Vegan White Chocolate Macadamia Nut Cookies

Preheat oven to 350 degrees. Mix in the light brown sugar monk fruit sweetener lemon flavor and almond flavor. In a large bowl beat sugars butter shortening egg replacer applesauce vanilla until smooth. Freeze for 10 minutes or refrigerate for 30 minutes until firm.

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Using a hand mixer cream together the ingredients on medium speed for around 90 seconds.

Vegan White Chocolate Macadamia Nut Cookies. Add the flour mixture to the. Mix in the flaxseed mixture. Preheat your oven to 200C400F 180C 350F if using fan or convection oven and line or lightly grease 2-3 large baking trays.

Place the baking sheet in the oven and cook for 12-15. Add vegan butter cane sugar brown sugar vanilla extract egg replacer powder plus water baking soda and salt to a large bowl. Place on prepared cookie sheets.

Whisk up the oil water and vanilla until fully combined and emulsified Mix the flour baking powder bicarb salt and sugar together in a large mixing bowl. Sift in the flour and baking soda then fold the mixture with a spatula being careful not to overmix. Stir through the white chocolate chips and macadamia nuts then using your hands form into small bite-sized balls and press firmly onto the lined plate and press to a cookie shape.

I like cookies on the bigger side and flatten slightly. Whisk in non-dairy milk and vanilla until all sugar has dissolved and the batter is smooth. Flatten each one slightly with the palm of your hand.

Using a spoon mix in the flour. Roll the dough into balls size of your choice. Use cleans hands to roll 10-15 balls placing them evenly apart on the baking sheet.

Sift together the flour sea salt and baking soda. Fold in the white chocolate chips and macadamia nuts. Mix the flax seeds with the water and set it aside for a few.

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