Macadamia Nut Cookies

Macadamia Nut Cookies

I'm off to L.A. in a couple of days and as I do for any major trip I make a batch of these incredible cookies to take along. The recipe is straight from the cookbook. They are the best cookies ever, and usually don't last because 'normal-eating' people tend to scoff them as well.

Makes 30

400 g (4 cups) almond flour

1 tsp baking soda

1 egg 1 tsp vanilla essence

300 g (1 cup) honey

60 g (1⁄2 cup) macadamias – chopped roughly

110 g (1 cup) dates – chopped roughly

60 g (1 cup) shredded coconut

½ tsp salt  

Preheat the oven to

150°C/300°F

Line a baking tray with baking paper.

Combine the almond flour with the baking soda.

In another bowl, whisk the egg with the vanilla essence and honey.

Combine with the almond flour and add the macadamias, dates, and coconut.

With moist hands shape the dough into ping-pong sized balls and flatten when placing onto the lined baking tray, leaving enough room for expansion.

Bake for about 15 – 20 minutes until the biscuits have turned a golden brown colour.

Ideally turn off the oven after 15 minutes and turn the cookies over and leave until the oven has cooled down.

This will make them extra crunchy.

Cool and store in an airtight jar.