Flourless White Chocolate Macadamia Almond Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Wheat free cookies that are simply delicious. You can make your own almond meal by grinding whole raw almonds in your food processor. (I like to get my almond meal/almond flour at the bulk food store). Ingredients:
2 tablespoons coconut oil |
1/4 cup agave |
1/4 cup almond butter |
1 tablespoon vanilla |
2 1/2 cups almond meal |
2 tablespoons psyllium, powder |
1/2 teaspoon baking soda |
1/4 teaspoon sea salt |
1/2 cup macadamia nuts |
1/2 cup white chocolate chips |
Directions:
1. Heat oven to 325°F Line cookie sheet with parchment paper.
2. In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
3. In a medium bowl, add almond meal, psyllium, baking soda and salt.
4. Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
5. Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
6. Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
7. Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
8. Makes 30 cookies.
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