I used to think I was allergic to all nuts. A year ago, testing revealed I had outgrown all the allergies except peanuts. One of the very first items I ever ate with nuts was the lacey macadamia nut cookie from Trader Joe’s. Delicious. I had to make a gluten free version so I could share them with my husband.
This recipe is my massive success. Easier than they look, these gluten free cookies are even better than the store bought version.
These cookies arguably have no flour, however, I think that they do, it just happens to be a very course nut flour. If macadamia nuts are not your thing you could easily substitute almond flour. I do think that the course grind adds a little crunch and texture that pure almond meal would miss out on though.
In the future I am going to play with this recipe and send it down the road towards florentines. But for the meantime these are a relatively simple, yet decadent treat.
Gluten Free Lacey Macadamia Nut Cookies
Ingredients
- 1/2 cup unsalted butter
- 130 g Brown Sugar
- 1/4 tsp salt
- 1 Tbs Milk
- 100 g Macadamia nuts Coarsely ground
- 1 tsp Vanilla
- 200 g Semisweet chocolate chips
Instructions
- Melt butter in saucepan over medium heat
- Keep heating until butter begins to foam and smell nutty
- Remove from heat as soon as butter solids begin to brown
- Stir in sugar, salt, nuts, milk and vanilla
- Preheat oven to 350 F
- Allow mix to solidify for 5-10 minutes
- Line baking sheet with silicone mat or parchment paper
- Drop scant teaspoons of mix on sheet 3 inches apart. The cookies will spread considerably
- Bake 6-8 minutes until golden brown. The cookies will start spreading at about minute 4
- Allow cookies to cool on sheet for 5 minutes then transfer to cooling rack
- Melt half the chocolate over a double boiler then stir in the remaining chocolate
- Spread the chocolate on the flat side of each cookie and make a zigzag pattern with a fork through the chocolate
- Let cool completely
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