It’s fall! And for me that means it’s time to start baking! My first cookie recipe of the season blends delicious macadamia nuts with tart cranberries resulting in a perfect chewy-on-the-inside-crispy-on-the-outside cookie.
I’m using 100% whole wheat flour for this recipe to add more fiber making these cookies a bit healthier. I’m also reducing the amount of regular sugar by substituting some raw agave nectar. My favorite pairing for these cookies is a warm mug of homemade masala chai tea.
Macadamia Nut and Cranberry Cookies
Preheat oven to 350°F. Prepare two baking sheets lined with Silpat or parchment paper and set aside. In a blender or food processor, coarsely grind the macadamia nuts and add to a bowl.
Mix together macadamia nuts, coconut oil, sugars, agave nectar and almond extract, then stir in an egg. Add the flour, baking soda, salt and nutmeg and mix until smooth, then stir in the cranberries.
On your baking sheets, drop balls of dough and flatten with palm of hand or fork. Bake for 13-15 minutes until golden outside and and chewy inside. Cool before serving.
Total Time: 45 minutes
Yield: makes about 2 dozen
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