Dairy-Free Classic Macadamia Cookies
Indulge in the irresistible charm of Dairy-Free Classic Macadamia Cookies, a modern twist on a timeless treat that's perfect for those avoiding dairy without compromising on flavor. These delectable cookies feature the buttery richness of macadamia nuts paired with the subtle sweetness of brown sugar and vanilla, all brought together by creamy coconut oil as a dairy-free alternative. Crafted in just 15 minutes of prep time, these soft, golden cookies are easy to whip up and bake to perfection in under 12 minutes. Perfect for dessert or a quick snack, their nutty crunch and melt-in-your-mouth texture make them a crowd-pleaser for vegans, lactose-intolerant friends, or anyone who appreciates a classic cookie with a tropical flair.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.75 cup Coconut oil, melted
- 2 teaspoons Vanilla extract
- 1 large Egg
- 1 cup Macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, and melted coconut oil. Mix until well combined.
Add the vanilla extract and egg to the sugar and coconut oil mixture. Stir until everything is well integrated and smooth.
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
Fold in the roughly chopped macadamia nuts until they are evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly undercooked, but they will set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.1 g | 377% | |
| Saturated Fat | 166.8 g | 834% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 247.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 300 mg | 23% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
