– Coconut oil softened to room temperature
– Coconut sugar
– Normal egg
– Spelt flour
– Baking soda
– Vegan white chocolate chopped into chunks or white chocolate chips
– Dried cranberrie
In a large bowl mix the coconut oil and the brown sugar until combined.
Beat in the egg
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In a separate bowl, whisk the flour and baking soda. Mix the dry ingredients into the wet ingredients until combined.
Add the white chocolate chips and dried cranberries and mix until combined. Cover cookie dough and chill for at least 2 hours. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes.
Use around 1 tbsp of dough per cookies and roll into balls.
Place 10-12 on each baking sheet.
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Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven, leave the cookies to cool on the baking tray for 5-10 minutes until they firm.
Transfer to cooling rack to cool completely before enjoying
Leftovers will stay fresh for at least 4 days if stored in an airtight container at room temperature.