VEGAN GUAVA + WHITE CHOCOLATE OATMEAL COOKIES

These cookies bring a little tropical flair to a familiar cookie base. They are uniquely delicious, a double batch might be the way to go!


YIELDS 12-16 delightfully soft and chewy cookies


INGREDIENTS

1 1/2 cup All Purpose Flour

1/2 tsp Cinnamon, ground

1/2 tsp Baking Soda

1/2 tsp Baking Powder

heaping 1/2 tsp salt, fine

1 cup Vegan Butter, room temp

1 cup Light Brown Sugar, packed

1/2 cup Coconut Sugar (or cane sugar is fine)

Zest of 1 small lemon (about 1 tsp packed)

1/3 Cup Plain Apple Sauce

1 tsp Vanilla Bean Paste, or Extract

3 cups Oats, rolled old fashioned

1 cup Guava Paste, small cube, frozen at least 20 minutes

1/2 cup White Chocolate Chips/Chunks/Chopped


PREPARATION:

  1. Wash hands and clear work station. Preheat oven to 350F. Line baking trays with parchment or silicone baking mats (silpats). Freeze guava paste about 20 minutes (this helps the paste keep its shape as the cookies bake).

  2. In bowl of stand mixer with paddle attachment, or large bowl with hand mixer, or large bowl with wooden spoon, beat together the vegan butter, brown sugar, coconut sugar, and lemon zest until combined and fluffy, about 5 minutes.

  3. While mixer is creaming butter and sugars, measure out dry ingredients in another medium mixing bowl- flour, cinnamon, baking soda and powder, and salt. Whisk together well and set aside

  4. Stop mixer from creaming together butter and sugar, take a silicone spatula and scrape down the sides and bottom of the mixer. This is VERY IMPORTANT and ensures a cohesively mixed cookie dough.

  5. Add applesauce and vanilla, stopping mixer and scraping bowl as needed, until combined.

  6. Scrape bowl again, and add in dry mix + oats. Mix until combined.

  7. With mixer on low OR by hand, mix in cubed guava paste and white chocolate. Mix gently until add-ins are mixed throughout dough. Hand mix with rubber/silicone spatula to ensure even distribution.

  8. OPTIONAL: if dough seems too loose, chill in fridge for 30 minutes before scooping and baking.

  9. Using a 1/4 cup cookie scoop OR by hand, scoop out cookies and line them on prepared baking tray. Make sure there is plenty of room in between cookies as these guys spread! about 2-3 inches apart.

  10. Bake in oven 13-15+ minutes (everyone's oven is different!) OR until cookies are golden brown on the edges and look slightly underdone in the very middle (the will finish cooking out of the oven to the perfect chewy consistency). Repeat until all cookies are baked off.

  11. Store in airtight container at room temperature for about 2 weeks OR freeze balls of dough before baking up to a month. Bake from frozen for a sweet treat anytime!


NOTES: - Quick oats will not produce the same texture as old fashioned rolled oats

- This is an excellent base oatmeal cookie, I encourage you to experiment with different add-ins!








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