This vegan recipe was in today's Washington Post and looks really good.
Macadamia Ginger Crunch Drops
The Washington Post, December 9, 2009
Summary:
These chewy vegan treats are rich, sweet and subtly spiced.
MAKE AHEAD: The dough can be made and refrigerated a day in advance. The cookies can be stored in an airtight container for up to 5 days or frozen for up to 1 month.
Makes 2 1/2 dozen cookies
Ingredients:
* • 2 cups flour
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1/4 teaspoon freshly grated nutmeg
* • 2/3 cup canola oil
* • 2/3 cup sugar
* • 3/4 cup packed dark brown sugar
* • 1/3 cup nondairy milk
* • 1 tablespoon ground flax seeds
* • 1 1/2 teaspoons vanilla extract
* • 1/2 teaspoon coconut extract
* • 1 1/3 cups (about 6 ounces) unsalted macadamia nuts, chopped
* • 1/2 generous cup (4 ounces) crystallized ginger, finely chopped
Directions:
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Sift together the flour, baking soda, salt and nutmeg on a sheet of parchment paper or wax paper.
Combine the oil, sugars, nondairy milk, flax seeds and the vanilla and coconut extracts in a large mixing bowl; mix well, then fold in the flour mixture. Just before it is completely combined, fold in the macadamia nuts and the ginger. The dough will be sticky and thick.
Drop a generous tablespoon of dough for each cookie onto the baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to 14 minutes, until the cookie edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely before storing in an airtight container.
Recipe Source:
Adapted from "Vegan Cookies Invade Your Cookie Jar," by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Lifelong Books, 2009).
168 calories, 10g fat, 1g saturated fat, n/a cholesterol, 63mg sodium, 20g carbohydrates, 1g dietary fiber, 11g sugar, 1g protein.