Macadamia Ginger Drop Cookies

Macadamia Ginger Drops


  • 2 cups all purpose flour
  • 1/2  teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup canola oil
  • 2/3 cup sugar
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup non-dairy milk
  • 1 tablespoon ground flax seed
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 6 oz (about 1 1/3 cups) unsalted macadamia nuts, chopped
  • 4 oz. (about 1/2 generous cup) candied ginger, finely chopped


  • Preheat oven to 350.
  • Line 2 medium sized baking sheets with parchment paper.
  • In a medium sized bowl sift together flour, baking soda, salt  and nutmeg.
  • In a large bowl beat together canola oil, sugar, brown sugar, non-dairy milk, ground flax seeds, vanilla and coconut extract.
  • Fold in flour and mix to moisten.
  • Just before mixture is completely combined fold in chopped macadamia nuts and candied ginger.
  • For each cookie, drop 1 generous tablespoon of dough onto cookie sheets. Dough will be sticky and thick.
  • Leave about 2 inches of space between each.
  • Bake for 14 minutes until edges start to brown.
  • Let cookies rest on baking sheet for 5 minutes then transfer to wire racks to complete cooling


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