Macadamia Ginger Crunch Drops Makes 2 1/2 dozen cookies These chewy vegan treats are rich, sweet and subtly spiced. MAKE AHEAD: The dough can be made and refrigerated a day in advance. The cookies can be stored in an airtight container for up to 5 days or frozen for up to 1 month. Adapted from 'Vegan Cookies Invade Your Cookie Jar,' by Isa Chandra Moskowitz and Terry Hope Romero (Da Capo Lifelong Books, 2009). Ingredients 2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2/3 cup canola oil 2/3 cup sugar 3/4 cup packed dark brown sugar 1/3 cup nondairy milk 1 tablespoon ground flax seeds 1 1/2 teaspoons vanilla extract 1/2 teaspoon coconut extract 1 1/3 cups (about 6 ounces) unsalted macadamia nuts, chopped 1/2 generous cup (4 ounces) crystallized ginger, finely chopped Steps Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. Sift together the flour, baking soda, salt and nutmeg on a sheet of parchment paper or wax paper. Combine the oil, sugars, nondairy milk, flax seeds and the vanilla and coconut extracts in a large mixing bowl; mix well, then fold in the flour mixture. Just before it is completely combined, fold in the macadamia nuts and the ginger. The dough will be sticky and thick. Drop a generous tablespoon of dough for each cookie onto the baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 12 to 14 minutes, until the cookie edges start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely before storing in an airtight container. NUTRITION Per serving: 168 calories, 1 g protein, 20 g carbohydrates, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 63 mg sodium, 1 g dietary fiber, 11 g sugar 