Cookies are always a winner in our eyes and these Small Batch Macadamia Chocolate Chip Cookies tick all the boxes! They are gluten free, dairy free, paleo friendly, deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish and perfectly portioned. Make these melt in the mouth choc chip studded macadamia cookies by Emma Swanston from Better with Cake for a healthy afternoon treat.
Makes approx 6-8 cookies
2 Tablespoons of coconut butter (or coconut oil), melted and cooled
2 Tablespoons of maple syrup/honey or coconut sugar
3 Tablespoons of almond/cashew or hazelnut butter
1 teaspoon of vanilla (or 4-6 drops of vanilla stevia)
1 cup of almond flour
1 Tablespoon of coconut flour (or arrowroot/tapicoa starch)
1/4 teaspoon of baking powder
A pinch of salt
1-2 scoops of collagen
3 Tablespoons of macadamia nuts, roughly chopped
2-3 Tablespoons 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 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.
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.
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.
Original recipe and images by Emma Swanston from Better with Cake.