.
  7. If the mixture is too dry, add the almond milk, the mix must hold its shape when formed but not be too sticky either.
  8. Using a spatula, mix in the dark chocolate chips.
  9. Form cookies, 1 heaped tablespoon of mixture per cookie. Place on prepared baking tray, leaving enough room between each cookie, about 2 inches and press down on them with your hand to form a round.
  10. Place tray in oven and bake for 12-15 minutes or until the cookies have spread and are slightly darker in colour.
  11. Remove cookies and cool on tray for 5 minutes. Then transfer them to a cooling rack until completely cool.
  12. Icing
  13. While the cookies are cooling down on the trays, begin your icing.
  14. Over a double boiler on medium heat, melt together white chocolate and 2 tsp of the coconut oil. Stirring occasionally.
  15. Once the white chocolate has melted, turn off heat.
  16. The chocolate must be smooth enough to spread over the cookies, if it’s too thick, add more coconut oil, 1 tsp at a time until desired consistency.
  17. Using the back of a spoon, spread desired amount of chocolate over each cookie.
  18. Let cookies sit until the chocolate sets before serving or storing them away.
  19. Keep cookies in an airtight container in a dry place for up to 10 days.
Notes
If the batter is too wet and not holding it’s shape, add more oat flour. This is why we recommend using raw honey as it’s thicker than normal, commericalised runny honey, and better for you!
We love using white chocolate for the icing but we also use dark chocolate. We double this recipe which makes around 30 cookies and 90% of the time we of half white chocolate icing and half dark chocolate icing, yum!
If you wish to double the recipe and use both white and dark chocolate, just keep the same quantity as above for the white and make another batch the same but using dark chocolate.
Adding coconut oil to the white chocolate while it’s melting with help it become smooth, therefore making it easier to spread on the cookies, otherwise it’s too thick to work with. You can add more than 3 tsp of coconut oil to your chocolate if you feel its to thick.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=4361