The first time I ever had a mac nut cookie was the first time I visited my family in Hawaii. I remember being amazed that such a boring-looking cookie could be so delectable. Obviously these are a serious nostalgia food for me, and I was sad to think I’d never have them again when I went vegan because white chocolate chips were nowhere to be found. But, much to my delight, Food Fight! started carrying them about a year ago! I bought several bags at once because I’m a glutton, and now I can make them whenever I want (which is a lot). Sadly, Food Fight! doesn’t seem to carry them online, but I found them on Amazon if you’re interested in duplicating this recipe.
This recipe makes about a dozen. If you have roommates or a significant other you should probably make a double batch and hide a dozen in a secret place, because these definitely have a way of disappearing.
1/2 cup Earth Balance (olive oil type)
3/4 cup granulated beet sugar
Egg replacer equivalent to 1 egg
1 teaspoon vanilla extract
1 cup Bob’s Red Mill gluten free flour
1/4 cup Bob’s Red Mill coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces vegan white chocolate chips
1 1/2 cups chopped macadamia nuts
Preheat oven to 375 degrees F
In a medium bowl, cream together the Earth Balance and sugar. Stir in the egg replacer and vanilla. Combine the flours, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate chips and mac nuts. Form balls a little smaller than golf balls and squish to about 1/3″ thick onto an ungreased cookie sheet, about an inch apart. They really don’t flatten much more as you cook, so keep that in mind when forming and spacing the patties.
Bake for 10 minutes in the preheated oven. They won’t brown (gluten free flour is strange), so don’t wait for that to happen. Let them cool a couple of minutes before you try to take them off the pan. Eat. Eat more. Eat the rest.