It's that time of year again. Back to school time. How did this happen? Isn't still July? In my head it is. Don't get me wrong I am as excited as the next person about apple crisp and butternut squash soup and pumpkin everything... just not yet. I'm not ready to let go of summer flavors. Let's savor them as long as we can, shall we?
Before I left for Austin I raided my pantry to try and use up everything I could so that I would have less to pack or God-forbid throw away. I did quite a bit of experimenting and these cookies were one of my successes (along with some vegan double chocolate espresso cookies that will be posted as soon I can make another batch and photograph them). These cookies are soft and chewy and full of nutty, tropical flavor. And as always are made with only real, wholesome ingredients.
Coconut Macadamia Nut Cookies
Adapted from this recipe.
- 1 Flax Egg (1 Tablespoon Ground Flaxseeds mixed in 3 Tablespoons warm water)
- 3 Tablespoons Coconut Oil, Melted
- 1 Vanilla Bean, Scraped or 1 Tablespoon Pure Vanilla Extract
- 1 1/4 Cup Almond Meal
- 1/2 Cup Unsweetened Shredded Coconut
- 1/3 Cup Dry Sugar (I used Coconut Sugar)
- 1/2 Teaspoon Baking Powder
- Pinch of Salt
- 1/2 Cup Chopped Macadamia Nuts
Makes 12 Cookies.
Start by making the flax egg in a small bowl and set aside. Next, in a medium bowl, combine almond meal, coconut, sugar, baking powder, salt and nuts; set aside. Whisk flax egg, add coconut oil, whisk again, add vanilla and whisk again. Add wet mixture to dry and stir until just combined. Chill dough for 30 minutes.
Preheat oven to 350 degrees. Remove dough from fridge and form 12 flat rounds with the dough. Place on parchment paper or Silpat. Bake 8-10 minutes or until golden brown. Allow to cool for about 5 minutes before consuming. Enjoy the last tastes of summer.
How do you feel about the fact that September is right around the corner?