Vegan White Chocolate Macadamia Nut Cookies
Taralynn McNitt
These vegan & gluten-free white chocolate macadamia nut cookies are citrusy and fresh for summer! You need this recipe in your life.
Prep Time 10 minutes mins
Cook Time 13 minutes mins
- 2 Tbsps Ground Flaxseeds
- 4 Tbsps Warm Water
- 4 Ounces Vegan Butter I used Earth Balance
- 1/2 Cup Light Brown Sugar I used Truvia Light
- 1/3 Cup Monk Fruit Sweetener or your choice of sweetener
- 1 Tsp Lemon Flavor
- 1 Tsp Almond Flavor
- 1 3/4 Cups Gluten-Free All-Purpose Baking Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 3/4 Cup Chopped Macadamia Nuts
- 3/4 Cup Vegan White Chocolate Chips
Preheat the oven to 350-degrees.
In a small bowl, Mix the water and ground flaxseed together. Set aside.
In an electric mixer, cream the butter until lump-free. Mix in the light brown sugar, monk fruit sweetener, lemon flavor, and almond flavor.
Mix in the flaxseed mixture.
Sift together the flour, sea salt, and baking soda. Add the flour mixture to the electric mixer by the spoonful until it's completely incorporated.
Fold in the white chocolate chips and macadamia nuts.
Scoop 1/4 cup sized dough balls onto an ungreased baking sheet. Press down slightly to help the ball form a cookie.
Bake 13-14 minutes. (keep an eye on them because all ovens cook differently) Transfer the cookies to a cooling rack with a spatula!
Keyword snack, breakfast, healthy, gluten free, dairy free, vegan, on the go