SO. Today I ventured into the world of creating my own recipe. It wasn’t a total disaster, but it could’ve gone better. As I write this I’m still on the fence as to whether or not I should even post the recipe…
While I was sitting in church today I got the baking itch for some reason. Tina’s recent batch of Coconut Carrot Cake Muffins came to mind, along with a ton of great ingredients I have in the house (including my new collection NuNaturals products), and then I thought….COOKIES. Totally normal to be thinking about in church, right? So as soon as I got home I whipped out all of the ingredients to make Coconut Macadamia Cookies. These turned out to be not only delicious, but also low carb and gluten-free.
So, what’s the problem, you ask? They’re quite crumbly. I mean, they’re definitely still eat-able, but I’m just such a perfectionist that this minor detail irks me. I remember Tina saying that her muffins turned out the same way – it must have something to do with the coconut flour.
I’m just going to go ahead and post this recipe, but please know that it’s under construction. In fact, if any of you bakers out there know how I can decrease the crumble-factor of these cookies, PLEASE let me know! Let’s make this a joint effort, shall we?
Coconut Macadamia Cookies (yields 15 cookies)
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup NuNaturals Stevia Baking Blend
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 egg
- 45g (just under 3 tbsp) macadamia butter
- 1/2 cup coconut OR almond milk
- 1/2 tbsp pure vanilla extract
- 2 oz macadamia nuts
- 1/4 cup + 2 tbsp unsweetened coconut flakes
1. Preheat oven to 350.
2. Combine dry ingredients, breaking up the lumps as much as possible (this can be kind of tough if your almond flour was refrigerated).
3. Whisk together wet ingredients.
4. Chop the macadamia nuts by placing them in a zip-lock and pounding them (if you don’t have a pounder, a can or jar will do the job). Don’t chop them too finely – just until the nuts are about 1/4 in size.
6. Add the macadamia nuts and coconut flakes and combine.
8. Bake for 10-12 minutes – until cookies just begin to get golden brown on top.
9. GENTLY move to the cooling rack. The cookies are most delicate right out of the oven and seem to firm up after cooling for a bit (**refrigerating them after fully cooled helps them get even more firm).
10. DIG IN! The crumble factor makes them especially good to top yogurt or oatmeal with, just sayin’
Okay, so these might not be the most beautiful cookies, but I’ve learned to appreciate them for their individuality. Here we have a Micky-Mouse wannabe:
A cookie growing a tail:
“Your eyes are stunning…”
….Yep, I have a bit too much time on my hands…
How do you think of new recipes? Do you have to experiment a lot before “perfecting” them?