Dark Chocolate Macadamia Cookies

Prep:10minCook:8min

One of my all time favorite recipes is my classic chocolate chip cookie that’s vegan & gluten free. I make them all the time but wanted to switch it up a bit. Totally inspired by those Pepperidge Farm Sausalito cookies, I added dark chocolate chips & macadamia nuts but made sure they were chewy on the outside and soft & gooey on the inside.

Updated at: Thu, 17 Aug 2023 00:07:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories282.3 kcal (14%)

Total Fat20.2 g (29%)

Carbs23 g (9%)

Sugars18.4 g (20%)

Protein3.9 g (8%)

Sodium81.9 mg (4%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ calmond flour

0.5 Coat flour

¾ tspbaking soda

¼ tspsea salt

1 Ccoconut sugar

2 tspvanilla extract

0.5 Cvegan butter

softened, I used

0.25 Cdark chocolate chips

I used

0.33 Craw macadamia nuts

Instructions

Step 1

1. Preheat oven to 350 degrees

Step 2

2. In a medium sized bowl, mix the dry ingredients (almond flour, oat flour, baking soda, sea salt) together. Almond flour tends to clump a bit so make sure to get the clumps out while mixing. This is easiest to do with a wisk.

Step 3

3. In a large bowl or a stand mixer, add all wet ingredients (coconut sugar, vanilla extract, vegan butter) except the chocolate chips & nuts and beat together until creamy

Step 4

4. Slowly add the flour mixture to the wet ingredients while mixing. Once everything is well combined, fold in the chocolate chips & nuts

Step 5

5. Take 1 1/2 - 2 TBSP of dough per cookie and roll into balls and place them about 3 inches apart. Flatten a bit to make small discs. Bake for 8 minutes. They will still be gooey when you pull them out. Allow to sit on the cookie sheet for a few minutes to cool down.