I spotted this recipe from Baking Bites while I was looking for a new White Chocolate Macadamia Cookies recipe to try out and this one instantly caught my attention. Since I had most of the ingredients on hand, and it was a good way to use up my Organic Maple Syrup that was a gift from my cousin in Canada, I decided to give the recipe a go. The result was better than I'd expected, especially for a cookie that has no butter in them. I think it's also quite a good recipe if you are watching out for your cholesterol level!
Eggless and Butterless White Chocolate Macadamia Cookies Adapted from Baking Bites
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
60g canola oil
80g good quality maple syrup
1 tsp vanilla extract
1/3 cup macadamia nuts
1/3 cup white chocolate chips*
I've also tried replacing the white choc chips with dark ones, and they taste equally good so do not be afraid to play with your favorites.
Preheat the oven to 170C and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a small bowl, whisk together macadamia nut oil, maple syrup and vanilla extract. Pour into flour mixture and stir until almost combined. Add the white chocolate chips and macadamia nuts and mix until no flour remains.
Shape into nine rounded balls and place on prepared baking sheet.
Bake for 14 minutes or longer if you want crispy cookies. Cool on baking sheet.
Makes 9 large cookies.
I also used my recently bought mini ice cream scooper for these cookies, they are very convenient and I would seriously recommend them to any frequent cookies bakers!
dark choc chip version