PB and Macadamia Nut Cookies (gluten free, dairy free)

I recently had a friend that had to have surgery for an athletic injury, and I felt so bad for him that I said “I feel like I should make you dessert or something.  What do you like?  He said “Cookies, peanut butter macadamia nut are my favorite.”
Well, I don’t normally eat peanut butter because it is a legume.  It also tends to have mold considerations.  However, when someone says peanut butter, they expect peanut butter. There are substitutes that come close, but nothing tastes EXACTLY like peanut butter.  So, if you don’t eat peanut butter, you could easily substitute sunbutter or any nut butter instead.
This recipe is one I used to make all the time when I was getting my doctorate, and what I loved about it was it was simple, the texture is moist, and it’s quick. Since I used a natural peanut butter (and if you sub nuttbutter), I refrigerated the dough for an hour before baking just to make sure they wouldn’t spread too much, but if you’re impatient, go ahead and live on the edge.
PB and Macadamia Nut Cookies
1 cup natural peanut butter, oil stirred in
1 egg
3/4 cup coconut sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup macadamia nuts, chopped
Preheat oven to 350F. Mix all the ingredients together until a dough forms.  If it seems really wet and sticky, place in the fridge for an hour before baking.  Once cold, scoop little balls onto the baking sheet (golf balls or so).  Bake for 6 minutes, then press the dough down with a fork and bake for another 2-4 minutes.  I like mine moist and doughy, so I say bake less.  If you want it more dry and crumby, bake more.

Leave a Reply

Your email address will not be published. Required fields are marked *