White Chocolate Macadamia Nut Cookies

Prep Time
15 min
Cook Time
15 min
16 cookies
White Chocolate Macadamia Nut Cookies
1/2 cup nondairy butter (1 stick), at room temperature, or 1/4 cup coconut oil and 1/4 cup olive oil
⅓ cup packed brown sugar
1/3 cup cane sugar
1 tablespoon ground flax seeds
3 tablespoons almond milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt
½ cup chopped, salted macadamia nuts
1/2 cup white chocolate chips*

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment if you’ve got one, cream together the butter, and sugars until it kinda starts to look like frosting, about 5 minutes. In a small glass mix together the ground flax seeds and milk. Mix in the flax milk mixture, vanilla and almond extracts until all combined with the butter and sugar. Pour in the flour, baking soda, and salt and mix until flour you've got a legit cookie dough. Fold in the macadamia nuts and white chocolate to until those tasty fuckers look distributed throughout the dough. Cover the dough and stick it in the fridge for at least 1 hour, or up to 3 days.

When you’re ready for some damn cookies, warm up the oven to 350°F and line 2 cookie sheets with parchment paper or whatever you like to keep them from sticking. Make golfballs out of the chilled dough and put them on the sheets, leaving enough room for those bitches to spread out. Kinda flatten out the tops a little too.

Bake for 12–15 minutes or until just golden brown around the edges. When they’re all done you know what to do.

*it can be hard to find white chocolate without dairy but it's totally fucking worth the quest. We used THIS brand (not an ad).

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