Ingredients
Method
- Prepare your flax egg by mixing one tablespoon of flax meal with three tablespoons of warm water; let it sit for ten minutes until it thickens.
- In a large bowl, cream together the softened vegan butter and cane sugar until the mixture appears light, fluffy, and pale.
- Add the fresh orange zest and vanilla bean paste to the butter mixture, beating for another minute to release the citrus oils.
- Whisk together the flour, baking soda, and sea salt in a separate container to ensure an even distribution of leavening agents.
- Gradually incorporate the dry ingredients into the wet mixture using a low speed, being careful not to overwork the gluten.
- Gently fold in the vegan white chocolate chips using a spatula until they are evenly distributed throughout the dough.
- Chill the cookie dough in the refrigerator for at least thirty minutes.
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with reusable mats.
- Scoop rounded tablespoons of dough onto the sheets, leaving two inches of space between each cookie portion.
- Bake for 10 to 12 minutes until the edges show a faint golden hue while the centers remain soft.
- Remove the sheets from the oven and allow the cookies to firm up on the hot pan for five minutes before moving them to a cooling rack.
Notes
Always zest your oranges directly over the sugar to lock in flavor. Ensure your vegan butter is firm and not melted. Chill the dough before baking for the best texture.