A recent guest stopped at the Valhalla macadamia farm near Antigua on her way here. She brought several treats with her, including some beautiful macadamia nuts. She is also a fan of the traditionally-made cacao we have available at Lake Atitlan, so those seemed a perfect combination for a nice sweet treat.
I found a recipe I thought I could work with, then experimented to create my own version. My poor guests had to test and retest. I don’t think they minded.
I won’t try to tell you that these cookies represent the pinnacle of healthy food, but they’re pretty healthful as cookies go.
These are quick to make. If you don’t have a block of our wonderful unsweetened cacao, you could use some other kind of unsweetened chocolate.
- 1 cup unbleached or whole wheat pastry flour
- 1 cup whole rolled oats
- 1 cup sugar (I used a combination of 1/2 cup brown sugar and 1/2 cup xylitol)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup raw cacao, chopped fine
- 1/2 cup macadamia nuts, chopped
- 1/2 cup coconut oil
- 1/4 cup water (very hot)
- 1 tablespoon vanilla extract
- Mix together the flour, oats, sugar, baking soda, and salt.
- Stir in the cacao and macadamia nuts.
- In a two-cup or larger bowl, pour the hot water on the coconut oil and stir until the coconut oil is melted, then stir in the vanilla.
- Add the oil/water/vanilla mixture to the rest of the ingredients and stir until combined. The dough should be firm but moist.
- Make balls about 2 inches in diameter and place on a baking sheet.
- Bake at 350 degrees for 10 minutes. The cookies will seem underdone, but will firm up as they cool.
- Allow to cool for 10 minutes on the cookie sheets before transferring the cookies to a cooling rack.