We had BIG hopes for a gluten-free, vegan version of classic macadamia and white chocolate cookies. We didn’t know that good white chocolate chips were hard to find! We found that when we substituted dried cranberries for them in the new dough, our favorite cookie was born!
They’re exactly like the classics – they’re a soft cookie, a sweet cookie, and vanilla-infused, and we are confident that you won’t miss the chocolate. They’re also easy to make ( one bowl), undetectable, gluten-free, and vegan. We’ll be making them throughout the year. We’ll show you exactly how to do it!
How to Make Macadamia Cookie
The cookies begin by creaming vegan butter with sugar in a hand mixer. This technique adds air into the dough to give the cookies the light, soft texture that is found in classic Macadamia Nut Cookies.
We then add applesauce to replace the eggs and vanilla extract, resulting in a delicious vanilla-infused dough.
Gluten-free and oat-free are available for those who require it. We used almond flour to create a crumb-like texture. Sorghum flour was chosen for its mild sweetness, and brown rice flour provided the structure. Tapioca starch added lightness and binding.
The only ingredients left after mixing the dry and wet ingredients are the crunchy Macadamia Nuts and sweet cranberries. (Or white chocolate chips! ).
Once you’re ready to bake them, shape the dough into discs. Bake until the edges of the cookies are golden. After cooling for 10 minutes (if you’re able to resist), they are ready!
Ingredients
- We used Miyoko’s vegan butter.
- 1/4 cup brown sugar (organic, if vegan).
- Cane sugar, organic if vegan: 1/2 cup
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/4 cup almond meal
- 1/2 cup sorghum flour*
- Half cup brown rice flour
- Half a cup of tapioca starch, also known as tapioca powder
- 1/2 tsp baking soda
- Half a teaspoon of sea salt
- 1 cup macadamia nut nuts, raw and roughly chopped
- Add white chocolate chips to 2/3 cup of dried cranberries.
Instructions
- Use a handheld mixer and add the butter, brown sugar, and cane sugar to a large mixing bowl. Cream them until fluffy. This can be done with a stand mixer. Add the vanilla extract and applesauce next and mix until well combined.
- Add the baking soda, salt, baking powder, sorghum, almond, and brown rice flour. Mix the flours on low speed until they are fully incorporated. Fold the macadamia nut and cranberries in with a rubber spatula or wooden spoon. The dough should be chilled in the fridge for 30 minutes.
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- After the dough has chilled, scoop it into small balls with a teaspoon or a 1 1/2 Tbsp Cookie Scoop (we prefer the one). Place them on baking sheets at 2-4 inches distance. If you want softer cookies, keep the dough in small balls. For slightly crispier cookies and a flatter surface, flatten the balls slightly. Bake for 11-13 mins until edges are just golden. Allow to cool for 10 minutes before eating!
- The texture of leftover cookies will not change much if they are kept in the fridge for a week.