Developing cookie recipes is always a struggle for me. Chocolate is the primary ingredient in 99% of my favourite cookies, so coming up with delicious variations that don’t leave the chocoholic in me feeling deprived is a pretty big challenge. I figured it was finally time for a change after making over 15 batches of my coconut & raisin cookies which are so darn good. I can’t recommend these cookies enough. I brought a batch into work and even the health food cynics took two.
My absolute favourite type of cookie has always been white chocolate chip macadamia nut, which are so buttery, chewy and decadent. In this recipe the white chocolate chips have been substituted with dried cherries which add a delicious tartness to cut through the richness from the nuts. The dough has a slight hint of lemon which also helps to lighten up the flavour of the cookies.
Although macadamia nuts are one of the most calorie dense nuts, they contain the largest amount of monounsaturated fat per serving which helps to lower cholesterol and blood pressure. Macadamia nuts also contain antioxidants including Vitamin E and selenium as well as minerals, including magnesium, calcium, iron, copper, manganese and zinc. So no need for excuses when you reach for one (or two!) more.
- 2½ cups Almond Flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil
- ¼ cup honey
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 cup macadamia nuts, chopped
- ¾ chip dried cherries
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a mixing bowl combine the almond flour, baking soda and salt and stir
- Add in the remaining ingredients and blend until well combined
- Form the cookie batter into balls 1½ inches in diameter and place on a baking sheet
- Once all of the balls have been formed, lightly flatten them using the back of a spoon.
- Place in the oven and bake for 10-12 minutes or until they turn golden in colour
- Remove from the oven and allow to cool. Store in an airtight container for up to a week.