gluten free macadamia cookie: your healthy delight |

This recipe for gluten free macadamia cookie delivers a chewy dessert with the perfect degree of sweetness. You will love how this gluten free macadamia cookie is moist on the inside, with a delicate crust on the outside. Instead of flour, these cookies use only healthy, wholesome substitutes -- almond flour and nuts. And they derive their sweetness solely from two tablespoons of honey and dried apricots. This is, probably, one of the most delicious, moist and healthiest cookies you will have ever tasted! See Medical News Today.

What You Need:

2 large eggs

1 ¼ cups + 2 tablespoons blanched almond flour

2 pinches baking soda

1 ½ cups raw macadamia nuts. I purchase great tasting macadamia nuts here.

1 cup sulfur-free dried apricots

2 tbsp sweet honey

½ cup raw walnuts

19 pieces of 70% cocoa Valrhona Guanaja feves, or squares of your favorite dark chocolate. Note: chocolate is optional.

What to Do:

Preheat oven to 350 F (180 C). In a medium bowl, fluff blanched almond flour and baking soda with a fork, making sure that there are no clumps. In a small bowl, whisk eggs and sweet honey until incorporated.

Pulsate the nuts and sulfur-free dried apricots in a food processor until finely ground. Then stir the nuts and apricots into the blanched almond flour.

Now fold in the egg/honey mixture into the nut/apricot mixture and incorporate. Moisten your hands with cold water and knead the dough using your hands.

Form 9 cookies and bake for 11 minutes. Next, place 3 pieces of Valrhona Guanaja feves or your substitute on top of each cookie. Bake for 1 to 2 more minutes. Do not over-bake.

Enjoy!

Enjoy your Gluten Free Macadamia Cookie!!!

Print Options:

gluten free macadamia cookie: your healthy delight