Go Back
–+ servings
Raw Chocolate Macadamia Cookies – vegetarian recipe
Stav Kogan

Raw Chocolate Macadamia Cookies

Craving a decadent chocolate cookie without the guilt? These Raw Chocolate Macadamia Cookies are your answer! They're deeply fudgy, packed with buttery macadamia nuts, and incredibly easy to whip up. Made with wholesome ingredients and gently warmed in a dehydrator to preserve nu
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours
Servings: 24 serving
Calories: 143
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (135 g / 4.8 oz) macadamia nuts, chopped
  • 1/2 cup (45 g / 1.59 oz) cacao powder
  • 2 cups (192 g / 6.8 oz) almond flour
  • 1/2 cup (70 g / 2.47 oz) ground flax
  • 3 Tbsp (45 ml) coconut oil, melted
  • 1/3 cup (65 g / 2.29 oz) Stevia or natural sweetener of your choice
  • 1/3 cup (80 ml) water
  • 1/2 teaspoon (2.5 ml / 0.1 fl oz) pure vanilla extract
  • For a fudgier, brownie-like cookie, reduce the final dehydration time. For a crisper cookie, press them thinner and dehydrate for an extra hour or two.
  • Feel free to swap macadamia nuts for other low-carb nuts like pecans or walnuts. You can also add a tablespoon of chia seeds for an extra nutritional boost.
  • Store these cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks for maximum freshness.

Method
 

  1. Preparation
  2. In a large bowl, whisk together the almond flour, ground flax, and cacao powder.
  3. Add the melted coconut oil, water, sweetener, and vanilla extract.
  4. Mix thoroughly until a sticky dough forms.
  5. Fold in the chopped macadamia nuts until they are evenly distributed throughout the dough.
  6. Scoop the mixture by the tablespoon, roll into balls, and then press flat between your palms to form cookie shapes.
  7. Place the cookies on your dehydrator screens, leaving a little space between each one.
  8. Dehydrate for 1 hour at 145°F / 63°C.
  9. Reduce the heat to 116°F / 47°C and continue dehydrating for 5-7 hours, or until the cookies are firm on the outside and slightly chewy inside.
  10. Add a pinch of sea salt or a 1/4 teaspoon (20 ml / 0.7 fl oz) of espresso powder to the dry to intensify the deep chocolate flavor.

Nutrition

Calories: 143kcalCarbohydrates: 7gProtein: 3.5gFat: 13g

Tried this recipe?

Let us know how it was!