Macadamia Nut Cookies

• These delicious, soft and chewy cookies are simply divine!
• The combination of crunchy macadamias, the creamy, delicate sweetness of white chocolate and just a touch of salt creates something we think is the perfect chewy cookie!
• Vegan.
• If you are on a sugar-free diet, you can swap sugar for erythritol.
• This recipe makes 16 medium-size cookies.

Macadamia Nuts 500g (Sussex Wholefoods)

70g Macadamia Nuts

Organic Plain White Flour 1kg (Doves Farm)

200g Flour

So Free White Chocolate Alternative 70g, Organic (Plamil)

Vegan White Chocolate Bar 70g

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1 tsp Baking Powder

Organic Coconut Sugar 1kg (Sussex Wholefoods)

45g Coconut Sugar

Organic Icing Sugar 1kg (Sussex Wholefoods)

80g Icing Sugar

Organic Sunflower Vegetable Margarine 500g (Biona)

120g Vegan Margarine

Organic Ground Brown Flaxseed, Gluten-Free 250g (Sussex Wholefoods)

2 tbsp Ground Flaxseed

Organic Tonka Beans 50g (Sussex Wholefoods)

a tiny bit of Tonka Beans

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1/4 tsp salt

Other Ingredients

• 5 tbsp water

Method

1. In a small bowl, mix together ground flax and water and set it aside for about 10 minutes.
2. Preheat the oven to 180°C.
3. Line a baking sheet with baking paper.
4. Melt your vegan margarine, add in sugar and mix well. Add flax mixture and continue mixing until combined.
5. In a separate bowl, mix flour, baking powder, and salt. Grate a little bit of a tonka bean and mix until combined.
6. Mix your dry ingredients with sugar & margarine until combined.
7. Chop your white chocolate into small pieces.
8. Fold in the nuts and white chocolate.
9. Using a spoon, scoop your cookie dough and form around 15 cookies. Place them on the baking paper (leaving around 1 inch between).
10. Bake the cookies for around 15 minutes until lightly browned.