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.
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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 (fan-forced).
- 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.