Dairy-Free Macadamia Nut Cookies
Indulge in the irresistible crunch of Dairy-Free Macadamia Nut Cookies, a delightful twist on classic cookies that’s perfect for those seeking a dairy-free treat. Crafted with creamy coconut oil instead of butter, these cookies boast a rich, nutty flavor thanks to the generous addition of chopped macadamia nuts and shredded coconut. The golden-brown edges and soft, chewy centers make them impossible to resist. With just 15 minutes of prep time and under a dozen minutes in the oven, these easy-to-make cookies are ideal for busy bakers looking for a quick yet gourmet dessert. Perfect for sharing or enjoying solo, they’re a must-try for coconut lovers and anyone craving a decadent yet dairy-free treat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (solid)
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Macadamia nuts, roughly chopped
- 0.5 cups Unsweetened shredded coconut
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the solid coconut oil, brown sugar, and granulated sugar together until the mixture is light and fluffy.
Add the egg and vanilla extract to the sugar mixture and continue to beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chopped macadamia nuts and unsweetened shredded coconut until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers of the cookies are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies once they have cooled, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.6 g | 334% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 164.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1177 mg | 25% | |
*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.
