A buttery Christmas spiced cookie packed with creamy white chocolate chips created using our limited edition Gingerbread Cookies Better Being Base
100g Coconut Sugar, or Brown Sugar
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 160c and line a baking tray.
In a large bowl, cream together butter and sugar until light and fluffy,
Whisk in egg and vanilla
Pour in Base mix, baking powder, salt and white chocolate chips and fold together well until it forms a dough like consistency.
Using an ice-cream scooper scoop out 12 even sixed balls transferring the onto lined baking tray.
Bake in oven for 15-20 minutes or until golden..
Remove from oven and allow to cool.