Stack of gluten-free vegan cranberry macadamia nut cookies

We had BIG desires for a vegan, gluten-free model of basic white chocolate macadamia nut cookies. Little did we all know, good vegan white chocolate chips are exhausting to come back by! However once we swapped them for dried cranberries on this new dough, we discovered our new favourite cookie!

These cookies style simply just like the classics — they’re comfortable, candy, vanilla-infused, and we’re assured you received’t even miss the chocolate! Plus, they’re straightforward to make (1 bowl) and undetectably gluten-free and vegan! We plan on making all of them 12 months spherical. Allow us to present you the way it’s finished!

Almond flour, sorghum flour, tapioca starch, brown rice flour, macadamia nuts, vegan butter, cranberries, brown sugar, cane sugar, baking soda, applesauce, and vanilla

How To Make Macadamia Nut Cookies

These cookies begin with creaming vegan butter and sugar utilizing a hand mixer. This method provides air to the dough, giving the cookies the comfortable, mild texture of basic macadamia nut cookies.

Then we combine in applesauce because the egg alternative and vanilla extract for a scrumptious, vanilla-infused dough.

Creaming vegan butter and sugar

To maintain them gluten-free (and oat-free for individuals who want it!), we used a mix of almond flour for its crumb texture, sorghum flour for its candy, delicate taste, brown rice flour for its construction, and tapioca starch for lightness and binding.

Baking soda offers the leavening and sea salt is a cookie important for maximizing taste.

Using a hand mixer to combine wet and dry ingredients

After mixing the dry components into the moist, the one remaining components are the crunchy macadamia nuts and candy dried cranberries (and/or white chocolate chips in case you discover tasty ones!).

Stirring macadamia nuts and dried cranberries into fluffy cookie dough

Then chill the dough to solidify the vegan butter. This prevents the cookies from spreading an excessive amount of!

Unbaked macadamia nut cookie dough discs on a baking sheet

When able to bake, type the dough into discs and pop them within the oven till the cookie edges are golden! Solely 10 minutes of cooling (in case you can resist that lengthy) and so they’re able to devour!

We hope you LOVE these macadamia nut cookies! They’re:

Completely comfortable
& SO scrumptious!

Make a batch to take pleasure in as a candy deal with all through the week, convey to a vacation cookie occasion, or rejoice with family and friends!

Extra Scrumptious Cookie Recipes

If you happen to do that recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph #minimalistbaker on Instagram. Cheers, mates!

Soft gluten-free and vegan cookie studded with macadamia nuts and cranberries

Prep Time 45 minutes

Prepare dinner Time 15 minutes

Whole Time 1 hour

Servings 18 (Cookies)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 1/2 cup chilly vegan butter, cubed (we used Miyoko’s)
  • 1/4 cup brown sugar (natural if vegan)
  • 1/2 cup cane sugar (natural if vegan)
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch (additionally known as tapioca flour)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup uncooked macadamia nuts, roughly chopped
  • 2/3 cup dried cranberries (see notes for including white chocolate chips)
  • Add the butter to a medium mixing bowl with the brown sugar and cane sugar and use a hand mixer to cream them collectively till fluffy. You may as well do that with a stand mixer. Subsequent, add the applesauce and vanilla extract and beat till nicely mixed.
  • Add the almond flour, sorghum flour, brown rice flour, tapioca starch, baking soda, and salt. Combine on low till the flours are utterly included. Fold within the macadamia nuts and cranberries with a wood spoon or rubber spatula. Chill the dough within the fridge for half-hour.

  • Preheat the oven to 350 F (176 C) and put together two baking sheets by lining them with parchment paper.

  • As soon as the dough is chilled, use a spoon or 1 ½ Tbsp cookie scoop (we like this one) to scoop the dough into balls and place them on the baking sheets, spacing them two inches aside. For softer cookies, go away the dough in balls, or for barely flatter and crisper cookies, press the dough balls down barely to type discs (our most well-liked technique). Bake for 11-13 minutes till simply golden on the sides. Let cool for 10 minutes earlier than having fun with!
  • Leftover cookies preserve at room temperature for 3-4 days, within the fridge for 1 week (although the feel will change barely), or within the freezer for 1 month.

*Vitamin data is a tough estimate.
*We examined swapping in our DIY gluten-free mix for the sorghum flour, brown rice flour, and tapioca starch. The cookies labored however they had been barely crumbly and fewer flavorful.
*If not vegan, you may add 1/2 – 3/4 cup of your favourite model of white chocolate chips rather than or along with the dried cranberries. If vegan, we examined with Pascha model however most well-liked these cookies with out vegan white chocolate chips.

Serving: 1 cookie Energy: 183 Carbohydrates: 23.2 g Protein: 1.9 g Fats: 9.9 g Saturated Fats: 4.2 g Polyunsaturated Fats: 0.7 g Monounsaturated Fats: 3.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 131 mg Potassium: 80 mg Fiber: 1.6 g Sugar: 12.7 g Vitamin A: 3.9 IU Vitamin C: 0 mg Calcium: 18.8 mg Iron: 0.5 mg

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