My 3 year old loves macadamia nuts. They are by far his very favorite nut (for the moment anyway — anyone with a toddler knows this could change overnight). I typically don’t buy macadamia nuts, but right now, they are always in the fridge. So since I had some on hand, I decided to create my own take on macadamia nut cookies.
Cookie Ingredients:
- 1 cup macadamia nuts
- 3/4 cup white chocolate, chopped (I used 3 of these dairy-free bars)
- 2 cups almond flour
- 2 cups oat flour (I use gluten-free)
- 1 cup coconut sugar
- 1/2 cup cashew butter
- 1 cup egg whites
Cookie Directions:
Start by measuring out your macadamia nuts and then chopping them into pieces. Put the chopped-up nuts into a large bowl. Next, either measure out 3/4 cup of white chocolate chips or chop up a white chocolate bar equivalent to 3/4 of a cup. Add the chocolate chips or pieces to the bowl. Add the flour, coconut sugar, cashew butter, and egg whites to the bowl and mix until well combined. The dough will be thick and sticky.
Line a cookie tray with parchment paper. Using a medium-sized cookie dough scoop or a spoon, scoop out evenly sized mounds of batter. Flatten each mound using a knife (smooth out the mounds as you would if you were spreading peanut butter on toast, but don’t spread them too thin, you still want decently thick cookies). The batter makes about 18-20 cookies.
Place the cookie tray into the oven. Set the oven to 350 degrees Fahrenheit (note that I did not preheat the oven). Bake the cookies for about 15 minutes or until the bottoms of the cookies are golden brown and the tops are no longer sticky to the touch.
Store in the fridge.
Enjoy!
Desserts à la Mariane 