Low Carb Vanilla Macadamia Cookies
A delicious simple to make recipe. Vanilla, almonds and macadamia nuts are combined to create the most amazing tasting Low Carb Vanilla Macadamia Cookies.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 30 cookies
- 2 cups almond meal/flour
- 1/3 cup coconut flour
- 150 gms melted butter
- 50 gms chopped macadamia nuts
- 1/3 cup erythritol adjust for flavor
- 1 teaspoon baking powder
- 1½ teaspoon vanilla extract
- ½ teaspoon xanthan gum optional
- A pinch salt
Preheat oven to 150 C/300 F fan forced
With electric mixers, beat the butter with the sweetener until smooth and creamy.
Beat in the remaining dry ingredients.
Create a ball with the dough. Place a length of cling wrap on the bench and shape the dough along the middle of the wrap.
Using your hands, start to create a long cylinder shape cookie size in diameter, compressing the dough to remove any pockets of air.
Roll the cylinder up in the cling wrap and continue to roll and shape it into a nice round shape. The dough will be slightly sticky especially if it is warm. You can cut the dough in half and create 2 cylinders if it is easier.
Place the dough the fridge (or freeze) for approximately 30 minutes or till dough is firm.
To slice into biscuit rounds, simply unwrap dough and using a sharp knife slice off cookies approximately 5-7 mm thick, ready to bake. Smooth off edges with hands if desired.
Place onto baking paper and bake for 10-12 minutes at 150 C/300 F fan forced. Allow to cool on the tray.
These cookies are best eaten fresh but can be stored in an airtight container for up to 5 days.
Add pistachios or slivered/chopped blanched almonds in place of the macadamias.
For plain vanilla biscuits simply omit the addition of the chopped nuts.
Note that you can switch the sweetener used but erythritol is best to get a crispy crunchier finish. If using a stevia or monk fruit blend, add 3-4 tablespoons
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Fiber: 1g