Bake with ingredients fortified with calcium and fiber to keep the gut happy.
Phoenix Healthy Food Examiner, Tiffani Maynor, modified the ingredients of a traditional macadamia nut cookie recipe. The improved recipe is made with Bob’s Red Mill brand of almond, oatmeal, and rice flour combined.
Butter, eggs, and sugar were removed from the traditional recipe to reduce calories. Sugar from the traditional recipe is substituted with Heavenly Organics’ brand of raw organic honey.
Coconut oil, stevia, Greek yogurt, and applesauce are incorporated into the recipe to create a moist texture from the inside-out.
1 cup of Bob’s Red Mill almond flour
1/2 cup of Bob’s Red Mill oat flour
1/2 cup of Bob’s Red Mill sweet or brown rice flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of ground cinnamon
1 tablespoon of Truvia sweetener
1/2 cup of toasted macadamia nuts (chopped)
1/2 cup of toasted almonds (chopped)
1 teaspoon of pure vanilla extract
1/4 cup of coconut oil
1/4 cup of sunflower oil
1/4 cup of applesauce
1/4 cup of plain Greek yogurt
1/2 cup of Heavenly Organics’ brand organic neem honey
1/4 cup of Heavenly Organics’ brand raw white honey
3 cookie sheets lined with parchment paper
2 medium size mixing bowls
1 electric mixer
1. Preheat oven to 375 degrees.
2. Place macadamia nuts and almonds onto a cookie sheet lined with parchment paper.
3. Place cookie sheet into the oven; bake for 15 minutes until lightly toasted.
4. Remove cookie sheet from the oven and set to the side to cool.
1. Add coconut and sunflower oil to a mixing bowl with Truvia sweetener.
2. Blend contents with an electric mixer for one minute on low speed.
3. Mix in honey and vanilla extract on medium speed for approximately one minute.
4. Mix in yogurt and applesauce with wet ingredients; contents should appear smooth.
5. Combine and sift baking soda, baking powder, salt, cinnamon, and flour together into a separate mixing bowl.
6. Add flour mixture to wet ingredients; mix in 1/4 cup of flour at a time.
7. Blend dry ingredients with electric mixer slowly or until batter is incorporated.
8. Stir in almonds and macadamia nuts.
9. Use a teaspoon or small ice cream scoop to scoop out cookie dough.
10. Place each spoonful of dough at least two to three inches apart onto cookie sheets.
11. Bake cookies for approximately 12 to 14 minutes at 375 degrees; cool and serve.