Flourless Chocolate Macadamia Cookies Food

FLOURLESS CHOCOLATE-MACADAMIA COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

COFFEE-CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside.
• Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature.
• In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks.

FLOURLESS WHITE CHOCOLATE MACADAMIA ALMOND COOKIES

Steps:

• Heat oven to 325°F Line cookie sheet with parchment paper.
• In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
• In a medium bowl, add almond meal, psyllium, baking soda and salt.
• Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
• Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
• Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
• Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
• Makes 30 cookies.

FREDDY'S CHOCOLATE CHIP COOKIES WITH MACADAMIA NUTS

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together the butter, both sugars and vanilla until fluffy.
• Beat in eggs.
• Sift together the flour, soda and salt; gradually adding to creamed mixture. Mix until well blended.
• Fold in chocolate chips and nuts.
• Using a small, greased ice cream scoop, drop the cookie dough onto a parchment lined baking sheet.
• Bake for about 10 minutes.
• Remove cookies from oven, cool 1 minute then transfer to wire rack.

FLOURLESS TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
• Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
• Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
• Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
• Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• In a bowl, cream butter, sugar and vanilla. Add egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 12 minutes or until golden. Cool on a wire rack. , For glaze, melt the caramels and cream in a saucepan over low heat, stirring until smooth. Drizzle over cooled cookies.