Friday, April 9, 2010

Macadamia Ginger Crunch Drops

I am not really a big fan of eating cookie dough. It just makes me lose my appetite for the finished product! But for some reason, I tasted the dough for these and could not stop eating it!!! After baked, the cookies were equally as delicious. I baked them for a significant amount longer than the 14 minutes the recipe called for, closer to 20 minutes, and added a splash more milk because my dough was very dry. These are without a doubt my favorite cookie to date. Sweet and spicy ginger, crunch-y macadamia nuts, brown sugar-y crisp cookie. YUM!


Margaret said...

These cookies are very interesting. I think I'm going to have to try them. I keep wondering what holds the dough together since you don't use any egg. They look delicious!

Courtney's Vegan Journal said...

The ground flax seeds replace the egg in this recipe and the oil provides moisture. I really like this site for a simple explanation as to how it all comes together.
I definitely recommend you making these, Margie! They are so good.