Special thanks to Meara for sharing this recipe. It got my mouth watering right away, oh the possibilities!
I was born with a sweet tooth. Chocolate, cake, ice cream, candy, cookies, bark, cupcakes, canoli, zeppole, pies, pastries, you name it, I love it. Oh. I recently found myself forbidden from eating anything with grains. Not good.
I learned that if I were going to cheat then I’d cheat on dessert. Of course this also meant I’d gain two pounds from half a slice of cake. I’d end up puffy, bloated, fatigued, and extra hungry the next day. Not a desirable way to live. I spent Thanksgiving drooling over the delicious desserts I couldn’t have.
Even though I made some cookies from a gluten free mix, they tasted way too much like garbanzo beans. Cookies are not supposed to taste like beans!
– 2 1/2 cups almond flour
– 2 tablespoons coconut flour
– 2/3 cups unsweetened shredded coconut
– 1 teaspoon baking soda
– 1/2 cup coconut oil (melted)
– 1/4 cup RAW honey (melted)
– 3 whisked eggs (include yolks)
– 1 tablespoon vanilla extract
– 2/3 cup roasted macadamia nuts
– 2/3 cup chocolate chips
– 1/4 teaspoon sea salt
1. Preheat oven to 350 degrees.
2. Cover baking sheets with aluminum foil and set aside.
3. Mix dry ingredients together (almond flour, coconut flour, shredded coconut, baking soda, sea salt)
4. Mix wet ingredients together (coconut oil, honey, eggs, vanilla extract) Make sure your coconut oil isn’t too hot or it will cook the eggs.
5. Pour wet ingredients into your dry ingredients and mix well. (Do this quickly, as coconut oil will rapidly return to its solid state if room temp is below 76 degrees).
6. Fold in macadamia nuts and chocolate chips to mixture.
7. Grab 2 tablespoons worth of mixture and turn mixture into a ball. Place on baking sheet and flatten the ball mixture with your hand (to create a cookie shape). (I used a 1 tablespoon cookie scoop for this. I
8. Once mixture is all gone and cookies are ready to be baked, place baking sheets in the oven for about 18-20 minutes [Check at around minute 16 to make sure bottom of cookies are not burning]
9. Let cool and enjoy! So yummy!
* Makes 18-20 Chocolate Chip n’ Macadamia Nut Cookies
* Nutritional Information (per cookie): 270 calories; 21g fat; 14g carbohydrates; 4g protein.
I never make a recipe by following all the directions. What fun would that be? The frugal girl who will keep her grocery budget below $60 per week or die trying does not approve of running out to buy ingredients for one recipe. I happened to have craisins on hand, so I decided to use them instead of macadamia nuts.
I like the idea of using this recipe as a basic recipe and substituting other ingredients in place of the nuts and chocolate chips. The guinea pigs who I shared this recipe with agreed that with some cinnamon and raisins this recipe would make a killer substitute for oatmeal cookies. Hope you enjoy it! If you make this recipe, let us know and post a pic if you can!
Happy Grain Free Baking!