Vegan White Chocolate And Cashew Cookies Food

CHEWY WHITE CHOCOLATE CASHEW COOKIES

Steps:

• Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt.
• In a large bowl cream together butter and sugars.
• Mix in eggs and vanilla.
• Add dry ingredients to wet ingredients and mix until just combined.
• Stir in chocolate chips and cashew pieces.
• Use a large cookie scoop (I actually use an ice cream scoop) to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet.
• Bake for 9-11 minutes until cookies begin to brown just around the very edges. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
• Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').

VEGAN WHITE CHOCOLATE AND CASHEW COOKIES

Steps:

• Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line 2 baking trays with greaseproof paper. Add the softened butter or margarine, caster sugar, light brown sugar and vanilla extract to a mixing bowl and cream together - you can use a wooden spoon or a stand mixer with a paddle attachment. Sift the flour and bicarbonate of soda into the butter or margarine mixture and mix together until crumbly. Add the milk and mix to create a thick cookie dough. Add the 50g of chopped white chocolate and the 50g of chopped cashew nuts to the dough and mix. Your cookie dough will be very thick, but sticky enough to easily roll into balls. Roll into small balls of 40g each (1 heaped tablespoon), and space out evenly on the lined baking trays. Press down only slightly to flatten the tops (not too much - you still want them to be ball-like). The cookies will spread out a lot, so give them room. Before baking, press the remaining chopped nuts and white chocolate into the tops of the cookies. Bake for 10 minutes in the centre of the oven. When they come out of the oven, the edges of the cookies will be firm, but they will still be soft in the middle. This is fine as they will firm up as they cool down and set. Leave on the tray to cool down. These are best enjoyed on the day of making. Store in a sealed container at room temperature and eat within a few days. Holly's tip: To make the cookies equal-sized, place a cookie cutter of a similar size around each cookie in turn and nudge it slightly to shape it as it comes out of the oven.

CASHEW WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Stir together, flour and baking soda. Set aside.
• In large mixing bowl, combine margarine, white sugar, and brown sugar.
• Add eggs, one at a time - beat until incorporated. Add vanilla.
• Gradually, mix in flour mixture. Stir in chocolate and cashews.
• Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
• Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
• Cool 5 minutes before removing from cookie sheets to cool on rack.
• *Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
• NOTE: Yield and Time to Make depends on size of cookies.