Vegan Chocolate Macadamia Cookies

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.

Ingredients

  • 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

Method

  1. Mix together the flour, oats, sugar, baking soda, and salt.
  2. Stir in the cacao and macadamia nuts.
  3. 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.
  4. Add the oil/water/vanilla mixture to the rest of the ingredients and stir until combined. The dough should be firm but moist.
  5. Make balls about 2 inches in diameter and place on a baking sheet.
  6. Bake at 350 degrees for 10 minutes. The cookies will seem underdone, but will firm up as they cool.
  7. Allow to cool for 10 minutes on the cookie sheets before transferring the cookies to a cooling rack.
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