Lemon Macadamia Cookie
Servings: 12 cookies
This Lemon Macadamia cookie recipe is gluten-free and dairy free and are just so delicious. They are easy to make and also freeze really well too.
Ingredients
- 150 g almond meal (1¼ firmly packed cups)
- 55 g macadamia or coconut oil (¼ cups) - melted
- 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
Instructions
- 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 (if using a Thermomix, mix 5-10 seconds, speed 5).
- If the dough feels too moist or oily, add more almond meal until it is thick and comes together easily.
- Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
- Flatten with 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!
Store
- Airtight in the fridge or freezer.