Recipe: Flourless White Chocolate Macadamia Almond Cookies
There are times when I’ve baked something so extraordinary, I drop everything and run to the computer (or the iPad in this case) to jot it down so I can share it with you!
Okay, I know I’m a food geek. There have been a few things recently that have led me to this conclusion…I was over the top excited to receive a new set of pots and pans for my birthday last week and then last night when I needed a break from my food blog, what did I do? I of course went into the kitchen to make these cookies that I had swirling around in my head.
Now, the pots and pans aren’t just any old set of pots and pans. They are Henckels Zwilling Spirit Stainless Steel Cookware.
I’m also the proud new owner of a couple of Henckels Zwilling Spirit Ceramic Frying Pans!!
These cookies aren’t just any old cookies either. My all-time favourite cookie before I went gluten free was White Chocolate Macadamia. I’ve come across a few recipes for what could be a gluten free equivalent of my all-time favourite but I never felt they were quite what I was looking for.
There is also the fact that for the last several months I have been mostly grain free as well. That means that I use mostly nut flours in my baking. I have also been using mostly honey as a sweetener, psyllium husk for a fibre boost and to help bind things together and coconut oil is my fat of choice.
Take those ingredients, add some of the usual baking soda, salt and vanilla. Throw in some chopped raw macadamia nuts, some gluten free white chocolate chunks and you should have yourself some delicious cookies. Right?
Right for sure! Gluten…I do not miss you. Nope, not even one little bit!
One other good thing here is that I now have the recipe I wanted to really showcase “eating gluten free”.
Last year I volunteered to bake some gluten free cookies for a sponsor hole in a golf tournament. My GF cookies went over very well. It was crazy, after people bit into one of my GF cookies, they would exclaim “these are actually really good”. It made me think about how people have this predetermined idea that eating gluten free is some sort of hardship.
I volunteered to do the same thing this year but I’ve had a hard time deciding what kind of gluten free cookies to make. I want to use a recipe that will showcase “eating gluten free”. I want to serve something that has a bit of a “wow” factor but not something that is too far out of the ordinary. I want to hear that my Gluten Free Cookies are good, not that they are umm, different.
I reduced the coconut oil and added almond butter.
These cookies were really good before the adjustments but now I believe they are even better!
Gluten Free | Grain Free | Dairy Free | Egg Fee | Real Food | Vegan | Vegetarian
- 2 Tbsp coconut oil, warmed slightly
- 1/4 Cup honey, or sweetener of choice
- 1/4 Cup almond butter
- 1 Tbsp vanilla
- 2 1/2 Cups almond flour, for this recipe, I grind whole raw almonds, with skins on
- 2 Tbsp psyllium husks
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 Cup macadamia nuts, chopped in quarters
- 1/2 Cup GF white chocolate chips or chunks (make sure it’s Dairy Free for Vegan)
- Heat oven to 325°F. Line one large or two small cookie sheets with parchment paper.
- In a small heat proof bowl, add coconut oil and honey. Microwave on high for 30-60 seconds, or until honey is warm and coconut oil has melted. Add almond butter and vanilla, stir until blended.
- In a medium bowl, add almond meal, psyllium, baking soda and salt. Stir until well mixed.
- Add wet ingredients to dry, stir until blended. I recommend using a wooden spoon because the cookie dough will be very, very thick. Your arm is going to get a real workout.
- Add macadamia nuts and chocolate, fold until well combined
- Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
- Bake for 10 – 12 minutes, spin the cookie sheet after first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for at least 10 minutes before transferring to a cooling rack.
Variations: ***Please keep in mind that making substitutions will change the final outcome.
~ For lighter coloured cookies, use blanched almond flour.
~ To make your own Vegan or SCD friendly White Chocolate, see Honey Sweetened White Chocolate and GAPS White Chocolate Chips recipe by Our Nourishing Roots.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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