Description
A plant-powered spinoff from classic white chocolate macadamia nut cookies, this yummy vegan cookie recipe is modest in added sugars, and packed with the power of chia, flax, coconut, and almond flour. As delicious as they are pretty!
Ingredients
Scale
- 1 ½ tablespoons chia seeds
- ½ tablespoon ground flax seed
- 5 tablespoons plant-based milk (i.e. soy, coconut, almond)
- 1 teaspoon vanilla
- 2/3 cup dairy-free margarine or butter sticks (i.e., Earth Balance or Miyoko’s Creamery), softened
- 2/3 cup light brown sugar or coconut palm sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 ½ cups all-purpose flour (may substitute white whole wheat flour or gluten-free flour blend)
- ½ cup almond meal or flour
- ½ cup chopped macadamia nuts
- ½ cup unsweetened shredded coconut
- 1 cup dairy-free white chocolate chips or broken dairy-free white chocolate (available at natural food stores or online)
Instructions
- Preheat oven to 350 F.
- Mix together chia seeds, flax seeds, plant-based milk, vanilla, and margarine in a bowl with an electric mixer (or mix vigorously with a wire whisk) for 3 minutes, pausing to scrape down sides as needed.
- Add brown sugar (or coconut palm sugar), baking powder, baking soda, salt (optional), and all purpose flour, almond meal or flour, and mix with electric mixer only until smooth. Do not over mix.
- Stir in macadamia nuts, coconut, and white chocolate chips.
- Scoop heaping spoonfuls of dough onto baking sheets.
- Bake for about 15-20 minutes, until golden brown.
- Makes 2 dozen cookies.
Notes
May freeze cookies in an airtight container for up to 6 months.
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 11 g
- Sodium: 125 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
