Combine light brown sugar and eggs until smooth. Add vanilla extract and macadamia nut butter and mix until smooth. Sprinkle macadamia nut flour onto mixture and mix until smooth and a homogenous dough forms.
3
Scoop onto parchment lined sheet pans and freeze the scooped dough for 15 minutes before baking (this step is optional, just know that the cookies will spread more). Sprinkle with coarse grain salt.
4
Bake smaller cookies for 14-15 minutes and larger ones 18-20 minutes. When finished the edges should be golden brown.
5
Cool on sheet pan before removing. These actually taste better and better as they sit, but you’re going to have a hard time keeping them around for that long!
Ingredients
2tbspmacadamia nut flour
1 ¾cupscup packed light brown sugar
2large eggs
½tsp teaspoon vanilla extract
1 ¾cupsmacadamia nut butter
Coarse salt for topping (optional)
Directions
1
Preheat oven to 350°F
2
Combine light brown sugar and eggs until smooth. Add vanilla extract and macadamia nut butter and mix until smooth. Sprinkle macadamia nut flour onto mixture and mix until smooth and a homogenous dough forms.
3
Scoop onto parchment lined sheet pans and freeze the scooped dough for 15 minutes before baking (this step is optional, just know that the cookies will spread more). Sprinkle with coarse grain salt.
4
Bake smaller cookies for 14-15 minutes and larger ones 18-20 minutes. When finished the edges should be golden brown.
5
Cool on sheet pan before removing. These actually taste better and better as they sit, but you’re going to have a hard time keeping them around for that long!
