Cookies

Here's the recipe for both cookies: 

WHITE CHOCOLATE COOKIES 
•⁠  ⁠560 Gram Plantbased Butter/margarine 
•⁠  ⁠500 Gram White Sugar
•⁠  ⁠500 Gram Light Brown Sugar 
•⁠  ⁠40 Gram Vanilla extract
•⁠  ⁠1000 Gram Flour
•⁠  ⁠30 Gram Baking Soda
•⁠  ⁠5 Gram Salt 
•⁠  ⁠50 Gram Oat Milk
•⁠  ⁠500 Gram (Plantbased) White Chocolate 
•⁠  ⁠400 Gram Macadamia Nuts 

Melt the butter. Put all the ingredients together and mix with a flat dough hook for about 5 minutes.

•⁠  ⁠Make balls of 140 grams each.
•⁠  ⁠Bake them on 160 degrees for 15 minutes in the airfryer. 

PISTACHIO PECAN COOKIES 
-  Plantbased Butter/margarine 
•⁠  ⁠500 Gram White Sugar
•⁠  ⁠500 Gram Light Brown Sugar 
•⁠  ⁠40 Gram Vanilla extract
•⁠  ⁠1000 Gram Flour
•⁠  ⁠30 Gram Baking Soda
•⁠  ⁠5 Gram Salt 
•⁠  ⁠50 Gram Oat Milk
•⁠  ⁠400 Gram Pecannuts 

Melt the butter. Put all the ingredients together and mix with a flat dough hook for about 5 minutes.

Make this in advance:
For the pistachio core: 
•⁠  ⁠Mix 200 gram pistachio paste and 200 grams of plantbased white chocolate until it’s a smooth mixture. Let it cool down in the fridge. 
•⁠  ⁠When cold and hard: Scoop small balls out of it of around 2 centimeters. Let these freeze in the freezer.

To assemble the cookies
•⁠  ⁠Take 120 grams of the pecan cookie dough and put inside a pistachio white chocolate ball.  
•⁠  ⁠Put these in the airfryer on 160 degrees for 15 minutes.

Enjoy!