Ingredients
- 1 ¾ cups oat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup coconut manna (softened)
- ½ cup coconut sugar or organic cane sugar
- ¼ cup maple syrup
- 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
- 1 ½ tsp vanilla extract
- ¾ cup chopped macadamia nuts
- ¾ cup vegan white chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the flaxseed and water. Let sit for 5 to 10 minutes to thicken into a flax egg.
- In another bowl, gently warm the coconut manna until soft and creamy. Place the jar in warm water if needed.
- In a mixing bowl, whisk together the softened coconut manna, coconut sugar, maple syrup, flax egg, and vanilla extract until smooth and well combined.
- Add oat flour, baking soda, baking powder, and salt. Stir until fully combined. The dough will be slightly sticky but firm.
- Fold in chopped macadamia nuts and white chocolate pieces, ensuring even distribution.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and gently flatten each one.
- Bake for 10 to 12 minutes until the edges are golden. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 244 calories |
| Protein | 3.7 g (6.1%) |
| Carbs | 26.4 g (43.3%) |
| Fat | 14.2 g (52.4%) |
|
Protein (6.1%)
Carbs (43.3%)
Fat (52.4%)
|
|
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