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!
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.
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.