So you’re probably wondering why I call these “skeleton” cookies. The batter I create causes some of the white chocolate to sink, I did this on purpose. When the chocolate chips sink it sort of reminded me of hollowed out skeleton eyes, which further reminds me of my love for Tim Burton related matters. Here at Holistic Hero, I do often name my recipes after fictional characters I love, plus it just makes matters more fun, so just bear with me! Now, onto the recipe!
Kinda looks like slop right? You can head over to Instagram to watch the reel on this recipe, I give you full permission to stalk my reels 🙂
Preheat oven at 350 degrees. Make flax egg (3 tbsp water w 1 tbsp flax meal) and set aside in fridge. Add all wet ingredients in bowl, maple syrup, almond butter and vanilla extract and whisk until smoothIn a separate bowl, combine and fold dry ingredients coconut and all-purpose flour, baking soda, sea salt, chocolate chips and coconut sugar. Remove flax egg from fridge and add to wet bowl mixture, whisking until thoroughly combined
Combine the wet ingredients with the dry by adding the dry mixture into the wet mixture and combine thoroughly. Using an ice cream scoop, place small scoops on a non-stick baking tray and place in oven for 10-12 minutes until golden brown and crispy. Remove, let cool, dunk in almond milk and enjoy! Let me know what you think in the comments!
White Chocolate Skeleton Cookies (Vegan)
Crispy, Light and Decadent
Ingredients
- 1/4 cup GF all purpose flour
- 1 Tbsp coconut flour
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tbsp coconut sugar (optional)
- 1 flax egg (1 tbsp flax meal to 3 tbsp water)
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking soda
- 1/4 tsp se salt
- 1/4 tsp se salt
- 1/2 cup white chocolate chips (I use stevia chips from "bake believe
- 1/2 cup white chocolate chips (I use stevia chips from "bake believe")
Instructions
- Preheat oven at 350 degrees
- Make flax egg (3 tbsp water w 1 tbsp flax meal) and set aside in fridge
- Add all wet ingredients in bowl, maple syrup, almond butter and vanilla extract and whisk until smooth
- In a separate bowl, combine and fold dry ingredients coconut and all-purpose flour, baking soda, sea salt, chocolate chips and coconut sugar
- Remove flax egg from fridge and add to wet bowl mixture, whisking until thoroughly combined
- Combine the wet ingredients with the dry by adding the dry mixture into the wet mixture and combine thoroughly
- Using an ice cream scoop, place small scoops on a non-stick baking tray and place in oven for 10-12 minutes until golden brown and crispy
- Remove, let cool, dunk in almond milk and enjoy!
