It’s fall! And for me that means it’s time to start baking! My first cookie recipe of the season blends delicious macadamia nuts with tart cranberries resulting in a perfect chewy-on-the-inside-crispy-on-the-outside cookie.
I’m using 100% whole wheat flour for this recipe to add more fiber making these cookies a bit healthier. I’m also reducing the amount of regular sugar by substituting some raw agave nectar. My favorite pairing for these cookies is a warm mug of homemade masala chai tea.
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Grind the macadamia nuts in a blender or food processor.
Mix together ground nuts and sugar, then stir in an egg.
Mix in flour until smooth then stir in dried cranberries.
Roll dough into balls, then press down to flatten. Bake for about 15 minutes.
Macadamia Nut and Cranberry Cookies
Preheat oven to 350°F. Prepare two baking sheets lined with Silpat or parchment paper and set aside. In a blender or food processor, coarsely grind the macadamia nuts and add to a bowl.
Mix together macadamia nuts, coconut oil, sugars, agave nectar and almond extract, then stir in an egg. Add the flour, baking soda, salt and nutmeg and mix until smooth, then stir in the cranberries.
On your baking sheets, drop balls of dough and flatten with palm of hand or fork. Bake for 13-15 minutes until golden outside and and chewy inside. Cool before serving.
Total Time: 45 minutes
Yield: makes about 2 dozen
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can I substitute the white and brown sugar with honey or molasses? or does it have to be granulated sugar
Hello – I have never tried using molasses in these but I would try your substitutes and see how the cookies turn out. It could be nice and chewy, let me know!
Hi Barb, I made these today and they are delish!! I didn’t have any agave so used maple syrup instead, they are so good just the right amount of sweetness. Thank you!!