This amazing recipe is brought to you by Supabarn.
Hello low fructose paleo Choc Macadamia Cookies! You’re so crunchy and delicious looking! We think we’re gonna have to make a double batch next time, you’re just too good.
Yes… we’ve gone cray cray for these cookies. Started talking to them. We love them. You probably will love them too #justsayin.
This recipe is based on the Low Fructose Paleo Choc Chip Cookies. Which are equally as amazing as these cookies. It’s definitely a tough cookie race! So you might want to think about making a batch of these and a batch of the choc chip ones. You will be everyones favourite person that week. Cookies all round yah!
The one thing we really like about these recipes is that you’ve gotta pretty much just mix all the ingredients in a bowl and make them in to cookies and bake. Easy peasy, cookies pleasey! Plus, the best bit was that we found all the ingredients in our local Supabarn!
Ok… pretty sure we’ve eaten too many cookies and gone mad. So we’ll sign off and let you get your paleo bake on! Love your work merrymakers!
Emma + Carla
ps. we made our cookies extra special with a drizzle of our easy peasy paleo chocolate. You can get that recipe here.
- 3/4 cup almond meal
- 1/2 cup macadamias chopped
- 1/4 cup raw cacao powder
- 1/4 cup cassava flour (or tapioca/arrowoot)
- 3 tbs. melted ghee OR butter or coconut oil
- 2 tbs. rice malt syrup (or maple syrup/honey)
- 1 tsp. 100% vanilla extract
- 1 egg
- pinch of salt
- Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
- In a large bowl place the melted ghee, rice malt syrup, egg, vanilla and whisk until combined.
- Add the almond meal, cassava flour, cacao, salt and mix again until a sticky cookie dough forms.
- Stir through the chopped macadamias.
- Spoon tablespoons of mixture on to the prepared baking tray.
- It should make about 12 cookies.
- Place in to the oven for 15 minutes, allow to cool and then ENJOY! YUM!
- Oh and if you want that choccy drizzle (of course you do!) get the recipe link above!
- Feel free to mix up the nuts. Cashews would be delish!