Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- Prepare the flax egg by whisking together ground flaxseed and water in a small bowl, setting it aside for 5-10 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, beetroot powder, baking soda, and sea salt.
- In a large mixing bowl, cream the softened vegan butter and coconut sugar together until light and fluffy.
- Add the flax egg, vanilla extract, and lemon juice to the butter mixture and beat until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the vegan white chocolate chips gently.
- Use a cookie scoop to form balls of dough and place them on the prepared baking sheets with space between each.
- Bake for 10-12 minutes until slightly soft in the center but set at the edges.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure vegan butter is at room temperature for proper creaming. Chilling the dough for 30 minutes can help prevent spreading and enhance flavor.