Well, well, well. Can you tell I’m obsessed with chocolate yet? Might not have been such a good idea to eat 10 of these last night, not to mention all of the cookie dough and chocolate chips along the way. How do you make a recipe and not lick the bowl? Is that even possible? How can you have these freshly baked cookies staring at you waiting until the morning to be photographed and not eat them?! Luckily, I had enough left for photos.
Oh jeez. Just look at that soft, chewy, chocolatey cookie… with the crunch of the macadamia nut and the gooeyness of the chocolate chips. Ah!! I just realized how good these would go with my Guilt-free Coconut Milk Ice Cream!
These cookies are most definitely going on my menu for my first farmer’s market stand (date TBA). Lots of planning (and taste testing) to do before then. If anyone is up for the job, let me know. I’m full.
- 2 ounces baking chocolate (melted) (I use Lily’s stevia-sweetened dark chocolate chips)
- 3/4 cup almond flour
- 1 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened roasted almond butter (I use the bulk stock from HEB because it is very thick. An oily almond butter will leave you with a thinner batter, but still usable.)
- 2 eggs
- 1 teaspoon vanilla
- 4 ounces chocolate chips or chunks (see my recommendation above)
- 3/4 cup macadamia nuts (roughly chopped)
- In a double boiler, melt your 2 ounces of chocolate.
- In your food processor, pulse together the almond flour, coconut sugar, cocoa powder, baking soda, and salt.
- Add almond butter and pulse a few more times until combined.
- Add the melted chocolate, eggs and vanilla and pulse again, stopping at times to push down the sides with a spatula. Batter will be very, very thick.
- Transfer dough to a bowl and fold in the 4 ounces of chocolate chips and macadamia nuts.
- Place the bowl of dough in the refrigerator for 15-20 to let the dough get firm enough to handle.
- While your dough is firming up, preheat the oven to 350 and line your cookie sheet with parchment paper.
- Remove the dough from the fridge and use your hands to make dough balls about the size of ping pong balls (about 1 1/2″ in diameter).
- Place the balls on the lined baking sheet and press down with your fingers to slightly flatten the cookie to about an inch tall.
- Bake for 10 minutes.
- Remove from oven and carefully transfer parchment paper to wire rack to let cookies cool.
- Try not to eat 10 in one night.