Sep 24, 2013

Chocolate Macadamia Nut Cookies. Vegan. Oil-free. Grain-free.

I know, I know. I just posted a chocolate cookie recipe last week. Well, why not another? I have an excuse anyway. A rainy day. Rainy days always make me want to bake and this past Saturday gave me that reason. There’s nothing like the comforting smell of baking cookies in the oven on a dreary day…

These are a variation of my Chocolate Peanut Butter Cookies. So simple! I hope you’ll try them. Those chocolate peanut butter wonders were such a hit that I wanted to do a plain chocolate variation for those who aren’t keen on peanut butter. And using almond butter makes them high in plant-strong protein and healthy fats—not to mention the delectable macadamia nuts. So these are pretty much a guilt-free treat that you can feel good about eating… and sharing.

Ingredients:

  • 2 TBS flax meal + 6 TBS water
  • 2 cups blanched almond flour
  • ½ cup + 2 TBS raw almond butter
  • 1 cup chopped macadamia nuts
  • ¾ cup coconut sugar or other minimally-processed granulated sweetener
  • ½ cup non-alkalized cocoa powder
  • 2 tsp baking powder
  • 2 tsp pure vanilla extract

Directions:

  1. Mix the flax meal with the water and set aside.
  2. Preheat oven to 350° F.
  3. Line a cookie sheet with parchment paper.
  4. Combine all ingredients until everything is well incorporated. I like to use my hands to mush it all together.
  5. Drop by heaping tablespoons onto the parchment lined tray (I usually use a 1-tablespoon ice cream scoop for cookies and can’t imagine not having it on hand).
  6. Flatten each ball of dough with your fingers to about ½” high and shape the cookies, pressing the edges together if needed.
  7. Bake for 20 minutes.
  8. Let cool and scarf.
Makes about 26 cookies… yes, enough to share. Enjoy!

Healthy trails,

7 responses to “Chocolate Macadamia Nut Cookies. Vegan. Oil-free. Grain-free.”

  1. Carrie says:

    Looks delicious! How much macadamia nuts does this recipe call for?

  2. Ines says:

    I enjoy reading your posts and I've got two questions:
    What's the difference between almond flour and almond meal?
    Is there a reason you tend to use blanched almonds and not whole ones (as in with the skin on)?

    • Good question! Almond meal is a much courser product while the blanched almond flour produces a better texture in baked goods. You could probably use the meal in cookies (not breads and muffins though) but I've never tried it. Thanks for the feedback!

    • Oops… darn autocorrect.. COARSER. Sorry. I'm a fanatic about spelling and grammar, etc. :))

    • The almond flour that I mostly use is from Honeyville Grains and it is blanched–the skins are removed. Their brand is very finely ground which makes for a better texture in most baked goods. I've used Bob's Red Mill, too, which is not as fine (and also blanched). The almond meal that I have seen (with the skins on) is quite coarse. If you have a Vitamix blender or other high-powered blender you could make your own blanched almond flour. Just purchase "almond slivers" which are readily available in most supermarkets. Process in the blender… takes just a few moments. Hope this helps!

    • Ines says:

      Yes, thanks again!

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