When you can’t decide between a brownie and a cookie make this! Also, make it if you want something super chocolaty that’s also dairy-free and gluten-free.
Macadamia nuts are super creamy and delicious in this recipe, but I know they are also expensive and a little difficult to get hold of. You can replace them with hazelnuts and make the following adjustments:
Process for a little longer to release the fat and get to the stage of rough hazelnut butter
Increase the amount of tahini to 2 tablespoons. The tahini can also be replaced with coconut oil.
These cookies are not that sweet, so feel free to increase the coconut sugar to 120g. If you replaced the coconut sugar with regular sugar, you may not need to increase the amount.
Macadamia Brownie Cookies
Cook Time: 10min
|prep Time: 10min
| total Time: 20min
| servings: 14
1 ½ cups (220g) roasted macadamia nuts
½ cup (85g) coconut sugar
2 eggs, lightly beaten
1 tablespoon tahini (or coconut oil)
1 teaspoon vanilla extract
⅓ cup unsweetened cacao powder
½ teaspoon baking soda
¼ teaspoon salt
⅓-½ cup (60-80g) dark chocolate chunks
Flaked sea salt (optional)
Preheat the oven to 375F or 190C. Prepare a baking sheet with parchment paper.
Place the nuts in a food processor. Process until you get a rough nut butter. Add the coconut sugar and process again to combine. Add the eggs, tahini, and vanilla and process until smooth.
Add the cacao, baking soda, and salt and blend until combined. Add the chocolate chunks, reserving some for the top, and just pulse to mix through.
Pinch off about 2 to 3 tablespoons of dough for each cookie. Roll into a ball and place on the prepared baking sheet. Press slightly and place a piece of chocolate (or two) in the center. Make sure to space the cookies at least two inches apart, although they won’t spread too much.
Bake for 8-10 minutes. Let cool slightly but make sure to have one while the chocolate is still gooey.