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Gluten-free macadamia chocolate chip cookies
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GF Macadamia Chocolate Chip Cookies

Crunchy gluten-free cookies that are plant-based with allergy-friendly options. A perfect blend of salted macadamia nuts and chocolate chips.
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly easy homemade vegan cookies, baking, cassava flour, dairy-free recipes, egg-free, GF Chocolate Chip Cookies, gf macadamia chocolate chip cookies, tigernut flour
Servings: 26 Cookies
Calories: 124kcal
Author: Mary Krick

Ingredients

  • 1/2 cup Salted Butter, softened ~ vegan option if desired. I used Violife Plant Based Butter. Salted butter is optional but will provide the best flavor.
  • 6 Tablespoons Brown sugar
  • 6 Tablespoons White sugar
  • 1 Lg Egg or flax egg ~ I used a flax egg ~ instructions in the notes
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1 cup Tiger nut flour ~ substitute with any flour other than coconut flour if desired
  • 1/4 cup Cassava flour ~ substitute with any flour other than coconut flour if desired
  • 1 cup Heaped semi-sweet chocolate chips ~ allergy-friendly if needed
  • 3 Tbsp Chopped macadamia nuts

Instructions

  • Preheat oven to 350-degrees F.
  • Line a cookie sheet with parchment paper or a silicone liner.
  • In a medium-sized mixing bowl add softened butter and sugars. Mix thoroughly.
  • Add egg and vanilla. Mix thoroughly.
  • Add salt, baking soda, and flour. Mix together until combined.
  • Stir in chocolate chips and nuts.
  • Drop rounded tablespoons of dough onto prepared cookie sheet.
  • Bake 12-13 minutes. Remove from oven and let cookies rest on pan for 5 minutes. Transfer to a cooling rack or gobble them up.
  • After cookies reach room temperature they can be stored in an airtight container for a few days or freeze for longer storage.
  • These also make delicious ice cream (or dairy-free) sandwiches. Add a scoop of vanilla flavor between two frozen cookies.

Notes

Flax egg- 1 tablespoon ground flax seed and 3 tablespoon water. Mix and let sit for 2-3 minutes to thicken.
Add an additional tablespoon of any flour if the dough seems too soft, or the first pan of baked cookies is too flat for your preference.

Nutrition

Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 96mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 113IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg