I taunted you with these super simple lemon macadamia cookies a while back, but they were outvoted by the very delicious Hazelnut Chai Spice cookie. But to all you lemon lovers, never fear, finally here it is, the recipe!
This is a personal favourite – it is so quick to make and tastes divine. It is also gluten, dairy, grain, and low-fructose. However a warning is appropriate…you will not stop at one (at least I can’t)!
Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile. It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds. Use the zest of a pesticide free or organic lemon so you are not ingesting the chemicals and wax often applied to the peel.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and nut-meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Lemon Macadamia Cookies
- 150 g almond meal (1¼ firmly packed cups)
- 55 g macadamia nut oil (¼ cups)
- 50-85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 1 tsp vanilla -powder, extract or essence
- 1 lemon/s -finely grated zest of whole lemon plus 1 tbsp juice (very important or they will spread)
- 12 macadamia nuts (optional) to finish
- Preheat your oven to 150℃/300°F.
- In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
- Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
- Flatten with the back of the fork and top with a macadamia nut.
- Bake for 15 minutes or until just starting to brown lightly on top.
- Allow to cool on the tray (they will firm up as they cool). Enjoy!
- Airtight in the fridge or freezer.
Low-fructoseChoose brown rice syrup as your sweetener.
VeganChoose rice malt or maple syrup as your sweetener.
Nut-freeSorry, this is not the recipe for you (but there are plenty of nut-free options on the website). For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
What do you think of these beauties? I'd love your feedback in the comments below!