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Vegan Double Chocolate Macadamia Cookies

Did someone say chocolate? These DELICIOUS Double Chocolate Macadamia Cookies are perfect for the holidays and they are vegan!

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The Holidays are just around the corner so that means 1 thing.. BAKING! Get Ready for these Vegan Double Chocolate Macadamia Cookies!

I am thrilled to be partnering with @DrinkNatura this festive season using their DELICIOUS plant-based oat beverage made from gluten-free oats.  This proudly Canadian company is one of the largest supporters of organic soy and oat farmers in the country.  So that makes me pretty proud too.

In this recipe I used @drinknatura Oat and Soy beverages.

First up is my insanely delicious DOUBLE CHOCOLATE MACADAMIA COOKIES (perfect for you know who🎅).  I have a LIVE SESSION coming on December 1 to show you just how easy it is to make them so make sure you join me for that! The second recipe is my CRANBERRY WHITE CHOCOLATE CHEESECAKE. For those of you that have made my cheesecakes in the past you KNOW this one is going to be insane! So perfect for the holidays!

I tested these cookies with both gluten-free flour and spelt flour and am proud to say both are a dream!

I am confident that all-purpose flour or whole wheat flour would work like a dream as well. I used coconut sugar for these but date sugar, granulated, brown or caster would work amazingly well also. I did not test these with maple syrup or date syrup so I cannot comment on the efficacy of that. 

Served best straight from the oven with a tall cold glass of OAT beverage or a frothy cappuccino. 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Double Chocolate Macadamia Cookies

Did someone say double chocolate? These DELICIOUS Double Chocolate Macadamia Cookies are perfect for the holidays. They are completely vegan and can be made gluten-free!
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Servings: 14 cookies
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment

Ingredients

  • ½ cup vegan butter room temperature
  • 1 cup sugar of your choice*
  • 1 flax egg (1 tbsp ground flax +2 1/2 tbsp warm water)
  • 1 tsp vanilla
  • ¼ cup Natura Oat Milk room temperature
  • 1½ cups all purpose flour or flour of your choice!
  • ½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp cardamom
  • ½ tsp salt
  • ½ cup vegan white chocolate chips
  • ½ cup dark chocolate chips
  • ½ cup macadamia nuts roughly chopped

Instructions

  • Prepare flax egg by whisking ground flax and warm water together. Set aside to gel for 10 minutes. Place room temperature butter into the bowl of a standing mixer with the paddle attachment (can be hand mixed OR electric hand mixed).
  • Whip butter for 30 seconds, then add sugar, vanilla and flax egg. Beat again until mixture is light and fluffy. Finally add in the milk and beat again.
  • In a separate bowl whisk together dry ingredients. Slowly add dry to wet until well incorporated. Scrape down sides as needed. Add in both chocolate chips and macadamia nuts and mix well to combine.
  • Place the mixing bowl in the fridge while the oven preheats.
  • Preheat the oven to 350 degrees. Place parchment paper down on 2 baking sheets.
  • Use an ice cream scoop to equally measure out batter, leaving 2 inches of space between cookies as they will spread. Place in the oven for 7 minutes.
  • Remove cookies from the oven and firmly bang cookie sheets on the counter or stove top. This will help cookies to “fall” creating a ripple effect for the cookies. Place back in the oven for an additional 7-8 minutes until cookies are golden brown.
  • Transfer cookies to a cooling rack and when ready to eat, dunk in a glass of Natura Oat Milk!

Notes

I used coconut sugar but monk fruit sweetener, date sugar, brown sugar or regular sugar would work great too!

Nutrition

Serving: 1cookie | Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 251mg | Potassium: 102mg | Fiber: 2g | Sugar: 14g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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