Gingered Macadamia Dream Drops
These delightful cookies are a perfect fusion of rich macadamia nuts and the zing of candied ginger, bringing a unique twist to classic drop cookies. Inspired by the recipe from 'Vegan Cookies Invade Your Cookie Jar' by Isa Chandra Moskowitz and Terry Hope Romero, these treats not only satisfy your sweet cravings but do so without any dairy. Your friends and family won’t believe they’re vegan! The aroma of these cookies baking is enough to make anyone's mouth water. They’re perfect for gatherings, holidays, or an indulgent afternoon snack. Enjoy the crunchy texture paired with a wonderfully chewy center.
N/A
Servings
120
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
baking soda
1/2 teaspoon (sifted)
salt
1/2 teaspoon (sifted)
ground nutmeg
1/4 teaspoon (sifted)
vegetable oil
2/3 cup (n/a)
sugar
2/3 cup (n/a)
dark brown sugar
3/4 cup (firmly packed)
almond milk
1/3 cup (n/a)
ground flax seeds
1 tablespoon (n/a)
pure vanilla extract
1 1/2 teaspoons (n/a)
coconut extract
1/2 teaspoon (n/a)
unsalted macadamia nuts
6 ounces (chopped)
candied ginger
4 ounces (finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2
In a medium bowl, sift together the all-purpose flour, baking soda, salt, and ground nutmeg until well combined, then set aside.
3
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, dark brown sugar, almond milk, ground flax seeds, vanilla extract, and coconut extract until the mixture is smooth and creamy.
4
Gradually fold the sifted dry ingredients into the wet mixture just until combined; be careful not to overmix.
5
Gently fold in the chopped macadamia nuts and candied ginger until evenly distributed throughout the dough.
6
Using a generous tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7
Bake in the preheated oven for approximately 14 minutes, or until the edges begin to turn golden brown.
8
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6g
Fat
16g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Gingered Macadamia Dream Drops?
They are a delightful vegan drop cookie that fuses rich macadamia nuts with zingy candied ginger, offering a crunchy texture and chewy center.
Are these cookies vegan?
Yes, Gingered Macadamia Dream Drops are entirely vegan and dairy-free.
What was the inspiration for this recipe?
The recipe was inspired by 'Vegan Cookies Invade Your Cookie Jar' by Isa Chandra Moskowitz and Terry Hope Romero.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
How long do these cookies need to bake?
The cookies should bake for approximately 14 minutes, or until the edges begin to turn golden brown.
What kind of nuts are used in this recipe?
The recipe calls for 6 ounces of unsalted, chopped macadamia nuts.
Is there ginger in these cookies?
Yes, the recipe uses 4 ounces of finely chopped candied ginger.
What type of milk is used in the dough?
The recipe uses 1/3 cup of almond milk.
How many calories are in one cookie?
Each cookie contains approximately 120 calories.
What ingredients are sifted together?
You should sift together the all-purpose flour, baking soda, salt, and ground nutmeg.
What provides the binding in this vegan recipe?
Ground flax seeds are used in the wet mixture to help bind the ingredients.
How much fat is in each cookie?
There are 6 grams of fat per cookie.
What are the carbohydrate counts for these cookies?
Each cookie contains 16 grams of carbohydrates.
Is there protein in these cookies?
Yes, each cookie contains 1 gram of protein.
What types of sugar are required?
The recipe uses both granulated sugar (2/3 cup) and firmly packed dark brown sugar (3/4 cup).
What extracts are used for flavoring?
The recipe uses both pure vanilla extract and coconut extract.
Should I use salted or unsalted macadamia nuts?
The recipe specifically calls for unsalted macadamia nuts.
How far apart should I place the dough on the baking sheet?
The dough should be spaced about 2 inches apart to allow for spreading.
How large should each cookie be when dropping the dough?
The instructions suggest using a generous tablespoon for each cookie.
Should I grease the baking sheets?
The recipe recommends lining the baking sheets with parchment paper instead of greasing them.
How do I ensure the cookies don't break after baking?
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Can I overmix the dough?
The instructions advise to fold in the dry ingredients just until combined and to be careful not to overmix.
What is the preparation for the candied ginger?
The candied ginger should be finely chopped before being added to the dough.
What color should the edges be when the cookies are done?
The edges should just begin to turn golden brown.
How much vegetable oil is used?
The recipe requires 2/3 cup of vegetable oil.
Are these cookies suitable for holidays?
Yes, their unique flavor profile makes them perfect for gatherings and holiday celebrations.
Is there any nutmeg in the recipe?
Yes, 1/4 teaspoon of ground nutmeg is used in the dry ingredient mix.
How many dry ingredients are sifted together?
Four dry ingredients are sifted: flour, baking soda, salt, and ground nutmeg.
What is the primary fat source in this recipe?
Vegetable oil serves as the primary fat source for these cookies.
How much almond milk is needed?
The recipe requires 1/3 cup of almond milk.