Coconut, Chocolate Chip and Macadamia Cookies Recipe

Serves:

1-4

Ingredients

100g coconut oil
2 medium eggs
½ tsp vanilla paste
100g coconut sugar
¼ tsp sea salt
50g desiccated coconut
75g macadamia nuts, chopped/crushed
50g 85% dark chocolate chips
75g almond flour
30g coconut flour
black pepper, to taste

Method

1. Preheat the oven to 160°C (fan) and line a baking tray with parchment paper. Melt the coconut oil and allow it to cool slightly. Whisk together the eggs, vanilla paste and melted coconut oil in a mixing bowl until well combined.

2. In a separate bowl, combine the coconut sugar, salt, desiccated coconut, chopped macadamia nuts, dark chocolate chips, almond flour and coconut flour. Gradually add the wet ingredients to the dry mixture, stirring well to ensure even distribution. Allow the dough to rest for a few minutes to let the coconut flour absorb the moisture.

3. Take one dessertspoon-sized portion of the mix. Place on the lined baking tray and press flat, to approximately 6cm in diameter. Repeat with the rest of the mixture, leaving small gaps between the biscuits to allow for a slight spread as they cook.

4. Bake for 12–15 minutes, or until lightly golden. Allow the biscuits to cool completely before removing them from the tray. Store in an airtight container for freshness.

Extracted from The Anti-Inflammatory 30 Day Reset by Sophie Richards (Penguin Michael Joseph, £25). Photography by Clare Winfield

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