I've never been a big white chocolate fan. Except this grilled white chocolate from Chin Chin Labs in London. It's like crack (but not...). Take a scoop of their already perfect, delectably smooth, nitrogen frozen ice cream and top it with spoonfuls of this stuff - bliss, I tell ya. Also, a billion percent not sponsored, thought I secretly wish I was.
Anyways, that white chocolate apart, white chocolate is just not my thing. I am a die hard chocoholic. A major classic chocolate chip cookie fan. But I recently stumbled across a recipe for white chocolate chip, currant and orange cookies and was inspired to take the plunge. This flavor variation just sounded too good too pass up. Spoiler: they were good.
I must admit that the first time I made these, they turned out waaaay too sweet. Like to the extent that I couldn't stomach more than half alongside a cup of tea/coffee/milk. Sweetness apart, I knew they had potential. So I gave it another shot, and they came out a winner.
The original recipe was great inspiration, but I ended up subbing naturally dried cranberries for the currants, white chocolate chips for the chocolate chunks and coconut oil for the butter (because let's be honest, when do I not use coconut oil?). I also dramatically cut down on the sugar and swapped out some flour for oat flour (healthier and texture is so on point!). Basically, I created the recipe, just borrowed the flavor combination.
These would be a lovely addition to your Christmas cookie party, your dessert table at Christmas lunch, a tea time snack before Christmas dinner or just a treat in your hand as you cozy up with a good book and hot mug of tea by your fireplace. Let's just say they're very festive and wonderfully delicious.
Tie them up in little packets with bows or pile them in a jar and they would make the perfect Christmas present. To yourself is acceptable - I won't tell.
Ingredients
Makes 14 medium-sized cookies
1/4 cup coconut oil
1/4 cup light brown sugar
1/4 cup unrefined sugar
zest of one large orange
1/2 tsp pure vanilla extract
1 egg
1 1/2 cups self-raising flour
3/4 cup oat flour
pinch of salt
1/4 cup dried cranberries (sugar and sulphate free)
1/4 cup white chocolate chips
Instructions
Preheat the oven to 180 C.
Cream the coconut oil, sugars and zest together in a medium bowl using a hand whisk. Don't overdo the mixing as you want to retain the nice chewy texture once the cookie is baked. Add the egg and vanilla extract and whisk again until well combined.
In the same bowl, add the flours and salt and mix until flour is well incorporated.
Fold in the white chocolate chips and cranberries.
Roll the dough into approximately equal sized balls and place on a cookie sheet linked with parchment paper. Gently press down on the balls of dough (not completely flat) and make sure there is plenty of space between cookies, as they will spread.
Bake in the oven for 15 minutes, or until slightly golden brown on top. If your oven has the tendency to have an uneven distribution of heat, rotate the tray after around 10 minutes.
The cookies will be slightly soft even after 15 minutes, but they will firm up. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cook completely.
Grab a warm drink, get dipping and enjoy!
Anyways, that white chocolate apart, white chocolate is just not my thing. I am a die hard chocoholic. A major classic chocolate chip cookie fan. But I recently stumbled across a recipe for white chocolate chip, currant and orange cookies and was inspired to take the plunge. This flavor variation just sounded too good too pass up. Spoiler: they were good.
I must admit that the first time I made these, they turned out waaaay too sweet. Like to the extent that I couldn't stomach more than half alongside a cup of tea/coffee/milk. Sweetness apart, I knew they had potential. So I gave it another shot, and they came out a winner.
The original recipe was great inspiration, but I ended up subbing naturally dried cranberries for the currants, white chocolate chips for the chocolate chunks and coconut oil for the butter (because let's be honest, when do I not use coconut oil?). I also dramatically cut down on the sugar and swapped out some flour for oat flour (healthier and texture is so on point!). Basically, I created the recipe, just borrowed the flavor combination.
These would be a lovely addition to your Christmas cookie party, your dessert table at Christmas lunch, a tea time snack before Christmas dinner or just a treat in your hand as you cozy up with a good book and hot mug of tea by your fireplace. Let's just say they're very festive and wonderfully delicious.
Tie them up in little packets with bows or pile them in a jar and they would make the perfect Christmas present. To yourself is acceptable - I won't tell.
Ingredients
Makes 14 medium-sized cookies
1/4 cup coconut oil
1/4 cup light brown sugar
1/4 cup unrefined sugar
zest of one large orange
1/2 tsp pure vanilla extract
1 egg
1 1/2 cups self-raising flour
3/4 cup oat flour
pinch of salt
1/4 cup dried cranberries (sugar and sulphate free)
1/4 cup white chocolate chips
Instructions
Preheat the oven to 180 C.
Cream the coconut oil, sugars and zest together in a medium bowl using a hand whisk. Don't overdo the mixing as you want to retain the nice chewy texture once the cookie is baked. Add the egg and vanilla extract and whisk again until well combined.
In the same bowl, add the flours and salt and mix until flour is well incorporated.
Roll the dough into approximately equal sized balls and place on a cookie sheet linked with parchment paper. Gently press down on the balls of dough (not completely flat) and make sure there is plenty of space between cookies, as they will spread.
Bake in the oven for 15 minutes, or until slightly golden brown on top. If your oven has the tendency to have an uneven distribution of heat, rotate the tray after around 10 minutes.
The cookies will be slightly soft even after 15 minutes, but they will firm up. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cook completely.
Grab a warm drink, get dipping and enjoy!
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