Macadamia Chocolate Cookies
These cookies are delicate and sophisticated. They are made with almond flour and sunflower spread which means they are gluten and dairy free. This does not mean that they are not indulgent though. It is really worth putting in a bit of time to make them super thin and be sure to leave some good sized chunks of chocolate. They also make a wonderful gift wrapped up!
Makes 12 cookies
120g sunflower spread (dairy free, vegan)
120g unrefined caster sugar
200g almond flour
1 tsp vanilla extract
180g dark chocolate, roughly chopped
80g macadamia nuts, half roughly chopped
Preheat oven to 170 degrees. In a bowl mix together the first four ingredients until well combined and then mix in the nuts and chocolate. Line two sheets of baking parchment onto two baking racks and scoop five heaped tablespoons of the cookie dough onto one of the sheets. Make sure that the dough balls are evenly spread out on the paper and use your fingers to spread out each ball into a round cookie shape. They will be quite sticky but persist until they are very thin (less than half a cm) and make sure that each cookie has an even amount of chocolate chips and nuts. Once you have finished place the tray on the top shelf of the oven and bake for about 15-20 minutes. Remove to cool when lightly golden and chocolate has begun to melt. Repeat and finish making the remainder of the cookies and then either scoff the lot or keep sealed an airtight container. These bad boys last for a couple of days but are best eaten immediately.