Today is the day - summer break is over and Baby Zand started school. She was so good. Walked in, said hello, and started playing. She gave me a quick kiss, and that was it. I am so glad she didn't cry, but I was bawling on the inside. After spending the last two months with her every single day, this was a huge adjustment. I've been feeling naked all day - somehow like a part of me is missing. But I also got to have some time to think, which was epic. My brain was suddenly free to map out the next few months until end of the year, I got to catch up with my bestie, and I've been making final edits on the upcoming detox ebook. All in all a great first day of school, that could only get better with cookies!
A few weeks ago I shared my favorite white chocolate as my tip of the day over on Instagram stories. While some of you told me white chocolate isn't really chocolate (do we even know each other?!?), so many of you also told me you are closet white chocolate lovers. When it comes to white chocolate, you really have to shop around. Finding good quality white chocolate - especially white chocolate chips! - is difficult. The main concern is the quality of milk used, you want to look for organic. So when I found the chocolate chips I have linked to below, I was over the moon. I could finally bake something with real white chocolate - because I have yet to find a really great tasting vegan white chocolate! So these delicious cookies came out of my recipe testing. They make the most of the last strawberries of the season, and I am excited for you to try them.
These are the white chocolate chips I found and love. They are sold out on Amazon at the moment, but you can find them on the SunSpire website.
Preparation time: 30 minutes
Makes 15 cookies:
Pre-heat oven to 175°C/ 350°F, and line a baking tray with parchment paper.
Combine the banana, coconut sugar, coconut oil, and vanilla in a blender or food processor, and blend until smooth.
Add the flours and baking powder, and combine well.
Stir in the chocolate chips and the strawberries.
Drop one table spoon at a time on the parchment paper.
Bake for 18-20 minutes, until crisp on the outside, and soft on the inside. Let cool slightly before storing them in the fridge for up to 5 days.