Macadamia Ginger Crunch Drops

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: 24 mins
• Serves: 30
• Yields: 30 cookies

Ingredients

• 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!