About 10 years ago, before I was diagnosed as being Coeliac, I used to eat bags and bags of Arnott’s Country Kitchen cookies. They packaged them in a “bag” to make them look more homemade, like your grandmother had just baked them. I went absolutely crazy for those cookies, my favourite being the chocolate macadamia ones. I’d start with one. One cookie become two and soon the “bag” was gone. While I can’t and wouldn’t chose to eat “food” like this anymore, I wanted to recreate this cookie with healthy ingredients in my own kitchen.
I’ve been mucking around with a grain free style cookie for some time now. It’s really taken me ages and quite a few fails in the kitchen to get this right. It’s with much joy that I bring you a cookie that’s crunchy on the outside and soft in the middle. It’s hard to get a crunchy cookie with no sugar/grain/gluten. This recipe is one in a million and you’re going to love it. I’m so proud!
Delicious Chocolate Macadamia Cookies. Leave those supermarket cookies on the shelf!
CHOCOLATE MACADAMIA COOKIES
Ingredients (Makes about 20 cookies)
70g soft butter
1 egg at room temp
115g of Rice Malt Syrup
2 tablespoons of raw cacao. Add more if you like a richer chocolate flavour
2 teaspoons of vanilla essence
1 1/2 cups Almond meal
2 tablespoons of coconut flour
1/2 teaspoons of bi carb soda
pinch of salt
1 cup of chopped macadamia nuts
Whisk butter and egg together in a large bowl. Add Rice Malt syrup, vanilla and mix until well combined. Add the rest of the ingredients and mix well.
Scoop balls of the mixture onto a baking sheet lined with baking paper.
Pop in a moderate oven. Press cookie down with a fork while it’s baking, to make them crunchy. You may need to do this a few times. Cook for about 10-15 minutes overall. Once out of the oven, let it cool for 5 minutes before transferring to a wire rack to cool further.
Thermomix instructions
Chop Macadamia nuts on Speed 4 for about 5 seconds or until chopped to your liking. Put blades in reverse. Add butter and egg.
Mix on reverse Speed 4 for 5 seconds.
Add Rice malt syrup, and vanilla and mix again on reverse Speed 4 for about 5 seconds or until combined.
Add remaining ingredients and mix on reverse speed 4 for about 10 seconds.
ENJOY
Hi this recipe sounds fab, do you think it would work to use coconut oil instead of butter to make them lactose free?
Hi Leah, yes coconut oil or even light olive oil should work ok, although I haven’t tried it xx
Mm these look so tasty!
You have definitely outdone yourself! These are SO delicious. I’ll up the cacao for my next batch (I do foresee making these regularly!).
So happy to hear that Louise. So glad you love it! Enjoy xx
Hi Taryn, my daughter has fructose malabsorption. Could you tell me what is in the coconut flour? I haven’t heard of this before and coconut was on the list of no no’s for fructose malabsorption. Thank you 🙂
Hi Marisa, I couldn’t find any conclusive against coconut flour so it’s best to avoid it. Just sub in another flour of your choice for the coconut flour. Others have done it and it works just as well. You may need to add a little bit extra as coconut flour is typically very absorbent. Let us know how you go x
Loved these! Just about to go make another batch 🙂 Thank you very much!
🙂
I just made these Taryn – they are a winner!! Thanks so much for the recipe. Yum!!