Macadamia Chocolate Chip Cookies (Gluten Free & Vegan)
Serves: 12 cookies
The best vegan chocolate chip cookies, filled with delicious macadamias, and so simple to make!
  • ½ cup (125ml) coconut oil
  • ¼ cup (60ml) maple syrup
  • ½ cup (60g) coconut sugar
  • 2 tablespoons ground flax seeds plus 6 tablespoons water, set for 10 minutes
  • 1 tablespoon nut butter (almond or peanut would be great)
  • 1 teaspoon vanilla powder
  • 80g (3/4 cup) almond flour
  • 45g (1/3 cup) sorghum flour
  • 2 teaspoons tapioca flour
  • 2 teaspoon psyllium husk powder
  • 1 teaspoon baking soda
  • 80g (3/4 cup) chocolate chunks
  • 35g (1/4 cup) macadamias
  1. In a large bowl, beat the coconut oil, coconut sugar, maple syrup, flax gel, vanilla, and sea salt until combined.
  2. Add in the flours and psyllium husk and slowly beat just until the dry ingredients are fully incorporated. Fold in chocolate chunks and macadamias.
  3. Wrap the bowl and chill dough for 24 hours.
  4. After the dough has chilled, preheat your oven to 175ºC/350ºF and line a baking tray with some baking paper.
  5. Use a tablespoon or ice cream scoop to drop the dough onto the baking tray, quite far apart from one another. If your dough has softened, place back in the fridge or freezer for another 15 minutes so they can harden again (this will help prevent them from spreading too soon.)
  6. Bake for 10-12 minutes, until the edges are browned but the centre is still soft and gooey. Let cool for about 30 minutes, then place then in the fridge for around 15 minutes, if you want them a bit harder.
  7. Serve as is or with some ice cream!
Recipe by Sprinkle of Green at