Macadamias and ginger make the perfect cookie combination. Seriously. If you don’t believe me, try it for yourself! This golden recipe wouldn’t be in “vegan cookies invade your cookie jar” unless it were fantastic.
MACADAMIA GINGER COOKIES
Preheat oven to 180 degrees celcius and line two baking trays with baking paper.
Sift together 2 cups gluten free plain flour, 1/2 tsp baking soda and 1/4 tsp nutmeg.
In a separate bowl, beat together 2/3 cup oil, 1/3 cup soy milk, 2/3 cup raw sugar. 3/4 cup firmly packed brown sugar, 1 ½ tsp vanilla extract and 1/2 tsp coconut extract.
Fold the two mixtures together and lightly mix to moisten ingredients.
Mix in 1 1/3 cups macadamia nuts (chopped) and 1/2 cup candied ginger (chopped).
Drop about 1 tbsp of mixture per cookie onto baking trays, leaving about two inches between each cookie to allow for spreading. Flatten slightly.
Bake for 14 to 18 minutes, until edges start to brown. Let cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Store in a tightly covered container.