Dark Chocolate Macadamia Nut Cookies
These are a classic spin on my personal favorite cookie since childhood— a warm, white chocolate macadamia nut cookie! The crunchy, chopped nuts are even better when consumed by the chunks of chocolate within each bite. Secretly paleo-friendly and a delicious, indulgent sweet treat. Each one is thick, fluffy, and ready to enjoy in just ten minutes!
Ingredients:
2 eggs, organic + pasture-raised
1/3 cup almond butter
1/3 cup tahini
1/2 cup coconut sugar
2 tbsp organic honey
1/2 cup almond flour
1 tsp cinnamon
1/2 tsp pink salt
1/4 tsp baking soda
1/2 cup chocolate chips/chunks
1/2 cup macadamia nuts, chopped
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper, or lightly grease one with coconut oil.
In a medium-sized bowl, whisk the eggs.
Stir in the almond butter and tahini, then the coconut sugar and honey, until smooth.
In a smaller, separate bowl, mix the almond flour, cinnamon, pink salt, and baking soda, until everything is well-incorporated.
Incrementally stir the dry ingredients into the wet ingredients until smooth.
Fold in the chocolate and chopped macadamia nuts.
Using a damp or lightly greased measuring cup or ice cream scoop, make circular dollops onto your prepared pan. If desired, add extra chocolate and nuts on top of each!
Bake for 10-12 minutes. Broil for 1 minute for that extra, golden-brown glow (be sure to watch carefully they don’t burn)! Let cool for at least a few minutes.
Enjoy!
Store leftovers, if any, in an airtight container on the counter for up to one week.
Notes:
Feel free to use any variation of the almond butter and tahini combo, so long as there is 2/3 cup total. I don’t recommend using just tahini, since this will bring in a powerful, nutty flavor, as opposed to almond butter alone that is more neutral.
