Dairy Free Dark Chocolate Chip Macadamia Cookies
These dark chocolate macadamia cookies are thick, soft and chewy, with crunchy edges, buttery macadamia nuts and pockets of melty dairy free dark chocolate. They're a classic cookie made completely dairy free, and there's no chilling needed, so you can have warm cookies in about 20 minutes.
Servings 18 cookies
Calories 256kcal
Ingredients
- 170 grams dairy free butter
- ½ cup brown sugar
- ½ cup white sugar/granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 340 grams plain flour/all purpose flour
- 2 teaspoons cornflour/cornstarch
- 1 teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon salt optional if using raw nuts
- 120 grams macadamias dry roasted and salted, roughly chopped
- 70-100 grams dairy free dark chocolate chips
Instructions
- Preheat the oven to 180°C/350°F and line 2 trays with baking paper.
- In a large bowl, beat the 170 grams dairy free butter with a hand-held mixer or stand mixer until smooth and creamy. Add the ½ cup brown sugar and ½ cup white sugar/granulated sugar and continue mixing until light and creamy.
- Mix in the 1 large egg and 2 teaspoons vanilla extract, scraping down the sides of the bowl as needed.
- In a separate bowl, sift together the 340 grams plain flour/all purpose flour, 2 teaspoons cornflour/cornstarch, 1 teaspoon bicarbonate of soda/baking soda and ¼ teaspoon salt (if using unsalted nuts). Slowly mix the dry ingredients into the wet until combined. The dough will be quite thick.
- Add the 120 grams macadamias and 70-100 grams dairy free dark chocolate chips and mix through the dough with a spatula until evenly distributed.
- Roll the dough into balls using about 1.5 tablespoons of dough each. Place the dough balls on the trays about 5 centimetres apart.
- Bake for 11-12 minutes, until just golden brown around the edges. They will still be very soft when you take them out of the oven. If they are too puffy, gently press down on the tops with the back of a spoon. Let cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
Notes
Chocolate chips: if you can find dairy free white chocolate chips, you can use them in place of the dark chocolate. Dark chocolate chips are much easier to find dairy free in Australia and taste great here.
Macadamias: if using raw macadamias instead of dry roasted and salted, add salt to the dough as written. If using salted nuts, this is not needed.
Storage: store in an airtight container at room temperature for up to 5 days. Baked cookies and rolled dough balls both freeze well for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 256kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 165mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
