White Chocolate Macadamia Nut Cookies
Makes 8 large cookies
1/2 cup Earth Balance margarine
1/4 cup sugar
1/3 cup dark brown sugar
1 Ener-g or flax egg
1/2 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup macadamia nuts, chopped roughly
1/2 white chocolate chips
Preheat oven to 350 degrees F. Make your egg replacement and allow to set for a few minutes. Cream the Earth Balance and sugars. Add the egg replacer and vanilla extract and beat until fluffy. Add flour, baking soda, and salt and beat until a thick dough forms. Fold in nuts and chips until dispersed fairly equally. Using a 2 tablespoon scoop, portion dough onto baking sheet with a fair amount of room to spread. Bake for 10-12 minutes until the edges of the cookies are golden and firm.
This is a chunky cookie with a lot of add-ins and a little less dough holding them together. If you prefer less rustic-looking cookies, than simply reduce the nuts and chocolate chips to 1/4 cup each (they will more closely resemble the cookie in the top photograph.
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