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Macadamia Nut Butter Cookies

Nut butter cookies

Macadamia Nut Butter Cookies
Recipe by: Tumi Mogoai

2 cups macadamia nuts
3 tbsp Excella oil
3 tbsp coconut oil
pinch of salt
4–6 tbsp honey
1 cup unsalted butter softened but still cool
1 ¾ cups sugar plus a little extra 
1 large egg
½ cup dried cranberries
2 tsp vanilla extract
½ tsp salt
2 ¾ cups flour

For the nut butter:
Pour nuts into food processor. Process nuts until they are creamy. Add Excella oil, coconut oil, salt and honey. Blend until the nut butter is completely pureed. The macadamia nut butter will set up slightly once you refrigerate it. Adding coconut oil to the butter helps the macadamia nut butter to thicken. You can replace the coconut oil with just Excella oil for a runnier consistency.
Store in the refrigerator. The macadamia nut butter keeps in the refrigerator for up to two months.
For the cookies:
Preheat oven to 180C. 

 Grease or line two baking sheets with parchment paper. In a large bowl, mix the butter with a wooden spoon until it is light and fluffy. Add 1 cup of sugar and mix until well combined. Add remaining sugar and mix well. Add the egg, vanilla, and salt; mix to combine. Add flour in three additions, mixing until the flour is just incorporated after each addition. The mixture should be loose and crumbly. Add the cranberries. Using your hands, press the dough against the bottom and sides of the bowl to bring it together into one cohesive mass. Shape dough into 1 1/2-inch balls (about 1 tablespoon each) and place them about 1-inch apart on prepared baking sheets. Using the bottom of a glass or the tines of a fork, flatten the cookies gently then with a teaspoon, dollop the macadamia nut butter onto each cookie and swirl using a toothpick. 

 Bake until the cookies’ edges just begin to brown, about 10 to 12 minutes. Serve warm or at room temperature.

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