Sometimes great things come from what appears to be a mistake.
White Chocolate Macadamia Cookies
- 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
- 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.)
- 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.
- Cream together the margarine, macadamia butter, sugars, vanilla and almond extracts.
- 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.
- Roughly chop the remaining macadamia nuts and the chocolate. Fold into the dough.
- Refrigerate for 30 minutes.
- 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…
It was an afterthought.
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.