White Choc Raspberry Cookies

³ Description

Soft & Chewy White Choc Raspberry Cookies

² Ingredients

•  1 large Egg White
•  1 serving (serving = 1 tbsp) Nutiva Organic Extra Virgin Coconut Oil
•  1 serving (serving = 1/2 cup) Great Value Unsweetened Apple Sauce
•  3 serving (serving = 1 tbsp) Xagave Agave Nectar
•  1.5 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1.5 serving (serving = 2 tbsp) Nutiva Coconut Flour
•  6 serving (serving = 1 tbsp) Nestle White Chocolate Chips
•  20 raspberries Raspberries

q Directions

1 egg white
14g (1tbsp) coconut oil
60g (4tbsp) apple sauce
60g (3tbsp) agave nectar
45g (1/2 cup) oat flour
22g (3tbs) coconut flour
60g (1/3 cup) white choc chunks/chips
Handful of raspberries

Instructions:
Crack the egg white into a bowl and whisk with the apple sauce
Melt the coconut oil in the microwave for 1 minute until liquid then add to the bowl
Now add the agave nectar and whisk together
Fold in both of the flours
This should form a sticky cookie dough consistency, you wont be able to roll it like the crunchy cookies.
Spoon 8 medium size blobs of the dough onto greased proof paper on a cooking tray, flatten down and shape into cookies and bake in the oven for 20 minutes on 160C or until golden brown on the outside.

Notes: these are meant to be soft chewy cookies, if you want crunchy cookies don’t use coconut flour and use 90g (1 cup) of oat flour

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