Di’s Melt-in-your-mouth MacNut Cookies (Guaranteed to disappear in seconds!)

 

I have to say that these are the best cookies I’ve ever made (B will confirm that). I adapted the recipe from the Great American Cookie cookbook, eliminating the dairy, eggs, and refinedsugar/flour. I think this veegetarian version is way better than the original. 

 Here’s what you need:

·         1 ½ cup old fashion oats

·         1 cup Di’s Super Flour  

*   •1/3 cup Oat Flour

·         ¾ teaspoon baking soda

·         ¼ teaspoon salt

·         1 cup unrefined coconut oil

·         ¾ cup Sucanat

*    •1 Flax Egg

·         1 ½ Tablespoons rice milk

·         2 ½ teaspoons vanilla

·         1/8 teaspoon almond extract

*   •1 1/2 cups Vegan White Chocolate pieces

·         1 1/3 cups chopped Macadamia nuts

1. Preheat the oven to 325 degrees. Grease a cookie sheets – I like to use a dab of coconut oil, cooking spray also works.
2. Grind the oats in a food processor – I like to leave the oats partially intact and not too powdery, this gives the cookies more substance. Place the ground oats, flour, baking soda and salt in a bowl and mix.
3. In another bowl beat the coconut oil. Add the Sucanat and beat until fluffy. Add the flax egg, rice milk, vanilla and almond extract.
4. Stir in the dry ingredients. Add the white chocolate and Macadamia nuts.
5. Place the dough in tight lumps on the baking sheet and press them down. Bake for 12-17 minutes.

 

Did you try this recipe? Let me know how you liked it below…