Ingredients
Scale
Wet base (cream first)
- 1 cup + 1 tbsp (240 g) vegan butter, softened
- ½ cup + 2 tbsp packed light brown sugar
- 2 tbsp packed dark brown sugar
- 3 tbsp granulated sugar
Add-ins to wet base
- 2–4 tsp homemade inverted sugar (or corn syrup; 2 tsp for firmer edges, 4 tsp for chewy)
- 2 tsp potato protein dissolved in 8 tsp water
- 5 tsp Amoretti Vegan Vanilla Butter Extract
- 1 tsp Amoretti Brown Sugar Extract
- 1 tsp Amoretti Macadamia Flavoring
Dry ingredients
- 2 cups (240 g) gluten-free oat flour
- ⅔ cup (80 g) tapioca starch
- 2 tbsp (14 g) potato starch
- 2 tbsp (16 g) cornstarch
- 1 tsp xanthan gum
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Mix-ins (fold in last)
- 1 cup enjoy life white chocolate chips melted into chunks (about 1 cm pieces; I use this mold)
Instructions
- Cream wet base ingredients (butter + sugars) 2–3 minutes until light and fluffy.
- Add the add-ins (inverted sugar, potato protein, extracts) and mix until smooth.
- In a separate bowl, whisk all dry ingredients together.
- Slowly add dry ingredients into the wet and mix on low until just combined.
- Fold in mix-ins. Save some white chocolate chips for the tops of the cookies.
- Scoop dough into 2.5–3 Tbsp balls. Place 2-3 extra white chocolate chips on top each dough ball.
- Chill dough 2–24 hours (mandatory for proper structure).
- Let trays and cookies come to room temperature.
- Bake at 350°F (177°C) for 10–12 minutes, until edges are golden and centers look slightly underdone.
- Cool 10 minutes on the pan before transferring to a wire rack.
- Prep Time: 15
- Cook Time: 12