I know, I know. I’m posting a cookie recipe in the middle of my sugar detox. What what?!
The thing is, I’ve been sitting on this recipe for a good month now. I’m a planner, so sometimes the recipes you see here are ones that I’ve made weeks in advance. I didn’t intend to hold these cookies back from you for so long, but the holiday season got away from me and my big plans to share them with you just never happened.
Since many of you aren’t sugar detoxing right now, I thought it’d be fine and dandy if I gave you the recipe despite my cleanse…because let’s face it. January is just kind of blah and could totally stand a little sweetening up now and then. (I’m being kind, really. January is a beast! I’m this close to calling it quits in Wisconsin and moving to the beach. Okay not really, but sometimes I dream of it.)
Confession time: have you ever eaten these? I have, years ago, and oh how I loved them. Looking at the ingredients now makes me cringe. Macadamia nuts? Good. Whole eggs? Good. But cottonseed oil? Soybean oil? Skim milk powder? Yikes, yikes, and yikes.
Back in December when I had a cookie craving, I used the Pepperidge Farm cookies as the inspiration for this recipe…only I cut out the junk and packed in high quality, natural, organic ingredients instead! The resulting cookies were just the sweet treat I was after without all the overly processed who-knows-what ingredients found in packages of store bought cookies.
Sugar cleanse or not, it’s always okay to dream about cookies in my opinion. I’m not anti-sweets, I’m just all about sweet things in small amounts and not every day. So if you’re not detoxing and you’re up for a little baking to pass the winter days, then tie on that apron and fire up your oven because this recipe is a total winner.
In my cookie book you’ll find 50 more recipes for delicious and nutritious treats, all without gluten, dairy, refined sugar, and soy. This one stands out from the crowd, though, because anything with both macadamia nuts and chocolate deserves a post all to itself!
- 1-1/2 cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup organic non-hydrogenated palm shortening or organic butter at room temperature
- ⅓ cup coconut sugar (or use ½ cup for sweeter cookies)
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup raw macadamia nuts, chopped
- ⅓ cup dairy-free chocolate chips
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the almond flour, baking soda, and salt. In a large bowl, cream together the shortening and coconut sugar with an electric mixer. Add the egg and vanilla. Beat to combine. Add the flour mixture and beat to form a thick dough. Stir in the nuts and chocolate chips by hand.
- Roll tablespoons of the dough into balls. Place them 2 inches apart on the baking sheets. Flatten gently with your fingertips to about ½-inch thick cookie shapes.
- Bake for 12-14 minutes until golden brown. Cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.