Vegan Choco Ginger Macadamia Nut Cookies


Vegan Choco Ginger Macadamia Nut Cookies

***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes; Cook Time: ~13-15 minutes; Yield: 18 cookies

Ingredients/ Shopping List:

  • 1 tbsp ground flax seed (or sub 1 egg worth of egg replacer)
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup almond/soy milk, unsweetened
  • ½ cup Splenda or granulated sugar
  • ½ cup coconut oil, melted/ room temperature
  • 1 tsp baking powder
  • 1¼ cup all purpose or whole wheat flour
  • Hearty dash of salt
  • ½ cup dry roasted, unsalted macadamia nuts
  • ¼ cup vegan chocolate chips
  • ¼ cup crystalized ginger chips


  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Combine the non-dairy milk and flax. Mix well and set aside to thicken and create a “flax” egg.
  4. In a medium bowl, combine all dry ingredients except the crystalized ginger chips, chocolate chips, and macadamia nuts.
  5. In a separate, large bowl, combine the coconut oil and sugar. Once well mixed add the flax egg and stir.
  6. Next, add the vanilla and almond extracts to the wet mixture.
  7. Once the wet mixture is well incorporated, slowly add in the dry mixture.
  8. Once no clumps remain, fold in the crystalized ginger chips, chocolate chips and macadamia nuts.
  9. Roll golf ball sizes balls of dough in your hands.
  10. Flatten until ~½ inch thick and place on the baking sheet a few inches apart.
  11. Bake the cookies for 13-15 minutes.
  12. Remove the cookies and place on a cooling rack.
  13. Enjoy!


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