Macadamia Chocolate Chip Cookies
This is the perfect small batch cookie recipe. If you're like me, then having cookies around on the counter is very dangerous. One here, one there, and before you know it, they're all gone! This recipe makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, chocolate chip studded, macadamia cookies. Our friend, Emma, is the genius behind this creation and the lens.
- 1 egg
- 2 TbspVanilla Cake Batter coconut butter, melted and cooled
- 2 Tbsp maple syrup (honey or coconut sugar can be used as well)
- 3 Tbsp almond/cashew or hazelnut butter
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 Tbsp coconut flour
- 1/4 tsp baking powder
- A pinch of salt
- 1-2 scoops collagen protein powder (optional)
- 3 Tbsp macadamia nuts, roughly chopped
- 2-3 Tbsp 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, maple syrup 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 prepare baking sheet. Then use your hands and form into your desired shape and size. *Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat. 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.
- Melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.
Note – Cookies keep well when stored in an airtight container for up to 5 days – however they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long) and can be frozen for up to 3 months.
Recipe and photos by Emma @emsswanston on IG.