Ingredients
Units
Scale
- 1 cup Vegan Butter, cold
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1 1/2 cup Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups vegan white chocolate chips
- 1 cup chopped toasted macadamia nuts
Instructions
- In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
- Preheat oven to 410 degrees.
- In a large mixing bowl, cream together cold vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
- Add the flax egg mixture and vanilla, mix well (1 minute)
- In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid over mixing. Stir in white chocolate chips and chopped macadamia nuts.
- Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 6-8 extra large cookies.
- Bake for 5-6 minutes covered with aluminum foil and another 4 mins without until golden brown. Let them rest for at least 10 minutes to set.
Notes
- If you over mix your batter, they will be flat
- If your butter melts, they will spread more
- If you don’t stack the dough high enough, they will be flat (makes 8 large cookies)
- If you over bake them, they will be flatter
- Prep Time: 10 mins
- Cook Time: 10 mins