Choc-chip Macadamia Cookies

The humble chocolate chip cookie has been satisfying our sugar cravings for years and making us feel guilty about how much sugar we’re eating for even longer. I try to limit my refined sugar intake, but when I do feel like a treat, this is one of my first stops. My Choc-chip Macadamia cookies are made using caster and coconut sugar (for a more gritty texture), vegan choc chips, and of course, big, crunchy macadamias. The recipe is vegan and dairy free, but would also work with gluten free flour if that’s your poison (or if gluten is your poison, to be more specific). Bake them for yourself or for your favourite cookie monster.


  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 1 cup vegan chocolate chips
  • 1 cup macadamias
  • 1 cup caster sugar
  • 1/2 cup coconut or brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • Sea salt, to sprinkle (optional)


  • In a large bowl, combine flour, powder, soda, salt, chocolate chips, macadamias and sugars
  • In a small jug, combine oil and milk
  • Add liquid mixture to flour mixture and stir using a spatula (don’t over mix!)
  • Cover in cling wrap and refrigerate for at least 12 hours (up to 36)
  • When ready to bake cookies, prepare two baking trays with baking paper and preheat oven to approximately 180 degrees Celsius
  • Scoop small spoonfuls of mixture onto prepared trays
  • Bake for 15 minutes or until cookies start to brown and are firm to the touch
  • Sprinkle with sea salt and enjoy straight from the oven, or keep for up to a week and enjoy later!

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