Paleo Macadamia Cranberry Cookies
I love baking for fun. I find it very comforting, especially when the temperatures start to drop. And nothing can beat the smile on your family’s and friends’ face when you bake them some sweet treats. That being said, I don’t really consider myself a baker.
Without a recipe to follow, I’m helpless. I’m so impressed by people who can come up with cakes, pies and other treats’ recipes. Seriously, how do they do it?! Baking is a science, and…I’ve never been that of a scientist. Ahem. Just ask my mom about my science grades in high-school. Actually, don’t. Way too embarrassing. Anyways, I’m learning the baking science slowly but surely, and I find it fascinating. One thing that I find particularly challenging is “healthy” or “healthier” baking.
Paleo baking in particular is a though one. I’ve tried many recipes out there + my own creations, only to be disappointed most of the time. Paleo baking ingredients (like almond flour, coconut flour and so on) are not the cheapest so it really bums me out when a recipe fails. Plus it’s a lost opportunity to eat something delicious! This one, however, is not one of them!
Do you remember these paleo macadamia cookies I posted a little while ago? They’ve been super popular, thousands of readers have been loving it. I’ve been making them a lot and they work great every time, even with different brands of ingredients (the brands used can be important when baking paleo!).
I revisited them for the holiday season and added some dried cranberries. So merry and festive! You could also add white chocolate chips for the whole macadamia/cranberry/white chocolate cookie experience, but it would no longer be paleo. If you go down this road, reduce the quantity of cranberries and macadamia to be sure the cookies hold together.
Have fun baking this weekend!
Cal: 197 - Protein: 2.4g - Fat: 13.2g - Carbs: 12.4g - Fiber: 2.7g - Sugar: 8.8g
WW Old Points: 5 pts - Points+: 5 pts
- 3/4 cup whole raw macadamia nuts
- 1/2 cup dried cranberries, roughly chopped
- 1 cup almond flour or almond meal
- 1 cup unsweetened fine desiccated coconut
- 1/2 tsp ground ginger
- 1/4 tsp to 1/2 tsp ground nutmeg (depending on your taste)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 tsp baking soda
- 2 tbsp water, divided
- Preheat oven to 320F/160C. Line two baking sheets with parchment paper.
- Arrange macadamia nuts on a baking sheet in a single layer and bake for 6 to 8 minutes or until lightly toasted. Let them cool and chop them roughly.
- Reduce oven to 250F/120C.
- In a large bowl, combine almond flour, desiccated coconut, macadamia, cranberries, ginger and nutmeg.
- In a small saucepan, combine honey and coconut oil and melt gently over low heat. Mix baking soda with 1 tablespoon water and stir in honey/coconut oil mixture. Once the mixture froths up (this will only take a few seconds), remove from heat and pour on the dry ingredients. Add 1 tablespoon of water and mix well during 1-2 minutes.
- Form balls with the batter using a medium cookie/ice cream scoop (or about 1 1/2 tablespoons). Place them on the lined baking sheet and flatten them using the palm of your hand. They won't spread so shape them as neatly and roundly as you can. You should get about 14 cookies.
- Bake for 30 minutes or until golden. Remove from the oven and leave to cool completely, as they will be too fragile to pick up when still warm.
You could also add white chocolate chips for the whole macadamia/cranberry/white chocolate cookie experience, but it would no longer be paleo. If you go down this road, reduce the quantity of cranberries and macadamia to be sure the cookies hold together (1 1/4 cups total)
Adapted from my Paleo Macadamia Cookies recipe