Chocolate Macadamia Chunk Cookies
Chocolate macadamia chunk cookies are basically chocolate chip cookies that went on vacation to Hawaii and came back completed leveled up! Don’t get me wrong, I love the classic chocolate chip cookies, but all for dressing things up with new flavors. These chocolate macadamia cookies are low in sugar, they are non-gmo and gluten-free.
Jojo’s guilt-free chocolates are the real stars of this recipe. This brand of low to no sugar chocolates make it easy to make delicious sweets… minus the worries of sugar spikes. This recipe calls for Jojo’s Goes Hawaiian chocolate bars. You can get Jojo’s for yourself to add to your pantry HERE. You can also use discount code theplantbasedpalette10 on your order to get an extra kickback at check out 🙂
These Chocolate Macadamia Chunk Cookies are:
- vegan
- gluten-free
- soy free
- low glycemic
- soft and chewy
This recipe is very simple to make. I’ll write out all of the plant-based ingredients and methods you will need to do in order to have these treats for yourself. You can also scroll down the recipe card for an easier read as well 🙂
Ingredients
- unrefined coconut oil
- coconut sugar
- vanilla extract
- bob’s red mill egg substitute
- gluten-free flour
- baking soda
- salt
- Jojo’s Goes Hawaiian chocolate bars
Also check out The Plant Based Palette Shop for ingredients and tools to help out with this recipe.
Method
- Preheat oven to 375° F. In a small bowl prep bob’s red mill egg substitute (powder + powder) and let it set aside for a few minutes to thicken.
- Take the Jojo’s chocolate bars and chop into small square chunks.
- In a large bowl whisk together slightly melted coconut oil (heated in the microwave for 15 seconds in a heat safe bowl), coconut sugar and vanilla until well combined. Mix in coconut milk and bob’s red mill egg substitute. Once mixed together, set aside.
- In a separate bowl, whisk together gluten-free flour, baking soda and salt until well combined.
- Add the dry mixed ingredients into the wet mixture. Use a wooden spoon or rubber spatula to stir ingredients until well combined. Once the batter is thick and well combined, fold in Jojo’s chopped chocolate chunks.
- Take a baking sheet and line it with parchment paper. Scoop 1 Tablespoon sized mounds of cookie dough. Place a few inches apart from each other.
- Bake for 12 minutes. Take out and cool it off of the baking sheet for 15 minutes before serving.
Chocolate Macadamia Chunk Cookies
Ingredients
- 1/2 cup unrefined coconut oil
- 1 1/4 cups coconut sugar
- 2 tsp vanilla extract
- 1 Tbsp bob's red mill egg substitute
- 2 1/4 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 bars Jojo's Goes Hawaiian chocolate bars (chopped into chunks)
Instructions
- Preheat oven to 375° F. In a small bowl prep bob's red mill egg substitute (powder + powder) and let it set aside for a few minutes to thicken.
- Take the Jojo's chocolate bars and chop into small square chunks.
- In a large bowl whisk together slightly melted coconut oil (heated in the microwave for 15 seconds in a heat safe bowl), coconut sugar and vanilla until well combined. Mix in coconut milk and bob's red mill egg substitute. Once mixed together, set aside.
- In a separate bowl, whisk together gluten-free flour, baking soda and salt until well combined.
- Add the dry mixed ingredients into the wet mixture. Use a wooden spoon or rubber spatula to stir ingredients until well combined. Once the batter is thick and well combined, fold in Jojo's chopped chocolate chunks.
- Take a baking sheet and line it with parchment paper. Scoop 1 Tablespoon sized mounds of cookie dough. Place a few inches apart from each other.
- Bake for 12 minutes. Take out and cool it off of the baking sheet for 15 minutes before serving.