Luke Hines loves baking and eating all sorts of cookies, but his default when he makes them is always chocolate chip. He thought it was about time he mixed things up and created something a little different though equally as amazing.
Makes 12–14
WHAT YOU NEED
270g macadamia nut butter, plus extra if needed
2 eggs, whisked
3 tbsp melted coconut oil, plus extra if needed
90g coconut sugar
50g unflavoured collagen powder, plus extra if needed
2 tbsp coconut flour
1 tsp vanilla bean paste or powder
1 tsp gluten-free baking powder
¼ tsp sea salt
80g raw macadamia nuts, lightly toasted and roughly chopped
WHAT TO DO
Preheat the oven to 180°C and line a large baking tray with baking paper.
Place the macadamia nut butter, eggs, and coconut oil in a large bowl and mix
with a wooden spoon or spatula until well combined. Add the coconut sugar,
collagen powder, coconut flour, vanilla, baking powder, and salt and mix to form a slightly sticky, workable dough. If it’s too dry and crumbly, add a little more nut butter or coconut oil; if it’s too wet, add a little more collagen powder.
Fold the toasted macadamias into the dough, then dollop tablespoon
amounts onto the prepared tray, allowing a 5cm space between each.
Use the back of your spoon to press down slightly on each cookie to create
a flat top. Bake for 6–8 mins, or until the cookies are just golden brown
around the edges and still a little gooey in the middle. Allow to cool slightly
before transferring to a wire rack to cool completely. Store in an airtight
container in the pantry for up to 3 days, in the fridge for up to 1 week or freeze
for up to 1 month.
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