Massive bakery-style cookies loaded with white chocolate chips, macadamia nuts, and toasted coconut. That is my new FAVORITE vegan gluten-free cookie recipe with their thick and chewy texture and caramelized brown sugar taste. Simple to bake in a single bowl too!
Not solely are the mix-ins on this recipe a scrumptious trio, however the cookie itself…wow wow wow. For those who love the hunky, chunky, chewy, excessively humongous model cookies (à la Crumbl) you might be in the proper recipe place, my good friend. THESE cookies will fulfill that craving, however at dwelling and more healthy and cheaper too. Bonus factors for the crunchy/creamy/toasty/tropical flavors folded in too!
How To Make These Yummy Cookies
We’ve obtained a vegan, gluten-free, one-bowl, EASY batter. Twelve-ish minutes of baking time. And a fairly easy ingredient listing with some substitution and customization choices.
Thick and Chewy Cookie Elements
- Flax egg. One tablespoon of flax meal (I prefer to grind my very own so it’s additional effective) and three tablespoons heat water blended collectively and put aside to gel 5-10 minutes. Or for those who’re not vegan, throw an actual deal egg in there.
- Nut/seed butter. I’ve examined with each almond butter and tahini, each have been scrumptious. Any nut or seed butter will work, no matter taste you like, simply be sure that it’s the pure RUNNY form or your cookies will end up dry. If yours is on the thicker (finish of the jar maybe), use 1 half coconut oil and three components nut/seed butter.
- Coconut oil. Or no matter impartial flavored oil you may have.
- Brown sugar. Or coconut sugar will work, however the brown sugar gives you a barely thicker cookie.
- Molasses. If I needed to choose a “secret” ingredient, that is it! Just a bit little bit of molasses provides SO a lot richness and deep caramel-y taste.
- Cassava flour. Which makes these cookies each gluten and grain free! Or if that doesn’t matter to you, all-purpose flour is ok too.
- Vanilla extract, baking soda, and salt.
The Combine Ins
Now that is the place it will get enjoyable! And really customizable too! I took the traditional white chocolate mac nut cookie idea and gave it a tropical twist with toasted coconut flakes. The buttery melty-ness of white chocolate chips, the crunchy chew of chopped macadamias, and the golden toasty taste of coconut all praise one another so deliciously. However you might do any two of these three and nonetheless create a scrumptious cookie. Or swap the dairy-free white chocolate chips for darkish chocolate to up the decadence. Or scrap all the things taking place right here and simply preserve it traditional with semi-sweet chocolate chips and chopped walnuts. There isn’t a flawed technique to go!
Extra Cookie Recipes You’ll Love
White Chocolate Coconut Macadamia Cookies
Prep Time: quarter-hour
Prepare dinner Time: 12 minutes
Complete Time: 27 minutes
Yield: 12 cookies 1x
Class: cookies
Methodology: baking
Delicacies: american
Description
Massive bakery-style cookies loaded with white chocolate chips, macadamia nuts, and toasted coconut. That is my new FAVORITE vegan gluten-free cookie recipe with their thick and chewy texture and caramelized brown sugar taste. Simple to bake in a single bowl too!
- 1 flax egg (1 tbsp floor flax + 3 tbsp water)
- 1/4 cup (55g) runny nut/seed butter (examined 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
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Utilizing a hand mixer, beat collectively ready flax egg, nut/seed butter, coconut oil, brown sugar, molasses, and vanilla.
- Add flour, baking soda, and salt. Combine to kind a dough.
- Fold in macadamia nuts, coconut flakes, and white chocolate chips.
- Use a spring loaded scoop to portion into giant cookies (mine have been about 3 tbsp every). Prepare on the baking sheet leaving 2 inches in between every cookie. Don’t press/flatten.
- Bake for 12-13 minutes at 350°F.
- Cool 10 minutes on the baking sheet, then switch to a cooling rack to chill utterly.
Key phrases: gluten free, thick, chewy, bakery, dessert, chocolate chip cookie, wholesome, baking, dairy free
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