Macadamia Shortbread Cookies with Almond Meal
If you have been following me on Instagram, you know that I have been going through a massive cookie phase lately. To be exact I have been craving my almond meal cookies. I was craving them so badly I will admit I got concerned that I may have been pregnant at one stage! There must just be something in them that my body really loves. My original recipe was a peanut butter almond meal cookie but I went through and decided to try out the recipe with every single nut butter I had on hand. The cashew butter cookies were amazing but I was not sure if it was worth doing a blog post on them since they were the exact same recipe as before. These macadamia cookies are the same recipe too but for some reason the taste and texture is so different that I decided they needed a blog post. They turned out very similar to short bread cookies and had an authentic buttery taste. Most people were surprised wen I told them there was no real butter in them. Unfortunately I have gotten into the bad habit of taking photo’s before I try or eat my food. For the most part this is necessary since we need photos before things get eaten, but in this case I genuinely thought I would just take one photo for Instagram and not worry about a blog post. So now I only have one photo for the blog!
I am pretty sure macadamias are one of the fattiest nuts available, they are a little bit higher in saturated fats than most other nuts, but don’t be concerned; saturated fats from plant based sources is still very different in molecular structure and has not been linked to any sort of of heart disease or an increase in blood cholesterol levels. In fact it has shown to do the exact opposite. However, due to the higher fat content I did have to reduce the amount of macadamia butter in the recipe. This is a good thing since macadamia butter is by far the most expensive thing in my pantry. I have mentioned it in previous posts; if you want to cut down on costs it is a good idea to make your own macadamia butter in a food processor. The high fat content will mean that you will get a butter in no time at all and I am sure most food processors can handle it 🙂
| Macadamia Shortbread Cookies with Almond Meal | Print |
- 1 cup blanched almond meal
- ⅛ tsp baking powder
- pinch salt
- ⅓ cup macadamia butter
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- 2 TBSP maple syrup
- 2 TBSP coconut oil
- 12 or so macadamia nuts
- Combine all the ingredients except macadamia nuts in a bowl and mix to combine
- Roll cookie dough into balls about 1-2 TBSP in size and place on a lightly greased or lined baking tray
- Press 1 Macadamia nut into each cookie ball to flatten into a cookie shape. Adjust shape if needed.
- Bake for 12 -15 minutes at 180 C
- Allow to cool before serving. The cookies are very soft. Bake them a little longer if you prefer your cookies harder.
