Vegan white chocolate macadamia nut cookies, made with cocoa butter for that white chocolate flavour, macadamia nuts, and festive dried cranberries.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 12cookies
Ingredients
¼cupcocoa butter
¼cupcoconut oil
½cupcoconut sugar
2tablespoonsunsweetened applesauce
2teaspoonspure vanilla extract
1 ¼cupwhole wheat pastry flour
½teaspoonbaking soda
½teaspoonbaking powder
½cupmacadamia nutschopped
¼cupdried cranberrieschopped
Instructions
Melt the cocoa butter on the stove top* and add the coconut oil, stirring until melted. Put this mixture in the fridge for 20-30 minutes, or until white but still soft in the middle. If you leave it too long just set it on the counter until it softens.
Heat the oven to 350F and line a baking sheet with parchment paper.
Lightly toast the macadamia nuts in a dry pan over low-medium heat until fragrant and you can see the oils starting to release, then chop them and the cranberries.
In a large bowl, mix the flour, baking soda, baking powder, macadamia nuts, and cranberries.
Cream the coconut sugar and vanilla into the re-solidified cocoa butter and coconut oil mixture until significantly lighter in colour. Add the applesauce and mix again.
Add the sugar mixture to the flour mixture and mix well with a wooden spoon, or with your hands if you're feeling frisky.
Shape equal balls of dough, about golf ball size to be the same as those pictured, and place them an inch apart on the pan. Press gently to make small discs, then bake for 8-10 minutes or until golden.
Let them cool for five minutes on the pan and then remove and place on a cooling rack.
Notes
It takes forever to melt cocoa butter in the microwave, so use the stovetop unless you want your microwave to explode. Just kidding. It's easier on the stove though.