Macadamia Chocolate Chip Cookies (Vegan & Gluten-Free)
These vegan macadamia chocolate chip cookies are buttery, soft in the centre, and deliciously crisp around the edges. Made with almond flour, rice flour, coconut sugar, crunchy macadamia nuts, and dark chocolate, they're completely gluten-free and made without refined sugar.
Equipment
Ingredients
Wet Ingredients
- 56 grams Vegan butter
- 60 grams Coconut Sugar
- 1 tsp Vanilla Extract
- 20 ml Unsweetened Soy Milk
Gluten-Free Flour Blend
- 45 grams Rice Flour
- 40 grams Almond Flour
- 25 grams Tapioca Starch
- 15 grams Cornstarch or Potato starch
- ½ tbsp Baking Soda
- 1 pinch Sea Salt
Chocolate and Nuts
- 60 grams Vegan Dark Chocolate
- 40 grams Macadamia Nuts
Instructions
- Cream the butter and sugar. In a mixing bowl, combine the softened vegan butter and coconut sugar. Mix with a whisk or spatula until creamy and well combined.
- Add the wet ingredients. Stir in the vanilla extract and soy milk until incorporated.
- Prepare the dough. Add the rice flour, almond flour, tapioca starch, cornstarch, baking soda, and salt (if needed). Mix gently until a soft cookie dough forms.
- Add the chocolate and nuts. Fold in the dark chocolate chips and roughly chopped macadamia nuts, distributing them evenly throughout the dough.
- Shape the cookies. Divide the dough into approximately 10 portions and roll into balls. Arrange on the baking tray, leaving space between each cookie. Flatten slightly and, if desired, press a few extra chocolate chips and macadamia pieces on top.
- Bake. Bake for 10–12 minutes, until the edges are set and lightly golden. The centres should still look slightly soft.
- Cool. Leave the cookies on the baking tray for 5–10 minutes, then carefully transfer them to a wire cooling rack. Allow them to cool and firm up before serving.
Video
Notes
Substitutions & Variations
- Macadamia nuts: Replace them with walnuts, pecans, hazelnuts, or almonds. You can also experiment with chopped dates or seeds for a different flavour and texture.
- Rice flour: You can try finely milled brown rice flour for a slightly nuttier flavour. Avoid replacing it entirely with almond flour, as this will change the texture.
- Almond flour: Hazelnut flour is a lovely alternative, especially with dark chocolate.
- Tapioca starch: You can replace it with potato starch, although the cookies may be slightly less chewy.
- Cornstarch: Potato starch works as an alternative, but may produce a slightly different texture.
- Vegan butter: Choose a firm, block-style vegan butter for the best results. Soft spreads may cause the cookies to spread too much.
- Coconut sugar: You can replace it with light brown sugar in a similar quantity, although the cookies will no longer be refined sugar-free.
- Soy milk: Unsweetened almond milk or certified gluten-free oat milk work as alternatives.
- Dark chocolate: Use chocolate chips or a chopped chocolate bar. You can also try vegan white chocolate for a classic white chocolate macadamia cookie variation. Choose chocolate without refined sugar if you want to maintain that characteristic.
A Note About My Recipes
Every recipe you find on INUMAMI is personally developed, tested, and photographed in my kitchen. I love experimenting with ingredients, textures, and flavours, especially when creating vegan and gluten-free alternatives to traditional recipes.Nutrition
Serving: 40grCalories: 43kcalCarbohydrates: 4gProtein: 0.5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.04mgSodium: 55mgPotassium: 17mgFiber: 0.4gSugar: 1gVitamin A: 55IUVitamin C: 0.01mgCalcium: 5mgIron: 0.3mg