Macadamia Ginger Crunch Drops

Submitted by laurenbeth

"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."

 

• Ready In: 24mins
• Ingredients: 13
• Yields: 30 cookies
• Serves: 30

ingredients

• 473.18 ml all-purpose flour
• 2.46 ml baking soda
• 2.46 ml salt
• 1.23 ml ground nutmeg
• 157.80 ml vegetable oil (or canola)
• 157.80 ml sugar
• 177.44 ml dark brown sugar, firmly packed
• 78.78 ml almond milk (or any non-dairy milk)
• 14.79 ml ground flax seeds
• 7.39 ml pure vanilla extract
• 2.46 ml coconut extract
• 170.09 g unsalted macadamia nuts, chopped
• 113.39 g 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

[Andrea K.]

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.