The Paleo Kitchen Sneak Peek: Macadamia Chocolate Chip Cookies!
You guys. This is it. This is the Mac-Nut Cookie recipe I’ve been talking about for months! It’s here, we finally have it…(Insert mental image of me caressing the recipe like Gollum caresses the Ring…my Precious). I am so excited to get to share this recipe from The Paleo Kitchen with you! I was so lucky to be able to hang out (eat) with Juli and George while they wrote this cookbook. I was there to (eat) provide mimosas and moral support. The two M’s needed for any cookbook endeavor.
All eating, I mean kidding aside, I am super proud of these two. They worked so incredibly hard on this cookbook and deserve all the success in the world. Hurry up and get here already June! You can pre-order The Paleo Kitchen here, here, and here. Run, don’t walk, to the store to get all the ingredients to make these cookies. I promise you they are incredible. I ate like 2 (more like 5) and couldn’t stop. In fact I think they had to forcibly remove me from the kitchen. And by forcibly I mean they told me to make another round of mimosas.
Macadamia Chocolate Chip Cookies
From: The Paleo Kitchen by: Juli Bauer and George Bryant
Yield: 20 cookies
Prep Time: 15 minutes
Cook Time: 13 to 15 minutes
1 cup (220 grams) homemade or store-bought macadamia nut butter (recipe below)
1/4 cup (60 mL) organic honey
1/4 cup (50 grams) coconut oil
1 teaspoon vanilla extract
1 egg (50 grams)
2 tablespoons coconut flour
pinch of salt
1/2 cup (90 grams) Enjoy Life Mini Chocolate Chips
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
Refrigerate the batter until cold, about 10 to 12 minutes.
3. Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until the cookies are slightly browned. Remove from the oven and transfer to a rack immediately to cool.
Macadamia Nut Butter
Yield: 2 cups
Prep Time: 5 Minutes
2 cups (264 grams) raw macadamia nuts
1. Place the macadamia nuts in a food processor or high speed blender and puree until smooth. Store in an airtight container in the refrigerator. This recipe will keep for up to 1 week.