This recipe makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, perfectly portioned, melt in the mouth, chocolate chip studded, macadamia cookies. They are gluten-free, dairy-free, refined sugar-free, keto and paleo friendly. These cookies keep well when stored in an airtight container for up to 5 days. Please note that they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long). They can also and can be frozen for up to 3 months.Print
2 T of coconut butter (or coconut oil), melted and cooled
2 T of maple syrup/honey or coconut sugar
3 T of Power Fuel NuttZo
1 t of vanilla
1 c of almond flour
1 T of coconut flour (or arrowroot/tapioca starch)
1/4 t of baking powder
A pinch of salt
1–2 scoops of collagen – optional
1 t of maca – optional
3 T of macadamia nuts, roughly chopped
2–3 T of roughly chopped dark chocolate + extra for drizzling
Pre-heat oven to 175’C/350’F
Line a baking sheet with baking/parchment paper and set aside.
In a medium sized bowl whisk together egg, vanilla, coconut butter (or oil), maple syrup (or honey) and nut butter until smooth and well combined.
Add almond and coconut flour along with baking powder, salt, and collagen (if using) and stir to combine.
Add your macadamia nuts and chocolate chips and stir to combine.
Place your dough in the fridge for 5 minutes to rest.
Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepared baking sheet. Then use your hands and form into your desired shape and size.
Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose.
Repeat until all the mixture has been used.
Once you have all your cookies shaped bake for 6-8 minutes until the tops are lightly golden and slightly crisp.
If you’re going to add the chocolate drizzle simply melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.