These cookies taste just like the classics — they’re soft, sweet, vanilla-infused, and we’re confident you won’t even miss the chocolate! Plus, they’re easy to make (1 bowl) and undetectably gluten-free and vegan! We plan on making them all year round. Let us show you how it’s done!
How To Make Macadamia Nut Cookies
These cookies start with creaming vegan butter and sugar using a hand mixer. This technique adds air to the dough, giving the cookies the soft, light texture of classic macadamia nut cookies. Then we mix in applesauce as the egg replacement and vanilla extract for a delicious, vanilla-infused dough. To keep them gluten-free (and oat-free for those who need it!), we used a combination of almond flour for its crumb texture, sorghum flour for its sweet, mild flavor, brown rice flour for its structure, and tapioca starch for lightness and binding. Baking soda provides the leavening and sea salt is a cookie essential for maximizing flavor. After mixing the dry ingredients into the wet, the only remaining ingredients are the crunchy macadamia nuts and sweet dried cranberries (and/or white chocolate chips if you find tasty ones!). Then chill the dough to solidify the vegan butter. This prevents the cookies from spreading too much! When ready to bake, form the dough into discs and pop them in the oven until the cookie edges are golden! Only 10 minutes of cooling (if you can resist that long) and they’re ready to devour! We hope you LOVE these macadamia nut cookies! They’re:ClassicDecadentPerfectly softLightFestive& SO delicious! Make a batch to enjoy as a sweet treat throughout the week, bring to a holiday cookie party, or celebrate with friends and family!
More Delicious Cookie Recipes
Classic Vegan Chocolate Chip Cookies (1 Bowl!) 1-Bowl Ginger Cookies (Gluten-Free) Fluffy 1-Bowl Sugar Cookies (Vegan + GF) Vegan Gluten-Free Gingerbread Men
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
