Coconut Macadamia Nut Oatmeal Cookies

Today I have another macadamia nut recipe for you! After the macadamia nut pancakes were such a hit I decided I had to try to make them into cookies. I was talking with coworkers and the idea of maple macadamia nut cookies hit me and I had to do it. And that’s how these cookies were born.

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I chopped up the nuts into small pieces so they wouldn’t overpower the cookie dough.

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Whether or not you are trying to avoid dairy, one of the best things about vegan cookie dough is that you don’t have to worry about getting salmonella from eating the raw cookie dough.

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This dough was so soft and wet. I used a 2 tablespoon scoop that I used to create small balls of dough. Then I used my palm to flatten the cookies.

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Excuse the lighting in these photos – I had two different types of light sources messing up my white balance.

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Much better.

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I used maple syrup to sweeten these cookies but it was a very subtle taste. What really came through was the coconut flavor and the buttery macadamia nuts.

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I made a test batch of these cookies first without the oats and they were good that way too.

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Enjoy!

Coconut Macadamia Nut Oatmeal Cookies
 
Prep time
Cook time
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Sweet and buttery cookies without any butter or eggs! These are chewy, not too soft, and not too hard.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • ¼ cup coconut oil, melted
  • ¼ cup turbinado sugar
  • ¾ cup all purpose flour
  • ¼ cup rolled oats
  • ½ teaspoon of baking powder
  • ½ teaspoon salt
  • 2 tablespoons non dairy milk or water
  • 2 tablespoons maple syrup
  • 1 teaspoon of vanilla extract
  • ½ cup chopped macadamia nuts
Instructions
  1. Preheat the oven to 350 F.
  2. Cream the coconut oil and sugar together. Add the flour, oats, salt, and baking powder and mix well.
  3. Pour in the milk or water, maple syrup, and vanilla, then mix well. It will be a little watery but if it won't stay together you can add more flour. Next, add the macadamia nuts.
  4. Using a tablespoon size measuring spoon, spoon out 12 rounds and use your hand to flatten them on a lined cookie sheet.
  5. Bake for 15-18 minutes until they are starting to turn golden. Remove from oven and let cool before moving to a cooling rack.