![\"FullSizeRender_1\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/06\/fullsizerender_1.jpg?w=300&resize=300%2C300\")
<\/a><\/h1>\nVegan Choco Ginger Macadamia Nut Cookies<\/h1>\n<\/div>\n***Please feel free to share widely, just give me some credit or a link back<\/em><\/div>\n\nPrep Time:<\/strong> ~10 minutes; Cook Time:<\/strong>\u00a0~13-15 minutes;\u00a0Yield:\u00a0<\/strong>18 cookies<\/div>\n\n\n<\/h2>\nIngredients\/ Shopping List:<\/strong><\/h2>\n<\/div>\n\n\n- 1 tbsp\u00a0ground flax seed (or sub 1 egg worth of egg replacer)<\/span><\/span><\/li>\n
- \u00bd tsp vanilla extract<\/li>\n
- \u00bc\u00a0tsp almond extract<\/li>\n
- \u00bc cup almond\/soy milk, unsweetened<\/li>\n
- \u00bd cup Splenda or granulated sugar<\/li>\n
- \u00bd cup coconut oil, melted\/ room temperature<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1\u00bc cup all purpose or whole wheat flour<\/li>\n
- Hearty dash of salt<\/li>\n
- \u00bd cup dry roasted,\u00a0unsalted\u00a0<\/em>macadamia nuts<\/li>\n
- \u00bc cup vegan chocolate chips<\/li>\n
- \u00bc cup crystalized ginger chips<\/li>\n<\/ul>\n\n\n
Directions<\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n- Preheat the oven to 350F.<\/li>\n
- Line a baking sheet with parchment paper.<\/li>\n
- Combine the non-dairy milk and flax. Mix well and set aside to thicken and create a “flax” egg.<\/li>\n
- In a medium bowl, combine all dry ingredients except the crystalized ginger chips, chocolate chips, and macadamia nuts.<\/li>\n
- In a separate, large bowl, combine the coconut oil and sugar. Once well mixed add the flax egg and stir.<\/li>\n
- Next, add the vanilla and almond extracts to the wet mixture.<\/li>\n
- Once the wet mixture is well incorporated, slowly add in the dry mixture.<\/li>\n
- Once no clumps remain, fold in the crystalized ginger chips, chocolate chips and macadamia nuts.<\/li>\n
- Roll golf ball sizes balls of dough in your hands.<\/li>\n
- Flatten until ~\u00bd inch thick and place on the baking sheet a few inches apart.<\/li>\n
- Bake the cookies for 13-15 minutes.<\/li>\n
- Remove the cookies and place on a cooling rack.<\/li>\n
- Enjoy!<\/li>\n
- <\/li>\n<\/ol>\n<\/div>\n
![\"FullSizeRender_2\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/06\/fullsizerender_2.jpg?w=300&resize=300%2C300\")
<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
![\"FullSizeRender_1\"](\"https:\/\/veganhostess.files.wordpress.com\/2015\/06\/fullsizerender_1.jpg\")
<\/a><\/h1>\n***Please feel free to share widely, just give me some credit or a link back<\/em><\/div>\n
\n
Prep Time:<\/strong> ~10 minutes; Cook Time:<\/strong>\u00a0~13-15 minutes;\u00a0Yield:\u00a0<\/strong>18 cookies<\/div>\n
\n
\n<\/h2>\n
<\/h2>\nIngredients\/ Shopping List:<\/strong><\/h2>\n<\/div>\n\n\n- 1 tbsp\u00a0ground flax seed (or sub 1 egg worth of egg replacer)<\/span><\/span><\/li>\n
- \u00bd tsp vanilla extract<\/li>\n
- \u00bc\u00a0tsp almond extract<\/li>\n
- \u00bc cup almond\/soy milk, unsweetened<\/li>\n
- \u00bd cup Splenda or granulated sugar<\/li>\n
- \u00bd cup coconut oil, melted\/ room temperature<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1\u00bc cup all purpose or whole wheat flour<\/li>\n
- Hearty dash of salt<\/li>\n
- \u00bd cup dry roasted,\u00a0unsalted\u00a0<\/em>macadamia nuts<\/li>\n
- \u00bc cup vegan chocolate chips<\/li>\n
- \u00bc cup crystalized ginger chips<\/li>\n<\/ul>\n\n\n
Directions<\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n- Preheat the oven to 350F.<\/li>\n
- Line a baking sheet with parchment paper.<\/li>\n
- Combine the non-dairy milk and flax. Mix well and set aside to thicken and create a “flax” egg.<\/li>\n
- In a medium bowl, combine all dry ingredients except the crystalized ginger chips, chocolate chips, and macadamia nuts.<\/li>\n
- In a separate, large bowl, combine the coconut oil and sugar. Once well mixed add the flax egg and stir.<\/li>\n
- Next, add the vanilla and almond extracts to the wet mixture.<\/li>\n
- Once the wet mixture is well incorporated, slowly add in the dry mixture.<\/li>\n
- Once no clumps remain, fold in the crystalized ginger chips, chocolate chips and macadamia nuts.<\/li>\n
- Roll golf ball sizes balls of dough in your hands.<\/li>\n
- Flatten until ~\u00bd inch thick and place on the baking sheet a few inches apart.<\/li>\n
- Bake the cookies for 13-15 minutes.<\/li>\n
- Remove the cookies and place on a cooling rack.<\/li>\n
- Enjoy!<\/li>\n
- <\/li>\n<\/ol>\n<\/div>\n
<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
\n
- \n
- 1 tbsp\u00a0ground flax seed (or sub 1 egg worth of egg replacer)<\/span><\/span><\/li>\n
- \u00bd tsp vanilla extract<\/li>\n
- \u00bc\u00a0tsp almond extract<\/li>\n
- \u00bc cup almond\/soy milk, unsweetened<\/li>\n
- \u00bd cup Splenda or granulated sugar<\/li>\n
- \u00bd cup coconut oil, melted\/ room temperature<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1\u00bc cup all purpose or whole wheat flour<\/li>\n
- Hearty dash of salt<\/li>\n
- \u00bd cup dry roasted,\u00a0unsalted\u00a0<\/em>macadamia nuts<\/li>\n
- \u00bc cup vegan chocolate chips<\/li>\n
- \u00bc cup crystalized ginger chips<\/li>\n<\/ul>\n
\n\nDirections<\/strong><\/h2>\n<\/div>\n<\/div>\n
\n- \n
- Preheat the oven to 350F.<\/li>\n
- Line a baking sheet with parchment paper.<\/li>\n
- Combine the non-dairy milk and flax. Mix well and set aside to thicken and create a “flax” egg.<\/li>\n
- In a medium bowl, combine all dry ingredients except the crystalized ginger chips, chocolate chips, and macadamia nuts.<\/li>\n
- In a separate, large bowl, combine the coconut oil and sugar. Once well mixed add the flax egg and stir.<\/li>\n
- Next, add the vanilla and almond extracts to the wet mixture.<\/li>\n
- Once the wet mixture is well incorporated, slowly add in the dry mixture.<\/li>\n
- Once no clumps remain, fold in the crystalized ginger chips, chocolate chips and macadamia nuts.<\/li>\n
- Roll golf ball sizes balls of dough in your hands.<\/li>\n
- Flatten until ~\u00bd inch thick and place on the baking sheet a few inches apart.<\/li>\n
- Bake the cookies for 13-15 minutes.<\/li>\n
- Remove the cookies and place on a cooling rack.<\/li>\n
- Enjoy!<\/li>\n
- <\/li>\n<\/ol>\n<\/div>\n<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"