Paleo Macadamia Chocolate Cookies

almond hummus recipe

Recipe: Macadamia Chocolate Cookies

Keep your hands away from the cookie jar! Haven’t heard that phrase for a while? It’s time to have a little treat and bake these super easy, paleo friendly macadamia chocolate cookies. You can tinker with the amount of natural sweetner and cocoa powder to see what you like best but as I don’t like them too sweet I only used a small amount of coconut syrup. Macadamia nuts cab be replaced with cashews or blanched almonds but I do like the taste and texture of macadamias, plus their Omega-6 content is much smaller than other nuts.

Ingredients

  • 1 cup raw macadamia nuts
  • 1/4  cup coconut flour
  • 1/4 cup almond meal
  • 1 egg
  • 4 tbsp coconut oil, melted
  • 2 tbsp cocoa baking powder, unsweetened
  • 3 tbsp coconut syrup or 3 tbsp maple syrup or honey (if avoiding fructose, use rice malt syrup and use more than 2 tbsp if you like them a bit sweeter)
  • 1 tbsp water
  • 1/2 tsp gluten free baking powder
  • A pinch salt

chocolate_macadamia_paleo_cookies_2

Instructions

  1. Process madamia nuts into smaller crumbs in a food processor. It’s ok if you have some larger pieces in there. Add almond meal, coconut flour, baking powder and a pinch of salt. Give it another whiz to mix it all up.
  2. Add the rest of ingredients and process until well incorporated and you have a thick, sticky, doughy mixture. Scoop it out on to a cutting board or a tray. Shape the mixture into a log, about 3cm radius. Wrap in clingwrap and refrigirate for 15 minutes to set.
  3. In the meantime, heat oven to 160C or around 350F.
  4. Unwrap the log and slice it gently into equal size cylinders, about 1 cm thick. Place on a baking paper covered tray and bake in the oven for 11-12 minutes.

Preparation time: 10 minutes

Cooking time: 12 minutes

Number of servings: makes about 15 cookies

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On another note, check out my Eat Drink Paleo Cookbook  for more delicious paleo recipes, introduction to paleo nutrition and philosophy and a handy inventory of foods to focus on and avoid. Available on my website.

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Comments

  1. Grace says

    I loved these. True to the previous two comments, the mixture seemed slightly wet, so I slightly reduced the amount of coconut oil and added a few more nuts (I used pecans and macadamias) and a tablespoon or so more coconut flour.

    This made the mixture firm up beautifully after 20 minutes in the fridge. I just had one warm from the oven and it has more of a soft brownie consistency, which is just fine by me! Beautiful, and thanks to the use of honey, not too sweet. Love it.

  2. Susan says

    Hi everyone,

    I just made the cookies. I made them to the letter using all the same ingredients, but after processing all the liquids the mixture was more like a batter than a dough. So I just kept adding more flour and almond meal until I got the consistency I wanted (it still wasn’t dough like, it was more like a squidgy batter). Also I found that with all the processing the macadamias ended up totally ground, rather than chunky like the pictures, so I would add them later next time I think, or process all the ingredients and just chop the nuts by hand and add them later.
    The end result was great though – tasty and healthy!

    • AntiGrain says

      Hey Susan,

      I had the same problem, I followed the recipe from start to end, but it turned out more like a matter than a dough, it was very watery although it got less watery when I got it out of the fridge. But still it was not solid enough. So when I had to cut the log, it completely fell apart :( I just rolled it into balls instead and then shaped them into flat roundish shapes. I cooled them down, after around an hour, they are still very soft. The texture feels more like eating brownies then cookies :( Maybe I should have added more almond meal and coconut flour instead of just 1/4 cup each? Were your cookies crunchy after adding more almond and coconut flour? My end result was still quite yummy but guess I expected a more crunchy texture.

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