Chocolate-Chip & Macadamia Butter Cookies
These incredible vegan choc-chip cookies are full of organic, wholesome ingredients and filled with lashings of organic macadamia butter, which is one of my new favourite treats. As an alternative, you can just make and enjoy the cookies on their own, or try the raw recipe by searching the recipe index. BB xxxxx
1 1/4 cup oat flour
3/4 cup almond flour
1/4 cup gluten-free flour
2 tablespoons cornstarch
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 cup vegan chocolate chips
1/4 cup vegan chocolate chunks
2 tablespoons vegan mini chocolate chips
1/4 cup coconut oil
1/2 cup coconut sugar
2 tablespoons almond milk
2 tablespoons almond butter
1 1/2 teaspoon vanilla extract
Macadamia Butter Filling (for cookie sandwich)
Lashings of 100% macadamia butter to fill the cookie sandwich
The Bondi Baker Method
Step 1- Preheat your oven to 150 degrees and line a tin with baking paper.
Step 2- Then in a bowl, combine all the wet ingredients. Mix well until fully combined and in another bowl, combine all the dry ingredients except chocolate and whisk well. Then add the dry ingredients to the wet and mix to make a soft and sticky dough. (If the dough is too stiff, add in a bit more oil or non dairy milk). Finally, fold in the chocolate chips and mix to distribute and chill the dough for 10 to 15 minutes.
Step 3- Divide the dough in smooth balls and place on the baking sheet. Lightly flatten the balls and put a drop of water at the center of each cookie. Bake for 13 to 14 minutes. Bake until just about starting to get golden on the edges and longer baking will make them crunchier. The cookies will be soft when they come out of the oven but will harden in a few minutes while they cool.
Step 4- For the filling, all you need to do is place the fudge between two cookies and you're done. Yum!!!!