Description
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!
Ingredients
Scale
Ingredients:
- ¾ cup (170g) – brown sugar, packed
- ¼ cup + 2 tablespoons (80g) – granulated sugar
- 1 teaspoon – salt
- 1 stick + 2 tablespoons (150g) – vegan butter, softened
- 2 tablespoons – soy milk, lukewarm
- 1 teaspoon – vanilla extract
- 2 cups (240g) – all-purpose flour
- 1 1/2 tsp – baking powder
- 1/2 tsp – baking soda
- 1 cup (180g) – mini vegan chocolate chips, I used Enjoy Life: https://amzn.to/316lMrs
- 3/4 cup (100g) – macadamia nuts, chopped into small chunks (same size as the mini chocolate chips), I bought mine on Amazon: https://amzn.to/3k4s83d
Equipment:
- Measuring cups and spoons
- Hand mixer or stand mixer
- Food processor or high speed blender, see notes
- 2 mixing bowls
- Air tight container
- Tablespoon measuring spoon
- Parchment paper
- Baking sheet
- Wire cooling rack
Instructions
- Remove butter from the fridge, and allow it to soften at room temp for 30 minutes. Warm up soy milk in the microwave until lukewarm. While you wait, mix the flour, baking soda, and baking powder together in a mixing bowl. Set aside.
- 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, brown sugar, granulated sugar, vanilla extract, and soy milk. Using a hand mixer or stand 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 flour mixture 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 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 degrees and prep a baking sheet with a piece of parchment paper.
- Remove dough from the fridge and using a tablespoon measuring spoon, measure about 1/2 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, do not shape them into flat pieces. They will get too flat.
- 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 are using a blender to chop up the macadamia nuts, I would do it in batches and pulse in short bursts. Any longer, the oils can release and you’ll get macadamia nut butter.
- I have not tried making these into bigger cookies, so if you want to make it bigger, just keep in mind the results might be different.
Keywords: vegan cookies, vegan recipes, vegan, cookies, macadamia nut, chocolate chip, snacks, mini cookies
Hi! What kind of flour did you use?
Hi I used all-purpose flour!