My mentee requested White Chocolate Macadamia Nut Cookies this week for our photo-mentoring meeting, and so I went all out to make them for her! I made vegan white chocolate and chopped it into chunks to mix into the batter. I like my cookies soft and chewy, and so the crunch of the macadamia nuts was a nice contrast.
1 cup brown sugar
1/2 cup white sugar
1/2 cup Earth Balance (or other vegan margarine), softened
1/2 cup vegan shortening
1 tsp. vanilla extract
1 1/2 tsp. Ener-G Egg Replacer, blended till frothy with 2 Tblsp. warm water
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
6 oz. vegan white chocolate, cut into chunks (or use chips)
1/2 cup macadamia nuts, coarsely chopped
Pre-heat oven to 350 degrees F. Beat sugars, margarine, shortening, vanilla and blended Egg Replacer in large bowl until light and fluffy. Stir in flour, baking soda and salt. The dough will be stiff. Stir in white chocolate chunks and macadamia nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden on the bottom. Cool 1 to 2 minutes on the pan, then move cookies to a wire rack to cool completely.