White Chocolate Chip Cookies

INGREDIENTS FOR 12 COOKIES: 30g coconut oil, solid 100g granulated sugar 45g almond butter 75g almond milk, cold 150g all-purpose/plain flour, sifted ½ tbsp baking powder (7g) 100g dairy-free white chocolate, chopped STEPS Combine the sugar, the coconut oil and the almond butter into a bowl to obtain a thick, grainy paste. Add in the milk and stir to combine. Sift in half of the powdered ingredients, and stir to incorporate. Sift in the rest of the powders, add half of the white chocolate, and mix until you have a soft dough-like mixture. Cover the bowl and place in the fridge to rest for 30 minutes. 10 minutes before the time has elapsed, preheat the oven to 170°C static, or 340°F. Spoon the cookie dough onto a baking tray (40g per portion) and gently flatten the dough by hand. Scatter the remaining chocolate over the top, pressing it down gently. Bake the cookies for 10 to 12 minutes, or until golden brown. Remember to rotate the tray halfway through the cooking. Remove from the oven and leave to cool for 5 minutes. Lift the cookies off the baking tray and place them on a wire rack to cool completely. They can be stored in an airtight container for 3 days. SUBSTITUTIONS and TIPS The white sugar can be substituted with any other granulated sugar. The coconut oil can be substituted with margarine or shortening if desired. The almond butter can be substituted with any other nut butter of similar consistency, but not with liquid ones. The non-dairy milk can be substituted with an equal amount of soymilk, or oat milk. Other kinds of flour are likely to work with this recipe. Wholewheat and oat flour are good candidates, but extra care might be needed to obtain a dough of the right consistency.