Gluten Free White Chocolate Macadamia Nut Cookies
These cookies are AMAZING! I made this batch as a gift to a friend of mine who just celebrated a year anniversary in her program.
INGREDIENTS
Dry:
1.5 cups of Almond Meal
1 tsp of Cinnamon
1/2 tsp Baking Soda
1/2 Cup Vegan White Chocolate Chips
1/2 Cup Macadamia Nuts
1/8 tsp of Salt
2 tsp Coconut Sugar
Wet:
1 tsp Vanilla Extract
1/4 Cup Maple Syrup
2 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
2 tbsp melted Coconut Oil
These cookies are AMAZING! I made this batch as a gift to a friend of mine who just celebrated a year anniversary in her program.
INGREDIENTS
Dry:
1.5 cups of Almond Meal
1 tsp of Cinnamon
1/2 tsp Baking Soda
1/2 Cup Vegan White Chocolate Chips
1/2 Cup Macadamia Nuts
1/8 tsp of Salt
2 tsp Coconut Sugar
Wet:
1 tsp Vanilla Extract
1/4 Cup Maple Syrup
2 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
2 tbsp melted Coconut Oil
Directions:
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.
Pour the wet ingredients into the bowl with the dry ingredients and mix well together.
Place the cookie batter in the refrigerator for about 30 minutes or more to firm up the batter so it'll be easier to scoop up and form cookies on the sheet.
Preheat the oven to 350 degrees.
Drop the cookies onto a parchment lined baking sheet, about 1 tablespoon per cookie. Press the dough balls down into a cookie form. Give them plenty of room as they will puff up and expand.
Bake about 10-12 minutes til you see a little browning on the edges.
Take them out and let them cool down.
Makes 15-17 cookies.
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.
Pour the wet ingredients into the bowl with the dry ingredients and mix well together.
Place the cookie batter in the refrigerator for about 30 minutes or more to firm up the batter so it'll be easier to scoop up and form cookies on the sheet.
Preheat the oven to 350 degrees.
Drop the cookies onto a parchment lined baking sheet, about 1 tablespoon per cookie. Press the dough balls down into a cookie form. Give them plenty of room as they will puff up and expand.
Bake about 10-12 minutes til you see a little browning on the edges.
Take them out and let them cool down.
Makes 15-17 cookies.
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