This is what happens when you leave me to my own devices in the kitchen for an hour or so, folks.
Delicious, rich, heavenly, sinful-but-they’re-actually-good-for-you cookies.
Wait, what? Cookies that are good for you?
Yes. These cookies are full of nutrient-dense macadamia nuts, cashews, coconut, and cacao nibs, and are not only gluten-free, but also grain-free, dairy-free, and refined sugar-free. So you get a good dose of omega-3s, vitamin E, palmitoleic acid, thiamin, lauric acid, and antioxidants, without a bunch of sugar or grain – both of which seem to bother many sensitive tummies (like mine!).
But don’t tell your tastebuds that. After all, macadamia+coconut+chocolate=pure heaven, right? And don’t let that somewhat plain photo above fool you. Truth be told, the battery on the camera died after just three shots, and I was running out the door for a soccer game, throwing these still-warm cookies onto a plate to share with my team. Speaking of, just don’t just take my advice on the deliciousness of these little treats. My soccer team and friends happily gobbled up cookie after cookie after our game on Saturday. (They’re thankful that I sacrificed a pretty photo of these cookies for their sake, I’m sure!) I find that the true test – if gluten and sugar-eaters go back for seconds, then it’s a sure winner.
Macadamia-Coconut Cookies with Cacao Nibs (gluten-free, grain-free, dairy-free, refined sugar-free, paleo)
About 1 cup macadamia nut pieces
About 1 cup raw cashew pieces
1/4 c Grade B maple syrup
1/4 c pitted Medjool dates (about 4)
1/3 c coconut butter* (also called coconut cream concentrate or creamed coconut)
1/2 t liquid stevia (if you like your cookies sweeter)
1 t vanilla extract
1/4 t baking soda
1/4 t Kosher salt
1/3 c tapioca or potato starch
1/2 c unsweetened shredded coconut
1/4 c raw cacao nibs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor, place the macadamia nuts and cashews. Puree for several minutes, until a smooth nut butter is formed. (Yes, it will clump to the side of the food processor a bit before the nuts completely release their oils, but let it keep going, as it will eventually smooth back out into a delicious nut butter.) Scrape out of food processor, and measure out 1 cup of nut butter. (If there’s extra, then I won’t tell if you just eat it by the spoonful.)
Add the 1 cup of nut butter back to the food processor along with the maple syrup, dates, and coconut butter. Puree until the dates are in tiny little bits. Add the egg, stevia (if using), and vanilla and puree again until well-blended.
In a large bowl, whisk together the baking soda, salt, tapioca starch and shredded coconut. Scrape out the nut butter mixture from the food processor into the bowl and stir together with a spoon until evenly mixed. Add the cacao nibs and stir again.
Scoop dough into small rounds (about 2 tablespoons in size for each) onto the baking sheet (about 2 inches apart) and bake for 12 minutes. Allow to cool for 2 minutes, then transfer to a cooling rack to cool completely.
Makes almost 2 dozen.
*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.