While it’s not technically chocolate due to a lack of cocoa, it doesn’t change the fact that white chocolate is a perfect partner for macadamia nuts. For an even bigger treat for your taste buds, use macadamia nuts that are roasted and lightly salted. The sweet and salty combo is to die for.
- Yield: 22 cookies
- 1 cup (256 g) almond butter
- 1 large egg
- 6 tbsp (89 ml) maple syrup
- 1 tsp vanilla extract
- 2 tbsp (14 g) coconut flour
- 1 tbsp (7 g) arrowroot powder
- 1 tsp baking soda
- ½ cup (90 g) white chocolate chips
- ½ cup (50 g) macadamia nuts, chopped
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to beat the almond butter, egg, maple syrup and vanilla for about 1–2 minutes or until the mixture becomes smooth and creamy. Add the coconut flour, arrowroot powder and baking soda, and continue beating until all the dry ingredients become well incorporated. Finally, fold in the chocolate and nuts by hand.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. Use a paper towel to gently press down on all the cookies to flatten them slightly—this will absorb some of the excess oil from the almond butter and will help shape them. Press a few additional chocolate chips and nuts into the tops of the cookies, if desired.
- Bake the cookies for 7–9 minutes, until the edges begin to turn golden brown. They’ll look a little soft and under baked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 7 days.