Description
Big bakery-style cookies loaded with white chocolate chips, macadamia nuts, and toasted coconut. This is my new FAVORITE vegan gluten-free cookie recipe with their thick and chewy texture and caramelized brown sugar flavor. Easy to bake in one bowl too!
Ingredients
Scale
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1/4 cup (55g) runny nut/seed butter (tested with almond butter and tahini)
- 1/4 cup (50g) coconut oil, melted
- 3/4 cup (165g) brown sugar or coconut sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 3/4 cup + 2 tbsp (112g) cassava flour (or all-purpose flour)
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup (65g) macadamia nuts, roughly chopped
- 1/2 cup (40g) toasted coconut flakes
- 1/2 cup (90g) dairy-free white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a hand mixer, beat together prepared flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla.
- Add flour, baking soda, and salt. Mix to form a dough.
- Fold in macadamia nuts, coconut flakes, and white chocolate chips.
- Use a spring loaded scoop to portion into large cookies (mine were about 3 tbsp each). Arrange on the baking sheet leaving 2 inches in between each cookie. Do not press/flatten.
- Bake for 12-13 minutes at 350°F.
- Cool 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Keywords: gluten free, thick, chewy, bakery, dessert, chocolate chip cookie, healthy, baking, dairy free