Prep time: 10 minutes
Cook time: 8-11 minutes
Makes about 12
When I originally thought of this recipe, I had no idea where it would end up. I just knew that I wanted something different than my go-to chocolate. So, I made my way to the pantry & stood there looking aimlessly at what was available, & then I saw it! Macadamia nuts.
While a chocolate cookie usually got my vote growing up, I did always enjoy a good macadamia cookie… or maybe it was really the white chocolate. Either way, they were calling my name. I made these on the fly, deeply unsure of how it would turn out (I’m no cookie baker) but I was pleasantly surprised! The macadamia & coconut pair wonderfully – & the hint of maple… ooof, I was a fan.
As I often say, they’re simple, yet delicious.
Hope you give them a try, let me know what you think!
ingredients
1 c almond flour
½ c coconut flour
½ c coconut sugar
2 tbsp (heaping) maple syrup
⅓ c coconut flakes
⅓ c macadamia nuts, chopped
¼ c coconut oil
2 eggs *vegan: sub 2 tbsp flax / 4 tbsp water
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
steps
Preheat oven to 350 F / 177 C
Chop the macadamia nuts & let them soak in the maple syrup with a dash of sea salt *let them sit for at least 5min, you can do this in advance too – an hour or so before
Mix dry ingredients together. Mix the other wet ingredients together then add the macadamias
Pour wet ingredients into the dry & give a good stir
Shape the cookies *see note
Place on cooking sheet & bake for about 8min (2-3min more for crispier cookies)
NOTE: I find shaping cookies to be a pain because I want them to look perfectly round (a bit OCD). After many fails, I found that an ice cream scooper does the trick! This keeps the size and shape similar & makes a beautiful height. I then took a fork and pressed them down before baking.
Be the first to comment