Macadamia Ginger Crunch Drops |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 2 |
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This is from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero. I love these cookies and no one will know they are dairy-free! They are baking right now in the oven. Mmmm. Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
2/3 cup vegetable oil (or canola) |
2/3 cup sugar |
3/4 cup dark brown sugar, firmly packed |
1/3 cup almond milk (or any non-dairy milk) |
1 tablespoon ground flax seeds |
1 1/2 teaspoons pure vanilla extract |
1/2 teaspoon coconut extract |
6 ounces unsalted macadamia nuts, chopped |
4 ounces candied ginger, finely chopped |
Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Sift flour, baking soda, salt and nutmeg in bowl.
3. In a large bowl beat together oil, sugar, brown sugar, nondairy milk, flaxseeds, and the vanilla and coconut extracts.
4. Fold in the flour and mix to moisten. Before completely combined fold in the macadamia nuts and ginger.
5. Drop cookies in generous tablespoons about 2 inches apart.
6. Bake 14 minutes until edges begin to brown.
7. Cool and eat!
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