Introduction: Gluten Free Bittersweet Chocolate Macadamia Nut Cookies
These are my new favorite treat! I wanted to try a cookie using coconut palm sugar instead of regular white/brown sugar. It gives the cookie a much darker color, a slightly deeper taste, and less of a blood sugar spike due to the lower glycemic index of the coconut sugar. (Note: You can substitute regular brown sugar if you can't find coconut sugar) I added the macadamia nuts because I love how the saltiness of the nuts contrasts with the slightly sweet dark chocolate. This is very much an adult cookie....it is not overly sweet. My 3 year old did ask for seconds though :)
1 cup certified gluten-free oat flour (I make my own using rolled oats in the food processor...so easy and inexpensive)
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup cornstarch
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 cup coconut palm sugar
1 cup melted butter (2 sticks)
2 TB whole milk
1.5 tsp vanilla
1.5 cups bittersweet chocolate chips
1.5 cups chopped macadamia nuts (I chopped these in the food processor as well)
Using a whisk, mix your flours, cornstarch, xanthan gum, salt and baking soda together in a small bowl. Set aside.
In your stand mixer using the paddle attachment on low speed, mix the melted butter and coconut sugar. Add in the eggs, milk and vanilla. Slowly add your dry ingredient mix to the mixer bowl....mix until well combined. Add in your chocolate chips and macadamia nuts on the "stir" setting until they are just mixed in.
Chill the dough in the fridge for 30-45 minutes. Preheat your oven to 375 degrees. Drop by rounded tablespoon onto a baking sheet. Bake for 10-11 minutes. Makes about 39 cookies.
Notes: The only word I can use to describe eating one of these is heavenly. Its the kind of cookie you want to snack on with a cup of tea....every single day of the week :)