White Chocolate and Macadamia Cookies
These tasty cookies are made with white chocolate drops and macadamias; the perfect cookie combination.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
- 1/3 Cup Coconut Oil
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 Cup Arrowroot
- 1/2 Cup Coconut Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 100 grams White Chocolate chips
- 75 grams Macdamia Nuts cut into peices or halves
Preheat the oven to 180C/360F. Line and grease 2 baking trays.
Using a kitchen stand mixer with a beater attachment, place all the wet ingredients in a bowl and beat until creamed. Alternatively a blender can used or it can be done by hand with a big spoon/whisk and a strong arm.
Add the dry ingredients and beat on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
Fold in the macadamia nut pieces and the white chocolate chips. The mixture will be nice and chunky.
Take heaped Tablespoon amounts of mixture and form into a ball. Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies do not really spread so they can be placed close (but not touching). Repeat and use the other trays.
Bake the White Chocolate and Macadamia Cookies for 12 to15 minutes.
Allow to cool on the tray and then eat lots! The cookies will firm as they cool; if you eat them too soon they will crumble.
Cooled cookies can be kept in an airtight container.