Salted Macadamia Nut Chocolate Chip Cookies

Ingredients

• ½ c vegan butter or coconut oil, melted

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• ¾ cup coconut sugar

• 2 ½ cup hazelnut flour

• ¾ c almond flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp sea salt

• ⅓ cup macadamia nuts, chopped

• ⅓ cup chocolate chips, I use this one

• 1 Tbsp flakey sea salt

  Method

  Preheat the oven to 350° F and line a large baking sheet with parchment paper. In a large bowl whisk the melted butter with the flax egg, maple syrup, vanilla, and coconut sugar until well incorporated. In a separate bowl stir together the hazelnut flour, almond flour, baking soda, cinnamon, and sea salt until well combined. Pour dry ingredients into wet ingredients and stir until dough forms. Gently fold in the chocolate chips and macadamia nuts with a spatula. Spoon about 2 tbsp of dough per cookie; use your hands to gently shape and slightly flatten each cookie. Leave about 2 inches of space between each cookie on the baking sheet. Bake for 12-15 minutes, then transfer to a drying rack and allow to cool completely. Top with flakey sea salt and enjoy with a glass of oat milk or another plant-based milk. You can store these in an airtight container for up to 1 week.