Vegan & Gluten-Free Cranberry Macadamia Nut Cookies
Yvonne Ardestani is a French-trained chef who studied at the Le Cordon Bleu College of Culinary Arts in Pasadena and went on to work with some of the most prestigious names in food. In early 2013 Yvonne became concerned about a personal health condition—hypothyroidism and felt compelled to eliminate butter, cream, sugar, and kosher salt in the foods that she cooked for herself. She also credits Kimberly Snyder’s “The Beauty Detox Solution” for changing her outlook and helping her to transition to a vegan and gluten-free lifestyle.
Today, Yvonne is the talented chef behind Yvonne’s Vegan Kitchen, a vegan, gluten-free wholesale cookies, donuts, and cake business. Yvonne also operates a catering business where she creates the most beautiful vegan and gluten-free cakes for every occasion. Check out this fabulous vegan, gluten-free mermaid cake she made a few months back.
Recently, Yvonne came over to share a few easy to make vegan, gluten-free sweet treats. Since vegan white chocolate chips do not exist she developed this decadent Cranberry Macadamia Nut cookie recipe that is reminiscent of a white chocolate chip cookie. Just like #teammaed Yvonne believes in the importance of eating healthy without compromising flavor.
Prep Time: 10 minutes Cook Time: 10-12 minutes
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1/3 cup filtered water, warm
- 1 cup coconut palm sugar
- 1/4 tsp sea salt
- 2 cups garbanzo bean flour
- 2 tsp baking powder
- 3/4 cup dried cranberries
- 3/4 cup macadamia nuts, halves
Preheat oven to 350 degrees F.
In a medium-sized bowl, combine the garbanzo bean flour and baking powder. Mix well.
Add Wet to Dry
In another bowl, mix the coconut oil, vanilla, warm water, coconut palm sugar, and sea salt.
Add the wet ingredients to the dry ingredients.
Stir well to combine.
Chop macadamia nuts in half. Fold in the cranberries and nuts. Chill the batter in the refrigerator for about 7 minutes before scooping. (The looser your cookie batter is, the more they will spread when they bake.)
An Ice Cream Scooper
Scoop 2-Tbsp sized cookie balls onto a half sheet pan, lined with parchment paper.
You should be able to fit 12 cookies onto a half sheet pan.
Press down to flatten them ever so slightly with your hand or a spatula.
Cookies Must Rest
Bake until they start to slightly brown at the bottom. Around 9 to 11 minutes.
Allow the cookies to rest on the half sheet pan for about 2-3 minutes before transferring them to a cooling rack or serving.