1/4 cup (generous) macadamia nuts (40g), ground into a flour
1/4 cup non-refined sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup + 2 tablespoons vegan chocolate chips (70g approximately)
1/4 cup maple syrup
1 tablespoon non-dairy milk
Add flour, ground almonds, ground macadamia nuts, baking powder, salt and sugar into a bowl. Mix well.
Add the maple syrup and combine. The dough will and MUST be very thick. Add the tablespoon of non-dairy milk and combine again.
Add the chocolate chips and combine well with the dough.
Cover a refrigerate for at least 6 hours or overnight (you can skip this step but it highly improves the texture and flavor of the cookies!)
Preheat oven to 180ºC.
Scoop out tablespoon amounts of the dough, roll them into balls, slightly flatten the up and place them on a baking sheet (I recommend using baking paper to avoid the cookies from sticking to the baking tray).
Bake at 180ºC for 10-12 minutes.
Remove from the oven and let cool on the pan for 10 minutes. Then transfer to a cooling rack and wait 15 minutes before serving.
You can store the leftovers in an airtight container at room temperature for up to 4 days.
Recipe by The Bright Bird at https://www.thebrightbird.com/best-soft-vegan-chocolate-chip-cookies/