Merry Christmas! I hope you enjoy these tropical Christmas cookies as much as we did. 🙂 If you use coconut oil instead of butter, they make your whole house smell like a tropical oasis as they bake. Ahh…
Macadamia Nut Chocolate Chip Cookies
1/4 cup brown sugar, lightly packed
1/4 cup granulated sugar
1/2 cup coconut oil or butter, room temperature
1 teaspoon vanilla
1 1/4 cups whole-wheat pastry flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup macadamia nuts, coarsely chopped
1/2 cup milk chocolate chips
Preheat your oven to 350 F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the sugars and the oil or butter, whichever you are using, until well combined. Add the egg and vanilla, and beat until well incorporated.
Add the flour, baking soda, and salt, and beat until just combined.
Add the nuts and the chocolate. Mix them into the dough by hand with a spatula.
For each cookie, scoop out 1 tablespoon of dough and roll between your hands to form a dough ball. Place the balls on the prepared baking sheets, pressing down slightly to make them discs. Make sure to give them about an inch and a half to spread while baking.
Bake for about 12 minutes, or until cooked through, rotating the pans halfway through to ensure even baking.