VEGAN AND GLUTEN FREE
This Pumpkin Spice White Chocolate Levain Cookies Recipe is created by our friends over at The Intolerant Baker - who bake allergy friendly Vegan, Gluten Free, Nut Free and Reduced Sugar treats (give them a follow on Instagram @theintolerantbaker_). Celebrate Pumpkin Spice season with this incredible recipe using our limited edition Pumpkin Spice Blend.
MAKES: 8 Extra Large or 10-12 Large Cookies
PREP TIME: 20-50 minutes, including chilling
COOKING TIME: 9-12 minutes
Pumpkin Spice White Chocolate Cookies Recipe by The Intolerant Baker*
Vegan recipe, but adaptable for non-vegan & gluten free diets
You will need...
Ingredients
4 tablespoons of Great Northern Spice Pumpkin Spice Blend
225g cold vegan unsalted butter (baking block style)
300g gluten free plain flour
60g gluten free self raising flour
1 teaspoon cornflour
150g light brown sugar
150g caster sugar
2 tablespoons ground flaxseed, mixed with 4 tablespoons of water
1 teaspoon vanilla extract
Half a teaspoon of salt
3/4 teaspoon xantham gum (optional but this will avoid the cookies being too crumbly - only use for Gluten Free)
150g white chocolate chips
To roll
6 tablespoons caster sugar
2 tablespoons of Great Northern Spice Pumpkin Spice Blend
Non Vegan / Gluten Free Option...
Swap the flours for regular plain flour and self raising flour
Swap the vegan butter for regular unsalted butter
Swap the flaxseeds for 2 eggs
How to make
In a small bowl combine the flax and the water. Set aside to thicken. This will serve as the vegan egg replacement for the cookie mix. Use 2 eggs if baking non-vegan.
Preheat your oven to 180° and in a large mixing bowl, cream together cold cubed vegan butter, brown sugar and caster sugar for 2-4 minutes or until fluffy. Do not over mix, as your mixture should not go to a runny texture.
Add the flax egg mixture and vanilla - gently mix everything together.
In a separate large bowl, gradually add all the dry ingredients (Great Northern Spice Co Pumpkin Spice, cornflour, salt, xantham gum if using, and white chocolate chips) to the butter mixture in increments, mixing after each time just a little until combined. Avoid over mixing.
Separate the dough into large roughly shaped balls and place on a lightly coloured cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. If you make more than 8, they won’t the Levain effect, but will still taste amazing.
Mix together 6 tablespoons of caster sugar (would work nice with 50/50 brown and caster for a deeper flavour) and 2 tablespoons of Great Northern Spice Co Pumpkin Spice in a small bowl. Roll each ball of cookie dough in the sugar mixture and place back on the tray.
OPTIONAL: place in the fridge for 30 minutes to firm up. The colder the cookies go in the oven the less they will spread.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set before removing from the tray (this stops them falling apart). And enjoy!
Don't forget to share a photo with The Intolerant Baker and us on social by tagging us @theintolerantbaker_ @greatnorthernspice
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