When I first read about The Great Food Blogger Cookie Swap of 2011, I imagined not receiving any cookies simply because I am vegan. No animal products and by-products. The way I eat is not about diet, it is a lifestyle. It touches every area of your life.
So I gave The Great Food Blogger Cookie Swap another look. I decided that what was really important was to give and share than to be selfish and just want to receive.
Now in my excitement, I half read everything. I am not a baker; cooking is more my speed. The blending of herbs and spices, dreaming up dishes, even creating teas is an adventure of pure culinary delights. All of my cookbooks, magazines, recipe cards, and booklets came out to dream about anything and everything Christmas cookies and bars until I could not look at another treat. Then it hit me! I’ll create my own cookie with elements from cookies that I love. The result?
Cranberry Macadamia Buttons!
In creating these cookies, I wanted to do something just a bit different. Instead of using a non-dairy butter or oil, I chose to use a buttery nut – the macadamia nut. Instead of unbleached granulated sugar, I chose to use agave. To replace the egg, I used Ener-G egg replacer, yet you can use a flax seed or chia seed egg replacement. Just know that flax will add flavor, whereas the chia seeds will not.
- 3/4 cup macadamia nuts
- 1/2 cup agave
- 1/4 teaspoon salt
- 1 egg replacer ( 1 1/2 teaspoon Ener-G egg replacer & 2 tablespoons water)
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/4 cup all-purpose flour
- 1/2 cup dried cranberries, chopped
- 1/4 cup pistachios, chopped (optional)
- Preheat oven to 375°F.
- Place macadamia nuts into food processor.
- Process until smooth.
- Remove macadamia nut butter from processor.
- Place into mixing bowl.
- Add agave and salt.
- Add egg replacer and vanilla.
- In a separate bowl mix together baking soda, all-purpose flour, and dried cranberries.
- Add flour mixture to macadamia nut butter mixture.
- Mix until combined.
- With a teaspoon measuring spoon, scoop dough.
- Oil hands with non-dairy butter.
- Roll dough into balls and press slightly with hands, fingers, or oiled glass.
- Or roll dough balls into sugar.
- Press with a glass.
- Bake for 8-12 minutes, check after 10 minutes.
- Cool for 10 minutes.
The batter will be a stiff, there is not a need to refrigerate. You can bake them right away. Once cookies are in the oven, check them after 10 minutes of baking. They may bee ready. Bake cookies to your liking.