This week’s theme is Free-from – meaning free from nuts, gluten, or any food that should be avoided in your meal planning. My husband, Steve, has a sensitive to gluten, so I am starting to learn the ways of gluten-free baking. I made this cookie especially for him! He loves nuts in cookies and LOVES white chocolate chips, so I thought this would be a winning combo!
Click here for the recipes!
I also made this cookie as part of the dessert showcase I put on as my final for the Rouxbe Essential Vegan Desserts course! It was a hit with everyone that attended.
I used a recipe by Something Vegan for the cookie and used a recipe by Fran Costigan for coconut milk frosting. The only alteration I made was adding drained crushed pineapple to the coconut milk frosting after it was creamed.
Here are the recipes I used:
White Chocolate Macadamia Cookies (vegan & gluten-free) by Something Vegan
Coconut Milk Frosting by Fran Costigan
You will also need crushed pineapple, drained (use for your taste. I think I used 1/3 cup of crushed pineapple). It can be challenging finding vegan white chocolate chips, but I have been able to purchase them from Vegan Haven in Seattle, WA, Vegan Essentials, and even on Amazon. Plus you can make your own using cacao butter!
This was my entire dessert showcase that I mentioned! I made black forest parfaits, GF pina colada cookies (above recipes), GF key lime cheesecake bites, GF lemon tarts, and strawberry shortcakes. I will post all of the recipes I used later in a separate post! I also made a GF vanilla cake and strawberry shortcake parfait for Steve! I didn’t want him to feel left out. I also had homemade hummus, Miyoko’s Sun Dried Tomato cheese
, carrots, cucumbers, chips, and GF crackers for everyone to enjoy!