Ingredients for Macadamia Ginger Crunch Drops
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- ½ cup Vegetable Oil
- ¾ cup granulated Sugar
- ¾ cup packed Dark Brown Sugar
- 1 cup unsweetened Almond Milk
- 1 tablespoon Ground Flaxseed Meal
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Coconut Extract
- 1 cup chopped Unsalted Macadamia Nuts
- ½ cup finely chopped Candied Ginger
- 3 tablespoons Water
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How to Make Macadamia Ginger Crunch Drops
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- In a large bowl, cream together ½ cup vegetable oil, ¾ cup granulated sugar, ¾ cup packed brown sugar, until light and fluffy.
- Beat in 1 cup unsweetened nondairy milk (e.g., almond, soy), 1 tablespoon ground flaxseed meal mixed with 3 tablespoons water (flax egg), 1 teaspoon vanilla extract, and ½ teaspoon coconut extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup chopped macadamia nuts and ½ cup finely chopped candied ginger.
- Drop by generous tablespoons (about 2 inches apart) onto the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
6g
Carbs
5g
