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.
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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