White Chocolate Macadamia Cookies

 Recipe from Purely Kaylie. Full disclosure I used an Italian 00 flour which I can tolerate so I'm not sure how they turn out using GF flour but I'm guessing good.

White Chocolate Macadamia Cookies

Ingredients

1/2 cup vegan butter, slightly softened

3/4 cup vegan light brown sugar, packed

1/4 cup vegan cane sugar

1/4 cup non-dairy milk

2 tsp vanilla extract

1 3/4 cup all-purpose flour (or GF flour)

1 tsp baking soda

1 tsp cornstarch

1/2 tsp salt

1 cup vegan white chocolate chips

1 cup roasted salted macadamia nuts, chopped

Method

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper (I use silicon mats) to prevent the cookies from sticking to the pan. I needed more like 4 trays truth be told - the cookies spread out A LOT and to get lovely round cookies they need space. Mine were a bit misshapen because they ran into the others.

In a large bowl, add vegan butter, granulated sugar, and brown sugar. Using a handheld mixer or an electric mixer, beat the butter and sugar together until light and fluffy (about 1-2 minutes). Add almond milk and vanilla extract, then beat together once more to combine.

Add all-purpose flour, baking soda, cornstarch, and salt to the bowl. Mix together until the flour is evenly incorporated. Then, add chopped macadamia nuts and white chocolate chips. Mix together.

Scoop the cookie dough into balls. Transfer to the baking sheets.

Bake cookies for 12 minutes or until the edges are light golden and the center is still gooey. You should remove them from the oven while the center still appears underbaked. They will de-puff and firm up while cooling on the baking sheet. Leave to cool for around 20 mins.