Vegan Macadamia Nut Chocolate Chip Cookies
Vegan Macadamia Nut Cinnamon Chocolate Chip Cookies. They are gluten-free, oil-free, crispy, moist, buttery and are just 8 ingredients and so quick to make.
Servings: 16 cookies
Ingredients
- 112 grams roasted macadamia nuts (It is imperative to use roasted so that they process easily into paste. Raw will be very gritty.)
- 1/4 cup (32g( tapioca starch
- 5 tablespoons (40g) superfine oat flour
- 2 tablespoons (24g) coconut sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup (80g) pure maple syrup or agave
- 5 tablespoons (75g) semi-sweet vegan chocolate chips
NOTE
- I always recommend a scale for baking for accuracy. It makes all the difference. Make sure to add the bowl, hit zero and then start measuring, making sure to hit zero in between each addition. You do NOT need to even use cups, just the scale, bowl and my gram weights listed.
- I use this scale.
Instructions
- Preheat the oven to 375°F and line a dark sheet pan with parchment paper.
- Add the nuts to a food processor and process into a thick smooth paste forms (as pictured). It will happen rather quickly because the nuts are roasted, which causes their oils to release easily. This will not work well with raw, so they must be roasted. It should be a thick paste, not like a runny nut butter. Think, marzipan.
- To a large bowl, add the starch, oat flour, sugar, baking powder, cinnamon, and salt and whisk well. Add the macadamia nut paste to the bowl, along with the syrup and chocolate chips. Use a spoon the mix the ingredients into a thick cookie batter
- Use a 1 1/2 tablespoon cookie scoop to form 16 cookies and roll them into balls with your hands. Because of the natural oils in the nuts, your hands will get quite greasy. You'll be fine. Place them 2 inches apart on the pan. Press each cookie flat 1/4 to 1/2 inch thick, piecing together any cracks on the sides and form a round shape. Press extra chocolate chips on the tops of the cookies, if desired.
- Bake the cookies 10 minutes until puffy, spread and the edges are golden brown. Cool the cookies 10 minutes on the pan and then remove them to a cooling rack lined with a paper towel to absorb any excess oil. Enjoy!!