Friday, June 6, 2014

Dark Chocolate Macadamia Nut Cookies

When I was little, I used to wait for my mom to get home from the supermarket so I could raid the groceries to find the bag of mixed nuts. I would rip the bag open, frantically searching for all the itty bitty fragments of macadamia nuts. At most, I probably found 5.
The rest of my family never knew that macadamia nuts were part of the mix, and I never told them.
What they don't know can't hurt them, right?
It wasn't until a few years ago when I finally found the holy grail. 
I was shopping for food with my mom, and out of the corner of my eye I saw an entire bag of macadamia nuts. ONLY macadamia nuts. 
At that point, I knew that I had found my destiny. 
No longer would I have to dig through a huge bag of mixed nuts to find a few skimpy pieces of my favorite snack. Those days were over. 
Not only are macadamia nuts the tastiest, but they also come with a lot of nutritional benefits.
They are high in monounsaturated fat, which can help the cardiovascular system by lowering bad cholesterol. Macadamia nuts are also contain B-complex vitamins that are important for metabolic functions.
 Ingredients (makes 36 cookies):

  • 2 cups quinoa flour 
  • 2 cups coconut flour 
  • 1 cup cocoa powder
  • 1 1/2 cups maple syrup
  • 1/4 cup ground flax seeds 
  • 1 cup melted coconut oil 
  • 1/2 cup almond butter 
  • 1 tbsp baking soda
  • 1 1/2 cups chopped macadamia nuts (don't be skimpy)
Preheat your oven to 350 and line a baking sheet with parchment paper. In a large bowl, combine the flours, cocoa powder, ground flax, and baking soda. In a separate bowl, combine the melted coconut oil, almond butter, and maple syrup. Slowly add the dry to the wet and stir until a soft dough is formed. Add the macadamia nuts and stir until well distributed. Using a cookie scoop or spoon, drop even amounts of dough onto the baking sheet and press down on the tops of the cookies. Bake for 10-12 minutes until the bottoms are slightly browned and cool on a wire rack. Enjoy!