AuthorGinny ClarkCategoryDesserts, Snacky ThingsDifficultyBeginnerPreheat oven to 350℉.
Combine the flour, baking soda, white chocolate chips, and macadamia nuts in a large bowl, and set aside.
Mix the vegan egg powder with the water and vanilla bean paste with a fork or whisk until homogenous in a small bowl or cup. Set aside.
Whisk and cream the granulated sugar, brown sugar, and butter in a medium mixing bowl.
Add vanilla-egg mixture, and keep whipping until light, homogenous and fluffy.
Add in macadamia nuts, white chocolate chips, and the dry flour mixture by hand.
When the dough has formed and chunks are evenly distributed, dose 1-ounce balls onto the cookie sheet, top and press kosher salt onto the dough pucks, and freeze solid.
Line the baking sheet with parchment paper. Space the frozen cookie dough balls 2 inches apart so they have room to spread.
Bake at 350℉ for 14-17 minutes.
Cool for 10-15 minutes before eating.
Store cooled cookies in an airtight container at room temperature for up to a week.
Store cookie dough balls in an airtight bag/container in the freezer for up to 6 months.
Ingredients
Directions
Preheat oven to 350℉.
Combine the flour, baking soda, white chocolate chips, and macadamia nuts in a large bowl, and set aside.
Mix the vegan egg powder with the water and vanilla bean paste with a fork or whisk until homogenous in a small bowl or cup. Set aside.
Whisk and cream the granulated sugar, brown sugar, and butter in a medium mixing bowl.
Add vanilla-egg mixture, and keep whipping until light, homogenous and fluffy.
Add in macadamia nuts, white chocolate chips, and the dry flour mixture by hand.
When the dough has formed and chunks are evenly distributed, dose 1-ounce balls onto the cookie sheet, top and press kosher salt onto the dough pucks, and freeze solid.
Line the baking sheet with parchment paper. Space the frozen cookie dough balls 2 inches apart so they have room to spread.
Bake at 350℉ for 14-17 minutes.
Cool for 10-15 minutes before eating.
Store cooled cookies in an airtight container at room temperature for up to a week.
Store cookie dough balls in an airtight bag/container in the freezer for up to 6 months.
