Ingredients
1 cup Macadamia nut better
1/4 cup organic honey
1/4 coconut oil
1 tsp vanilla
1 large egg, whisked
3 T coconut flour
pinch of sea salt
1/2 cup chocolate chips
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Electric countertop composter — food scraps to dirt overnight
Temperature-controlled tempering for chocolate work
Cascading chocolate fountain — strawberries, marshmallows, party
Class K kitchen fire extinguisher — grease and oil fire safety
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Electric countertop composter — food scraps to dirt overnight
Temperature-controlled tempering for chocolate work
Cascading chocolate fountain — strawberries, marshmallows, party
Class K kitchen fire extinguisher — grease and oil fire safety
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350. Line two backing sheets with parchment paper combine macadamia nut butter, honey, coconut oil, vanilla and egg. Add coconut flour and salt and mix well. Fold in chocolate chipsl Refrigerate batter 10-12 minutes until firmed up. Used tablespoon to scoop dough onto prepared sheets. Bake 13-15 minutes or until cookies are slightly browned. Remove from the oven and transfer to rack immediately to cool