I heard a new term the other day on the radio – the host was talking about a real condition where people procrastinate and instead of doing what they are supposed to do, they procrasti-bake! I thought, “How true!” I am supposed to be finishing up some assignments for a Nutrition and Digestion course I am taking through E-Cornell and all I can manage to do is bake cookies. I have been a procrasti-baker extraordinare! My logic is I am working on content for my blog, so it is okay to bake instead of study!
Every year at this time of year, when the summer starts to wind down, I start to think about Maui. It is where my soul resides and the two of us have a meeting each winter there. When I came across this recipe and saw that it included macadamia nuts, it made me think of Maui and of the bag of nuts I had brought back with me last winter. So, it was decided. I was craving chocolate and crunch and the procrasti-baking began!
These cookies are definitely a HUGE treat and a big sugar hit, but sometimes, that is needed. 😉 The beautiful thing is, once again, I promise they will be enjoyed by all and I think you will be amazed at how crispy and tasty they are. This is from the Candle Restaurant recipe book. Last spring my eldest daughter and I went to NYC, a turning sweet 16 gift I promised her… While we were there, we dined at the Candle 79 restaurant, an amazing vegan/plant based restaurant on the Upper East Side. I bought the recipe book upon my return home. I highly recommend it.
What a terrible photo! I had a great one, but then my daughter switched our heads on it and now it is lost out in cyberspace somewhere! Teenagers…
Ingredients
- 1 cup unbleached all-purpose flour (you can use gluten free flour)
- 1 cup unrefined sugar (coconut, date or cane)
- 1 cup dairy free chocolate chips
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup chopped macadamia nuts
- 1/2 cup vegan butter
- 1 tablespoon egg replacer (mixed with the recommended amount of water)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper.
- In a large mixing bowl, mix together the flour, sugar, chocolate chips, sifted cocoa powder, baking soda, salt and nuts.
- In a smaller bowl, whisk together the melted vegan butter, egg replacer and vanilla.
- Pour the wet ingredients into the dry mixture and mix well to combine.
- Using a tablespoon, drop the batter a couple of inches apart onto the baking sheets. Bake for 15-20 minutes until the bottoms of the cookies begin to brown.
Try to only eat one!
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