Chewy Macadamia and Date 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 tsp vanilla extract
- 1 1/4 cups stoneground cake flour
- 1/4 cup tapioca flour
- 1/2 tsp bicarbonate of soda
- Pinch of salt
Gluten-free variation
- For gluten free, try oat flour and add 1/4 tsp xantham gum
Preparation
Preheat the oven to 180°C. Line 2-3 baking trays with parchment paper.
In a large bowl whisk together the flour, bicarbonate of soda and salt.
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.
Mix in the whisked flour 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.
Notes
This recipe was created in January 2020 and holds personal memories from that time.
