Macadamia Ginger Crunch Drops 2.500

James M. Thresher for The Washington Post

Holiday Cookies 2009 Dec 9, 2009

These chewy vegan treats are rich, sweet and subtly spiced.

Make Ahead: The dough can be made and refrigerated a day in advance. The cookies can be stored in an airtight container for up to 5 days or frozen for up to 1 month.

Servings: 2.5 dozen cookies
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2/3 cup canola oil
  • 2/3 cup sugar
  • 3/4 cup packed dark brown sugar
  • 1/3 cup nondairy milk
  • 1 tablespoon ground flaxseeds
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/3 cups (about 6 ounces) unsalted macadamia nuts, chopped
  • 1/2 generous cup (4 ounces) crystallized ginger, finely chopped


Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Sift together the flour, baking soda, salt and nutmeg on a sheet of parchment paper or wax paper.

Combine the oil, sugars, nondairy milk, flax seeds and the vanilla and coconut extracts in a large mixing bowl; mix well, then fold in the flour mixture. Just before it is completely combined, fold in the macadamia nuts and the ginger. The dough will be sticky and thick.

Drop a generous tablespoon of dough for each cookie onto the baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to-- minutes, until the cookie edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely before storing in an airtight container.

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Recipe Source

Adapted from "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Lifelong Books, 2009).

Tested by Joe Yonan.

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