Flourless Vegan Macadamia Nut Cookies
These Flourless Vegan Macadamia Nut Cookies with white chocolate chips are a delightful chewy treat. Packed with rich buttery flavor of macadamia nuts and a melt-in-your-mouth texture, these cookies are bound to become your new favorite.
Servings 12
Calories 205kcal
Ingredients
- 1 cup heaped chopped apples with skin (see notes)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup raw unsalted macadamia nuts
- 1 cup almond flour
- 1/4 cup flaxseed meal
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 3 tbsp vegan white chocolate chips
Instructions
- Preheat oven at 350 degree Fahrenheit. Prepare a large cookie sheet with a parchment paper and keep it aside.
- In a pan, combine chopped apples, maple syrup and vanilla extract. Cook at high flame for few minutes until apples are soft. Remove from the flame. Let it cool for 1 minute. As the maple syrup starts to thicken and starts getting sticky blend this into applesauce. (Do not add any extra liquid). Just blend as much as possible and keep it aside.
- In a food food processor, roughly crush macadamia nuts. Do not grind into fine powder. Bite sized pieces should be there.
- In a mixing bowl combine almond flour, crushed macadamia nuts, flaxseed meal, baking powder and salt. Mix well and keep it aside.
- In a microwavable bowl, melt 3 tbsp of the white chocolate chips for 20 seconds. Whisk it vigorously until it is melted.
- As soon as the white chocolate is melted add it to the flour mixture along with blended applesauce. Whip it into a thick dough batter.
- Fold in 1/4 cup white chocolate chips and mix. Do not overdo this step.
- Now, with the help of a cookie scoop place 12 round cookies on the prepared cookie sheet. With the back of a stainless steel spoon roughly flatten each of them and shape them round making sure the edges stick to each other. Do not over flatten. As they bake these cookies will spread.
- Bake them in the middle rack of the oven for 12 minutes. Turn it off and take it out. The cookie will look undone at this stage which is fine. Place them on a flat counter. With a cookie cutter or a small bowl, shape them round while they are still hot. Now, let them cool completely at room temperature. The cooling may take about 30 minutes. The cookies will firm up and will easily leave the sheet. For crispier cookies bake for 15 minutes and follow the same process of shaping and cooling. Enjoy!
Video
Notes
- Medium sized apple works here. Use red delicious, Fuji or sugarbee apples for this recipe. Do not chop into very small pieces, just rough chopped apples are required here.
- Do not soak flaxseed meal in this recipe. Use it dry like I have mentioned above.
- Do not bake more than 15 minutes or else the cookies will become extremely crispy as they cool down.
- While shaping flatten them into round thick cookies as long as the edges can stick together. They will spread a bit while baking. So make sure to place each of them at 1/4 inch gap.
- Room temperature - Once completely cooled you may leave them at room temperature for a day.
- Refrigerator - Once completely cooled refrigerate them in a container with a lid for about 2 weeks.
- Freeze - Once completely cooled at room temperature, place them in a Ziploc bag in a single layer and freeze them for about 2 months. Make sure to oven toast for 2 minutes and let cool at room temperature before serving.
Nutrition
Calories: 205kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 51mg | Potassium: 125mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.02mg | Calcium: 72mg | Iron: 1mg