All the buttery goodness of macadamia nuts in a delicious low carb, grain-free cookie.
I am just going to go ahead and call these what they really are: fat bomb cookies. Seriously. I did not set out to make fat bombs in cookie form but it just happened. And who am I to deny the outcome? I should have known. Macadamia nuts are so buttery and filling on their own, I should have known that making nut butter with them and then turning them into cookies would result in rich, buttery, satisfying treats. Yep, shoulda known.
But I don’t always have such clairvoyance about the outcomes of my recipes. Half the time, I am just throwing things together and crossing fingers that it works the way I think it will. Thank goodness most of the time it actually does. This was an idea that popped into my head when I spied the remainder of a bag of raw macadamia nuts I had entirely forgotten about. It had been in my freezer for ages and with all the other nuts in there, it just got lost in the shuffle. It only came to light when I was searching for something else and I realized I needed to put them to good use.
And as I am rather obsessed with grinding things up in my Blendtec, I figured I would grind them up into a healthy nut butter. Which got me wondering if I could use it to replace the peanut butter in the infamous flourless peanut butter cookie. The thing about macadamias, though, is that they really release a lot of oil upon grinding – more so than other nuts. So I had to counterbalance that with a “flour”, so they didn’t just become a gooey puddle upon baking. I put some shredded coconut in mine and the end result was a gooey, buttery, delicious fat bomb of a cookie with a tropical twist.
Fat bombs in cookie form. Don’t say I am not good to you.
Please see my Macadamia Butter Chocolate Chip Cookies on A Sweet Life.