
Chocolate Snowflake Cookies 20 cookies Prep: 10 minutes Cook: 10-12 minutes Gluten Free Vegan Vegetarian Simple, effective and delicious Christmas. A vegan shortbread cookie, topped with silky smooth white chocolate these cookies will be enjoyed by everyone. They are easy to make and you can be as creative as you like with the decoration on top. We have opted for a simple snowflake design using some white chocolate. Made with NOM Barista Creamy Cashew Ingredients 1/2 cup cold coconut oil 1/3 cup coconut sugar 1/2 cup almond meal 3/4 cup gluten free flour 1/4 cup cacao 1/2 tsp baking soda 2 Tbsp Pureharvest NOM Barista 1 block white chocolate Instructions Preheat the oven to 175C degrees and line a baking tray with heat proof baking paper. Place all the ingredients, apart from the milk, into a food processor and pulse together to form a crumb like texture. Add the cold milk to the mixture and pulse again until it forms a dough. If the dough does not come together empty into a bowl and bring together with your hands. Press into a circular disk and flatten slightly. Transfer to a floured surface. Flour a rolling pin and roll the dough into a 2cm thickness. Cut out into circular shapes using a cookie cutter. Dough will make around 20 cookies. Transfer to the lined baking sheet and bake in the oven for 10-12 minutes. Once baked to cool on the tray before transferring to a cooling rack to cool completely. Once the cookies are cooled it's time to decorate. Melt the white chocolate. Spoon into a piping back and pipe snowflake shapes onto the cookies. Let the chocolate harden and then they're ready to eat! Recipe tips Cookies will last for up to a week in an airtight container. Share this recipe Print recipe

Chocolate Snowflake Cookies

20 cookies
Prep: 10 minutes
Cook: 10-12 minutes

Simple, effective and delicious Christmas. A vegan shortbread cookie, topped with silky smooth white chocolate these cookies will be enjoyed by everyone. They are easy to make and you can be as creative as you like with the decoration on top. We have opted for a simple snowflake design using some white chocolate.

Made with: NOM Barista

Creamy Cashew

Ingredients

1/2 cup cold coconut oil
1/3 cup coconut sugar
1/2 cup almond meal
3/4 cup gluten free flour
1/4 cup cacao
1/2 tsp baking soda
2 Tbsp Pureharvest NOM Barista
1 block white chocolate

Instructions

Preheat the oven to 175C degrees and line a baking tray with heat proof baking paper.
Place all the ingredients, apart from the milk, into a food processor and pulse together to form a crumb like texture.
Add the cold milk to the mixture and pulse again until it forms a dough. If the dough does not come together empty into a bowl and bring together with your hands.
Press into a circular disk and flatten slightly. Transfer to a floured surface. Flour a rolling pin and roll the dough into a 2cm thickness.
Cut out into circular shapes using a cookie cutter. Dough will make around 20 cookies. Transfer to the lined baking sheet and bake in the oven for 10-12 minutes.
Once baked to cool on the tray before transferring to a cooling rack to cool completely. Once the cookies are cooled it's time to decorate.
Melt the white chocolate. Spoon into a piping back and pipe snowflake shapes onto the cookies. Let the chocolate harden and then they're ready to eat!