Chewy Macadamia Nut Butter Cookies
Ingredients
- 1 cup macadamia butter
- 60g coconut oil
- 1/4 cup date syrup
- 3/4 cup coconut sugar
- 1 egg (use one flax egg if preferred)
- 1 teaspoon vanilla extract
- 1 1/4 cups stoneground all purpose flour (for gluten free try oat flour and add a tsp of xanthan gum)
- 1/4 cup tapioca flour
- 1/2 tsp bicarbonate of soda
Preparation
Preheat the oven to 180°C. Line 2-3 baking trays with parchment paper.
Place macadamia butter, oil, date syrup and sugar in the bowl of an electric mixer and beat for about 3 minutes.
Add the egg and vanilla and beat until combined.
Beat in the whisked flour and baking soda and stir through.
Refrigerate for 30 minutes.
Roll heaped tablespoons into balls and place on the prepared baking trays, allowing room to spread, and flatten slightly with a fork.
Bake for 10 - 12 minutes, or until cooked and lightly golden.
Turn out onto a wire rack and allow to cool completely before eating.
