Strawberry and White Chocolate Chip Cookies

1. In a small bowl, whisk the flaxseed meal with the almond milk and set it aside for about 5 minutes to thicken.

2. In a large bowl, whisk together the coconut oil and the sugar.

3. Add in the flax mixture and vanilla extract. Whisk until combined.

4. Then, add in strawberry powder, baking powder, baking soda, cream of tartar, and salt. Whisk again to combine.

5. Add in the flour and mix it in with a spatula. Fold in the white chocolate chips.

6. Place the dough in a plastic bag, seal it and place it in the fridge for 2 hours.

7. Remove the dough from the fridge and preheat the oven to 325F. Line two baking sheets with parchment paper.

8. Scoop some dough and roll it between your hands until a smooth ball forms. Set the balls on the parchment lined baking sheets, 2 inches apart from one another.

9. Bake for 13-15 minutes, until the tops of the cookies look cracked on top. They will still be soft to the touch but will harden as they cool.

10. Let the cookies cool for 20 minutes before enjoying.