Crank the oven – it's time to enjoy all the gooeyness and less of the guilt with a batch of Luke Hines' epic Golden Chocadamia Cookies. Pop them in a jar with a ribbon for a last-minute Christmas gift, add them to the Christmas table for a gluten-free dessert option or simply sling back the entire tray yourself on Christmas morning because it's 2021 and, gosh darn it, you deserve it.
This dude has mastered the art of the remorse-free dessert – his Insta feed is full of gluten-free, dairy-free, refined-sugar-free and low-carb goodies and he's also shared the love in 14 cookbooks to date. The TV host, nutrition coach, trainer and best-selling author has just published his most recent cookbook, Guilt-Free Snacks, which is jam-packed with sweet and savoury recipes to stave off the hunger while keeping your health in check.
We raided the cookbook to find this moreish recipe for a divinely gooey-meets-crunchy cookie studded with roasted macadamias and chocolate chunks. If anyone needs us, we'll be hiding in the pantry with a fresh batch.
185 g (1 cup) coconut sugar
125 ml (1⁄2 cup) melted butter or coconut oil
200 g (2 cups) blanched almond meal
250 g (2 cups) arrowroot or tapioca flour
1 teaspoon vanilla bean paste or powder
1 teaspoon gluten-free baking powder
1⁄2 teaspoon sea salt
160 g (1 cup) roughly chopped macadamia nuts, lightly toasted
250 g (1 cup) chopped dark chocolate (80% cacao minimum or make your own using Luke's recipe on his Insta feed or in the cookbook)
Place the eggs, coconut sugar and butter or coconut oil in a bowl and whisk well to form a wet, sticky golden paste. The coconut sugar will break down and become caramel-like. Add the almond meal, arrowroot or tapioca flour, vanilla, baking powder and salt and mix until completely incorporated to form a wet, workable and chunky dough. If the dough is too wet, add a little more almond meal; if it’s too dry, add a little more melted butter or coconut oil.
Once you’re happy with the dough, fold through the macadamia nuts and chocolate. Cover the bowl with plastic wrap and transfer to the fridge for 15–30 minutes to firm up.
Preheat the oven to 180°C and line two baking trays with baking paper.
Divide the dough into 10 to 12 evenly sized portions, roll into balls and place on the prepared trays, allowing room for spreading. Bake for 10–12 minutes, or until the cookies are golden brown and cooked through. Allow to cool and crisp up nicely on the trays before serving. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Recipe courtesy of Guilt-Free Snacks by Luke Hines, Published by Plum, RRP $26.99, Photography by Rob Palmer and Mark Roper
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