Macadamia ginger cookies

As you may have gathered from my posts last week, I just celebrated birthday week. Every day I had another fantastic vegan treat (a couple non vegan ones, too :-)). There were some seriously delicious organic, vegan donuts from a place just down the road, and now that I know about them, I think I have to practice all my willpower to not stop there all the time. I will feature this amazing place on the blog here soon. Most of the treats I actually made myself. Every year since I have moved out from home I have made myself caramel slices. The first few years were with refined sugar and dairy, but I soon made up this raw, vegan, refined sugar free, gluten free version that is actually better than the original! If you haven't yet, you must give it a try. It is a staple in my home.

This year I also felt the need to bake a birthday cookie, and so I used Isa Chandra Moskowitz' "Vegan cookies invade your cookie jar" as inspiration. There are some seriously delicious cookies in there, and over the years I have changed most of the recipes to use better quality oil, less refined sugars and flours, and I just love all of them. For birthday week, I made this macadamia ginger cookie. I posted it on Instagram, and got many requests for the recipe, so here it is. Enjoy.

Preparation time: 30 minutes

Makes 30 cookies:

Wet ingredients:

  • 1 cup coconut sugar

  • 2/3 cups melted virgin coconut oil

  • 1/3 cup water

  • 1 Tbsp almond butter (or other nut butter of your choice)

  • 1 Tbsp ground flaxseeds (see bonus note below)

  • 1 Tbsp vanilla extract

Dry ingredients:

  • 2 cups oat flour

  • 1/2 tsp baking soda

  • pinch of sea salt

  • 1 cup macadamia nuts

  • 1/3 cup crystallized ginger (it's the dry, candied kind)

  1. Pre-heat oven to 175°C/ 350°F, and line two baking trays with parchment paper.

  2. In a food processor, process all the wet ingredients for 1 minute until creamy.

  3. Stir in the dry ingredients until everything is well combined.

  4. Drop 1 Tbsp of dough on to the parchment paper.

  5. Bake for 12-14 minutes until edges are starting to brown.

  6. Cool off slightly and enjoy.

Yummy yummy in my tummy!

Bonus note: Don't buy ground flaxseeds. Ground flaxseeds are more easily digestible than whole flaxseeds, that mostly just come out on the other side the way they went in. Still, don't buy ground flaxseeds. As soon as they are ground, the healthy fats starts to break down and get rancid, making them unhealthy for you. Grind your own flaxseeds by placing 1/4 cup in a food processor, and processing them until you have a fine powder. Then place them in a zip lock bag and freeze them. Every time a recipe requires ground flaxseeds you have some ready to go.

#coconut #almonds #flaxseeds #vanilla #oats #macadamianuts #ginger