Maca Chip Cookies
Fancy a sweet treat? Nikalene Riddle from Skinnymixers created these delicious cookies on a whim for her kids to enjoy as a treat for afternoon tea. Made with spelt flour and coconut sugar, this is a healthier alternative to traditional cookies. This is a very forgiving recipe, allowing you to adapt to your dietary needs and what you have in the cupboard.
Recipe Tester Feedback: "This recipe has become a favourite with me to accompany a cuppa with family or friends, or to give out occasionally to the grandkids. It’s a simple recipe and doesn’t take long to make." - Marie
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten / Nuts
Preparation Time 10 minutes
Cooking Time 10 minutes
Makes 20 cookies
Can be frozen
- macadamia nuts - 30g (*omit or replace with fruit for NF)
- butter - 130g, cubed
- coconut sugar - 100g
- egg - 1
- vanilla - 2 tsp, paste or vanilla essence
- spelt flour - 180g, white (*can use GF plain flour)
- bicarb soda - 1/2 tsp
- baking powder - 1/2 tsp
- salt - pinch
- chocolate chips - 130g, mini
- Preheat oven to 180C fan forced and line two baking trays with baking paper.
- Place macadamia nuts (30g) in the bowl. Chop Speed 5 / 2 seconds. Set aside.
- Add butter (130g), coconut sugar (100g), egg (1) and vanilla (2 tsp) to bowl. Program 2 minutes / Speed 3.
- Add white spelt flour (180g), bicarb soda (1/2 tsp), baking powder (1/2 tsp) and salt (pinch) to the bowl. Blend Speed 4 / 30 seconds.
- Add choc chips (130g) and reserved chopped macadamia nuts. Combine Reverse+Speed 2 / 30 seconds.
- Spoon walnut sized balls onto baking paper, ensuring to leave around 4 cm between each ball.
- Bake for 10 minutes or until golden brown on top. If you prefer a crispier biscuit, leave them for longer.
- Cool for 5 minutes before serving.