When was the last time you went to the store and picked up a bag of white chocolate chips? Probably like 5 years ago, right? And I’m sure at least one of the reasons is because regular white chocolate chips contain dairy and some other ingredients that are sorta frowned down upon these days. And I’m with you on that. I prefer to keep my diet and treats super clean – meaning, I’d grab a bag of dairy free chocolate chips from Enjoy Life Foods and bake with them any day of the week. But sometimes you just need the real thing.
Cookies made with white chocolate chips take me back to my childhood. Add some dried cranberries, you are on your way to heaven. This recipe contains no eggs, so if you are egg-free, it’s for you.
Get to it, my friends.
Servings: cookies
Ingredients
- 2 cups creamy peanut butter
- 2 cups One Degree Organics Spelt Flour
- 1 tsp salt
- 1 ½ tsp baking soda
- 1 ½ cups maple syrup
- 1 ½ tsp vanilla
- 1 tsp cinnamon
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
Instructions
- Preheat oven to 375.
- Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the peanut butter, salt, baking soda, maple syrup, vanilla, and cinnamon, until mixture is nice and creamy.
- Add the spelt flour and mix together until a dough forms.
- Last, fold in the white chocolate chips and the dried cranberries.
- Using a spoon or cookie scoop, form cookies and place them onto the prepared baking sheet. Flatten slightly.
- Bake for 11-13 minutes.
- I bake mine for 11 minutes and they firm up after a few minutes out of the oven. Get crazy in the kitchen and PLAY to see what works for your tastebuds!Enjoy!XO
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