wjsullivan.net

Chocolate Macadamia Nut Cookies

Recipes / Desserts

from the Candle Cafe Cookbook, by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

Makes about 18 cookies

• 1 cup unbleached all-purpose flour
• 1 cup unrefined sugar
• 1 cup dairy-free chocolate chips
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/8 tsp sea salt (fine-grained)
• 1 cup chopped macadamia nuts
• 1/2 cup soy margarine
• 1 tbsp egg replacer
• 1 tsp vanilla extract

Preheat the oven to 350F. Grease baking sheets or line them with baking parchment.

In a large mixing bowl, mix together the flour, sugar, chocolate chips, cocoa powder, baking soda, salt, and nuts. In another bowl, whisk together the margarine, egg replacer, and vanilla. Pour the wet ingredients into the dry mixture and mix well to combine.

Using a tablespoon, drop the batter 2 inches apart onto the baking sheets. Bake for 15 to 20 minutes, until the bottoms of the cookies begin to brown.

Notes: I've used the ENER-G egg replacer, and Bob's Egg Replacer. I mix 1 tablespoon of the powdered stuff with water as per the package directions, then add it to the recipe. I'm concerned that Earth Balance margarine maybe doesn't work so well as the dough was very crumbly and I had to add more oil to it.