Soft and sweet macadamia nut and cranberry cookies that are undetectable gluten free and vegan! Only 1 bowl required!


  • 1/2 cup diced cold vegan butter (we used Miyokos) < /span>
  • 1/4 cup brown sugar (organic if vegan)
  • 1/2 cup cane sugar (organic if vegan) < /li>
  • 1/4 cup Applesauce
  • 1 cc Vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup Sorghum Flour
  • 1/2 cup brown rice flour
  • 1/2 cup Tapioca starch (also called tapioca flour)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="9">1/2 cc Baking Powder

  • 1/2 cc Sea salt
  • 1/2 cup raw macadamia nuts, roughly chopped
  • 2/3 cup dried cranberries (see notes on adding white chocolate chips)


  • In a medium bowl, combine the butter with the brown sugar and cane sugar and use a hand mixer to whip until fluffy. This can also be done with a stand mixer. Next add the applesauce and vanilla extract and mix well.
  • Almond Flour, Sorghum Flour, Brown Rice Flour, Tapioca Starch, Baking Powder and Salt. Stir over low heat until flour is fully incorporated. Stir in the macadamia nuts and cranberries with a wooden spoon or rubber spatula. Place the dough in the fridge for 30 minutes.
  • Preheat the oven to 176°C and prepare two baking sheets with Cover parchment paper.
  • When the dough has cooled, use a spoon or 1 Tbsp cookie scoop (we like this) to form balls of dough and place them two inches apart on the baking sheets. For softer cookies, leave the dough in balls, or for slightly flatter, crunchier cookies, lightly press the dough balls into discs (our preferred method). Bake for 11-13 minutes, until just golden brown around the edges. Allow to cool for 10 minutes before serving!
  • Remaining cookies will be 3-4 days at room temperature, 1 week in the refrigerator (although the texture will change slightly) or 1 month in the freezer.
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