Macadamia Ginger Crunch Drops

laurenbeth's Note:

This is from "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero. I love these cookies and no one will know they are dairy-free! They are baking right now in the oven. Mmmm.

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Serves: 30

Yield: 30.0 cookies

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2/3 cup vegetable oil (or canola)
• 2/3 cup sugar
• 3/4 cup dark brown sugar, firmly packed
• 1/3 cup almond milk (or any non-dairy milk)
• 1 tablespoon ground flax seeds
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon coconut extract
• 6 ounces unsalted macadamia nuts, chopped
• 4 ounces candied ginger, finely chopped

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Sift flour, baking soda, salt and nutmeg in bowl.
3. In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
4. Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
5. Drop cookies in generous tablespoons about 2 inches apart.
6. Bake 14 minutes until edges begin to brown.
7. Cool and eat!

Reviews

[Chef #1274024]

Delicious and easy! My omni friends loved them :) I am not a huge fan of ginger, but thought it went really well with the macadamia nuts. Only change I made was I used salted macadamias and cut back a little on the salt in the dough.