It’s no wonder that macadamia nuts are so highly prized by most people. That buttery sweetness is unparalleled in any other nut or seed. But they are also highly nutritious, with plenty of healthy fats, anti-oxidants and other vital nutrients. And ground into a butter, they make a wonderful alternative to peanut butter. Try them in cookies for a heavenly treat.
- 1 cup raw macadamia nuts
- 1 tbsp macadamia or other liquid oil (avocado works well)
- 1/2 cup Swerve Sweetener or granulated erythritol
- 1/2 cup shredded coconut OR almond meal
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup sugar free chocolate chips
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- In a food processor or high-powered blender, grind nuts until they resemble coarse meal. Add oil and continue to process until mixture becomes smooth.
- Transfer to a bowl and add sweetener, shredded coconut or almond meal, egg, vanilla extract and salt. Stir until dough comes together. Stir in chocolate chips.
- Shape by hand into 1 inch balls and then flatten with the palm of your hand to about 1/4 inch thick. Bake 10 to 12 minutes, until just golden brown around the edges and beginning to set on top.
- Remove and let cool completely before serving.
*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 7.5 g per cookie.