Strawberry & White Chocolate Cashew Butter Cookies [Vegan & Gluten-Free]
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1/3cupvegan strawberry jelly crystals(dissolved with 1/2 cup boiling water)
2tbsvegan white chocolate chips(finely chopped - plus a couple extra for pressing onto the tops)
1dropnatural pink food colouring(optional)
vegan white chocolate, extra(melted for drizzling)
freeze-dried strawberry powder(optional)
Preheat an oven to 170C and line a large cookie tray with a silpat sheet or non-stick baking paper.
Combine all ingredients together then roll (or drop) about 1 tbs of the cookie dough 1cm apart on the cookie tray (pressing the balls down slightly). Press in the tops with a couple white chocolate chips.
Bake for 10-12 minutes and allow to cool completely on the trays before removing with a spatula (cookies will be soft). You can check if they're done by lifting the bottoms of the cookies and they should be a light golden colour.
Drizzle the tops of the cookies with extra white chocolate and sprinkle with freeze-dried strawberry powder (if using).