Chewy Dark Chocolate Macadamia Nut Cookies

• Vegetarian

• Condiments

  • 1 Butter/margarine

• Baking & Spices

  • 1 tsp Baking soda
  • 1 Banana flour, green
  • 1 Cocoa powder, unsweetened
  • 1 1/2 cups Coconut flour
  • 1/2 cup Corn starch
  • 1 Granulated sugar
  • 1 tsp Salt
  • 1 Vanilla extract

• Nuts & Seeds

  • 1 Macadamia nuts

• Dairy

  • 1 Milk alternative

• Liquids

  • 1 Flax seeds and water, ground

Found on bamskitchen.com

Description

Directions

• Step 1: Preheat oven to 350 degree F or 176 degree C. In a medium bowl add your ground flax seeds and water and allow to thicken for at least 5 minutes. Step 2: In a large mixing bowl, add your room temperature diary free margarine or your butter (if not vegan or dairy sensitive) and coconut sugar and mix until light and fluffy. Step 3: Add your ground flax seed and water combo (that should be thick like applesauce), vanilla extract and mix well. Step 4: In a separate large bowl mix together your dry ingredients, coconut flour, green banana flour, corn starch, cocoa powder, salt and baking soda and mix well. Step 5: Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture should pull together into a ball. (If too loose add a tablespoon of coconut flour, if too dry add a teaspoon at a time of milk alternative- your dough should not be tacky but easily forms into a ball) Stir in gently the macadamia nuts. (set aside for 1/2 of the nuts for a garnish) Step 6: Line your baking trays with waxed or parchment paper and spray with just a touch of oil spray to prevent sticking. Use a tablespoon to grab one rounded scoop and then roll the cookie dough in your hands to form a round ball. Roll your cookies in a little extra coconut sugar so coated on all sides (optional) and then place on your cookie sheet about 2 inches apart. Add a few pieces of macadamia nuts for garnish and then press the cookie slightly flatter so it resembles a cookie shape but keep pretty thick. They do not spread very much if you do not use real butter. Step 7: Bake cookies for about 7-10 minutes or until they just start to turn a little golden brown around the edges of the base. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy. 8 minutes was the perfect time for our oven but each oven varies a little. Step 8: Allow the cookies to cool for about 5 minutes on the baking sheet and then carefully use a spatula and move them to a wire rack to cool. Step 9: Enjoy! You can freeze these cookies so you can enjoy them through the holidays, if they last that long!