Sunday, June 28, 2015

Flourless White Chocolate Macademia Cookies



When you taste these rich cookies, you will not believe that there is no butter or flour in them!

Although these buttery treats only require a few ingredients, they are spendy.  (I like to get my macademia nuts at Trader Joe's.)  While it may seem like making such expensive nuts into a butter is a crime, its a tasty one that I encourage you to try at least once.  Try your own cookie variation by using different nut butters and mix-ins, keeping the amounts the same.

Flourless White Chocolate Macademia Cookies
From The View From Great Island Blog
Makes 18

1 large egg
1/2 cup brown sugar, lightly packed
1 tsp baking soda
2 cups macademia nuts
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
macadamia butter
2 cups whole roasted and salted macadamia nuts

Preheat oven to 350F.  Line two cookie sheets with parchment paper.

Make the macadamia butter: Put the nuts in the bowl of a food processor and process until the nuts are ground to a butter. Stop the machine and scrape down the sides as necessary. It won't take long, just a few minutes, and the nuts will go from a grainy mixture to a smooth paste. If you are using a small sized food processor, do this in two batches. Measure out 1 cup for this recipe (you may have a little extra.)

Whisk the egg and the sugar together in a bowl.  Blend in the baking soda and macadamia nut butter and stir well. The mixture will thicken.  Stir in the chocolate chips and the chopped nuts. The batter will be very moist.

Use a 1 1/2" scoop to form each cookie and place them on the lined baking sheets, spacing 2" apart.
Press each ball down lightly with your fingers to flatten just a bit.

Bake for about 13 minutes until they are just starting to turn golden around the edges. Don't over-bake. They will looked puffed, and under-done, but they will settle down and firm up as they cool.

Let the cookies cool on the pan for about 5 minutes, then transfer to a rack.

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