1 cup vegan margarine
1/2 cup brown sugar
1 cup cane sugar
1 tsp vanilla extract
3 “egg” equivalents (I find Ener-g or Celimix egg replacers work wonderfully, though I often make my own)
2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 cup white chocolate chips
1 cup chopped macadamia nuts
-Preheat oven to 375 and prepare two cookie sheets (this recipe makes roughly 2 dozen cookies)
-Prepare egg replacer until foamy, frothy, and thick, and set aside!
-In mixer or by hand, cream together margarine, sugar, vanilla, and egg replacer until thoroughly combined. Slowly add flour and baking soda until you have a smooth dough.
-Roll into balls, place on cookie sheet, and press down just slightly (I like my cookies to spread a little bit as opposed to fluffy, if that makes sense)!
-Bake for 10 minutes, or until they become golden. These are best enjoyed alongside a cup of tea!
Speaking of tea, I also discovered a new favourite kind of bagged teas when I was at the Italian supermarket and craving some Earl Grey! As I write this blog post, I am enjoying a beverage where I have combined this Earl Grey with my white chocolate chips. In a small pot, have combined 2 cups of vanilla soy milk, 2 tbsp of white chocolate chips, and an Earl Grey tea bag! On medium heat, I have brought it to a boil and whisked as the chocolate melts and the Earl Grey gets a chance to steep. Then I let it simmer on low for a minute, and poured it into my favourite mug.
So delightful. I can’t decide whether to call it a White Chocolate London Fog, or Earl Grey White Hot Chocolate, because it’s kind of both! What do you guys think?!