Coconut Macadamia Nut Cookies

July 1st, 2017   •   no comments   
Coconut Macadamia Nut Cookies

These Coconut Macadamia Nut Cookies are made with coconut butter. They are delicious, chewy and soft cookies filled with crunchy macadamia nuts and coconut vanilla flavor. Store your leftover cookies in a covered container (at room temperature they will be soft and chewy when chilled).


Print Recipe
Coconut Macadamia Nut Cookies
Prep Time 10 mins
Cook Time 10 mins
Servings
cookies
Ingredients
  • 1/2 cup coconut butter (melted and stirred)
  • 1 egg
  • 1 egg yolk
  • 1/4 cup coconut sugar
  • 1/4 cup raw honey
  • 1 tsp. vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour/starch
  • 1/2 tsp. baking soda
  • 1/2 cup macadamia nuts (roughly chopped)
  • real salt (to taste)
Prep Time 10 mins
Cook Time 10 mins
Servings
cookies
Ingredients
  • 1/2 cup coconut butter (melted and stirred)
  • 1 egg
  • 1 egg yolk
  • 1/4 cup coconut sugar
  • 1/4 cup raw honey
  • 1 tsp. vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour/starch
  • 1/2 tsp. baking soda
  • 1/2 cup macadamia nuts (roughly chopped)
  • real salt (to taste)
Instructions
  1. Preheat oven to 350 degrees F. Grab a large cookie sheet with parchment paper.
  2. Whisk the egg and egg yolk in a large bowl. Add the coconut sugar, honey, coconut butter, vanilla and mix until smooth and creamy.
  3. Grab another bowl and combine the coconut flour, tapioca flour, baking soda and real salt. Add the dry mixture to the wet ingredients and mix until fully combined and you have a sticky cookie dough. Stir in the chopped nuts.
  4. Spoon the cookie dough onto the baking sheet to make 12 cookies with a medium cookie scoop or Tbsp. Flatten each ball of dough down to ½ inch thickness by lightly pressing it.
  5. Bake the cookies in the preheated oven for about 10 minutes or until just set. Let the cookies cool for 2 minutes on the baking sheet, then move to wire racks to fully cool. Enjoy!
Recipe Notes

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