These cookies might be small, but they pack so much goodness! They are buttery, crunchy, chocolatey and just so delicious.These are definitely irresistible, and it’ll be definitely hard to put down because of how small these are. While these are quite easy to make it does make quite a lot of cookies! You can keep a whole jar of these mini cookies to yourself, or you could even share these! Bag these cookies up in a pretty bag and give them to your loved ones or friends. Share the love! Or don’t, it’s totally up to you, no judgement here!
These cookies is an inspiration from my home, Guam. If you’re from Guam, you'll probably recognize what cookies I took inspiration from. They come in small and big bags of these, and I seriously could not stop eating these. Unfortunately, these cookies are made locally on Guam, and not only that, they are not vegan. So just like most of my recipes, I wanted to recreate all the flavors I grew up with. Now, these do not exactly taste the same, but I think they taste even better! I may be biased, but you should ask my brother and my husband. They would agree with me! (I swear, I didn’t force them to say these nice things haha!)
Top Tips:
- Use a hand mixer or stand mixer, it will make the process easier. You can try it by hand, but you’ll need a lot of arm strength. to cream the butter and sugar to get a light and fluffy texture.
- If you can’t find chopped pieces of macadamia nuts, you can buy whole ones and chop them up in the food processor. I bought mine at Amazon, you can click this link to purchase: https://amzn.to/3k4s83d (These are cheaper online than buying at a store, and you get more!)
- Let the dough rest in the fridge for 24 hours. Yes 24 hours is a must! It will enhance the flavors of the cookie dough. More flavor, better tasting cookies!
- Shape the cookie dough into tall mounds. These will help with keeping the cookie with some depth to it. If you shape it flat, it will bake flat.
If you’d tried this recipe out or you’d like to see more Guam inspired recipes, let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
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📖 Recipe
Crunchy Macadamia Nut Chocolate Chip Cookies
Equipment
- Electric hand mixer or stand mixer
- Mixing bowls
- Parchment Paper
- Rimmed baking sheet
- Wire cooling rack
Ingredients
- 170 grams Light brown sugar, packed
- 80 grams granulated sugar
- 1 teaspoon Salt
- 150 grams Vegan butter (softened)
- 2 tablespoons Soy milk (lukewarm)
- 1 teaspoon Vanilla extract
- 240 grams All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 180 grams Mini vegan chocolate chips (I used Enjoy Life)
- 100 grams (100g) Dry roasted macadamia nuts (chopped into small chunks)
Instructions
- Combine all the dry ingredients, flour, baking soda, and baking powder in a mixing bowl. Then, in a food processor, pulse to chop the macadamia nuts into small chunks, try to keep it around the same size as the mini chocolate chips. Set aside.
- In a separate large mixing bowl, add in the softened butter, light brown sugar, granulated sugar, vanilla extract, and soy milk. Using a mixer, cream the ingredients together for 5 minutes on high until light and fluffy. You’ll also notice the color of the butter get lighter.
- Gradually add the dry ingredients to the bowl, and continue to mix until just combined. Do not over mix, it’s okay if there is a little bit of visible flour.
- Add in the mini chocolate chips and macadamia nuts and mix until it is evenly dispersed into the dough. Transfer the cookie dough into an airtight container, or cover the bowl with cling wrap, and store the fridge for 24 hours.
- The next day, preheat the oven to 350° Fahrenheit and prep a baking sheet with parchment paper. Remove dough from the fridge and measure about ½ tablespoon worth of dough and place onto the prepared baking sheet. It should still be soft enough to scoop out. Roughly shape each piece into tall mounds.
- Bake the cookies for 15-18 minutes, until slightly dark and golden (not burnt). Allow to cool on the pan for 5 minutes before transferring to a wire cooling rack. Allow to fully cool before eating. Continue to bake the rest of the cookie dough. Store in an airtight container at room temp or in the fridge. Enjoy!
Notes
- If you want to make these into bigger cookies, just use a regular cookie scoop and bake them for longer. About 20-25 minutes.
Ella says
Hi! What kind of flour did you use?
Floured Frame says
Hi I used all-purpose flour!