Gluten-Free Vegan White Chocolate Macadamia Cookies
White chocolate chip and macadamia nut cookies without eggs, dairy or gluten.
Ingredients
- 1 Tablespoon Ground flax seeds
- 100 g Vegan margarine* (3.5oz or ¼ cup + 2 tbsp)
- 100 g Caster sugar (½ cup)
- 75 g Soft brown sugar (⅜ cup)
- 1 Teaspoon Vanilla extract
- 210 g Gluten-free self-raising flour blend** (1 + ⅔ cups)
- 50 g Chopped macadamia nuts (~7 tablespoons)
- 40 g Vegan white chocolate chips (~5 tablespoons)
Instructions
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Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a non-stick cookie sheet or two to hand, or line a large tray with baking paper.
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Mix the ground flax seeds with 1 tablespoon of water and set aside to thicken.
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In a large bowl, cream together the margarine, caster sugar and brown sugar. Add in the flax seed mixture along with the vanilla extract and mix well.
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Next, add in the flour and mix until it starts to stick together. Then use your hands to press it into a dough. If the dough is too sticky, you can add more flour.
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Gently knead the macadamia nuts and white chocolate chips into the dough.
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Divide the dough into 8 equal-sized pieces and roll each piece into a ball. Flatten the balls to around ½ an inch thick and place them onto the baking tray. Leave around 2-3 inches of space between each one to allow for spreading.
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Bake for 12 minutes and leave them to cool completely on the baking tray before removing them. They will look under-baked when they first come out of the oven but will firm up as they cool.
Recipe Notes
- *I recommend using the spreadable margarine style rather than the blocky, buttery style. The latter will cause the cookies to spread too much.
- **Use a self-raising flour blend that contains xanthan gum. I recommend Dove's Farm. If your blend doesn't contain it, add 1/2 teaspoon of xanthan gum to the recipe.
- Store in an airtight container at room temperature for up to 4 days.