When the lovely folk at Australian Macadamias sent me a pack of macadamias to play with my mind was racing with ideas for how to use them. I think they will be a fabulous addition to a dark chocolate rocky road, but you’ll have to wait – I’m saving that for another day. Sorry friends!
Macadamias are a glorious mix of crunch, nuttiness and creaminess. Of course the obvious choice is to add them to cookies. YES! Having a packet of dairy free white chocolate chips on hand which I had not yet tried, made the decision an easy one. I also had some dried cranberries so they went into the mix too.
The result? Delicious nutty, chocolately, fruity cookies. And they’re vegan too! They are also really easy to make. I love how chunky they are, such a hot mess. Go on, feed them to people, they are a total crowd pleaser.
Vegan macadamia, white choc and cranberry cookies
1/2 cup dairy free butter, softened
3/4 cup packed brown sugar
1 egg substitute
1 1/2 tsp vanilla extract
2 cups plain flour
1 tsp baking soda
1/2 tsp salt
1 cup dairy free white chocolate chips
130g raw macadamias, roughly chopped
40g dried cranberries, roughly chopped
- Preheat oven to 180deg. Line baking trays with non-stick baking paper.
- Beat butter and sugar in a large bowl until thick and creamy.
- Add egg and vanilla and mix until well combined.
- Fold in the four, baking soda and salt until just combined.
- Add the white chocolate chips, macadamias and cranberries to form a chunky mixture.
- Place small rounded balls of mixture on the baking trays.
- Bake for 12 minutes or until golden brown.
Adapted from the 2013 Australian Macadamias wall calendar.