White Chocolate Macadamia Cookies

Sometimes great things come from what appears to be a mistake.

In the world of flopped cookie dough balls, these cookies are that delicious mistake.

• 1/2 c. non-dairy margarine or butter
• 1/3 c. brown sugar
• 3/4 c. powdered sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1-2 Tbsp. milk of choice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 and 1/2 c. unbleached organic flour
• 1 heaping cup macadamia nuts
• 1/2 c. white chocolate

1. Lightly toast the macadamia nuts in a non-stick pan, stirring frequently until the nuts turn golden in color. (Don’t let them burn like I did or else you’ll have ugly black specks in your blond colored cookies.)
2. Place 3/4 of the nuts in a food processor and blend until a macadamia nut butter forms. I added about 1 Tbsp of the margarine half-way through to speed things up a bit.
3. Cream together the margarine, macadamia butter, sugars, vanilla and almond extracts.
4. Sift together the baking powder, baking soda, salt and flour. Incorporate the dry ingredients into the wet until combined. Add 1-2 Tbsp of milk to form a dough.
5. Roughly chop the remaining macadamia nuts and the chocolate. Fold into the dough.
6. Refrigerate for 30 minutes.
7. Heat oven to 350 F (175 C) and scoop dough into balls. Bake for 8-10 minutes or until golden brown. Let cool on the tray for a few minutes before transferring to a cooling rack.

 

We are gathered here today to join two flavors…

The only ingredient un-photographed is the milk.

It was an afterthought.

The final product is simply irresistible.

When I got home on Friday, I wanted to celebrate reports being done. These cookies fit the bill.

I brought them to a report-finishing celebratory dinner on Friday and no one could believe that these buttery, chewy, crumbly, slightly salty cookies were 100% vegan.

Delicious- no animal products necessary.

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