Soft Paleo Coconut Macadamia Nut Cookies

• Refrigerated

  • 1 Egg + 1 egg yolk

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour, organic
  • 1/4 cup Coconut sugar, organic
  • 1 pinch Salt
  • 1/4 cup Tapioca flour/starch
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Other

  • ½ cup coconut butter, melted and stirred*

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg + 1 egg yolk, room temp
• ½ cup coconut butter, melted and stirred*
• ¼ cup organic coconut sugar
• ¼ cup pure maple syrup
• 1 tsp pure vanilla extract
• ½ cup organic coconut flour
• ¼ cup tapioca flour/starch
• ½ tsp baking soda
• pinch salt
• ½ cup roughly chopped macadamia nuts

Directions

• Preheat your oven to 350 degrees F and one a large cookie sheet with parchment paper.
• In a large bowl, whisk the egg and egg yolk by hand or with an electric mixer. Add the coconut sugar, maple syrup, coconut butter, and vanilla and mix until smooth and creamy.
• In a separate bowl, combine the coconut flour, tapioca flour, baking soda and salt. Add the dry mixture to the wet ingredients and mix until fully combined and a sticky cookie dough forms. Stir in the chopped nuts.
• Using a medium cookie scoop or Tbsp, spoon the cookie dough onto the baking sheet to make 12 cookies. Flatten each cookie by lightly pressing each ball of dough down to ½ inch thickness
• Bake in the preheated oven for 10 minutes or until just set. Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to wire racks to fully cool. Store leftover cookies in a covered container - at room temp they will be soft and chewy when chilled. Enjoy!