These chocolate, strawberry and macadamia cookies are one of the best things I’ve ever made. I just cannot put into words how incredible they taste! I was so excited making them, every time I added an ingredient and tried the mixture they just kept getting better and better, and once they were out the oven and ready to eat, I was literally running around the kitchen forcing my housemates to try them! The best thing about these cookies are the way the strawberries, coconut, macadamia nuts and cacao come together to make the perfect combination of flavours and textures! The cookies have such a lovely outer crust and then inside they’re so soft and creamy, and the macadamia nuts add such a wonderful crunch – kind of like a biscuit! They’re just bites of heaven! I’m not the biggest fan of coconut (I hate, hate, hate creamed coconut, coconut water and even cooking with coconut oil) but I just love these!
Of course the cookies are super healthy too! The coconut sugar is such a great replacement for normal sugar! It’s so rich in nutrients and anti-inflammatories, and it has a low Glycemic Index. I used coconut nectar which is a little different to palm and coconut palm sugars, which are sometimes mixed with cane sugar or a variety of malt-based ingredients meaning they’re typically more processed and have lower nutritional values and a higher glycemic index. As well as the coconut, the raw cacao is one of the best sources of antioxidants so you can eat these cookies knowing they’re help protecting you from disease! The strawberries are also nutrient rich and packed with antioxidants like vitamin C! Each ingredient is giving your body nutrients, vitamins and minerals to make it stronger and healthier!
Unfortunately the photos didn’t turn out quite as well I was hoping – probably not helped by the fact I’ve lost the USB cable for my digital SLR. You’ll just have to trust me how amazing the cookies taste!
Ingredients (makes eight cookies)
- 125g of coconut oil (I like Lucy Bee extra virgin organic coconut oil)
- 200g of coconut nectar
- 1 egg
- 240g of buckwheat flour
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 3 tbsp of raw cacao powder
- 75g of macadamia nuts
- handful of organic strawberries
Method
Pre-heat your oven to 180 degrees Celsius.
Using a food processor, mix the sugar and coconut oil together (no need to heat up the coconut oil beforehand!). It won’t look like there’s enough coconut oil in the mixture, but trust me there is!
Once this has formed a kind of sticky breadcrumb-like mixture, beat an egg in a separate bowl and then add into the butter and sugar mixture and mix together slowly. Next, slowly add the flour in a bit at a time, mixing thoroughly each time.
After all the flour has been added, pop in the salt, baking powder and raw cacao and mix together again.
To bake, lay out some baking parchment on a baking tray and roll the mixture into small balls. At the same time, add in a couple of macadamia nuts to each cookie, rolling the nuts into the cookie in your palms. Flatten the balls into a cookie shape on the tray using your fingers. The recipe should make about 8 medium to large sized cookies.
Bake for ten minutes until the cookies are starting to split open slightly, then let rest for another ten minutes. I pressed the strawberry segments into the cookies whilst they were fresh out the oven – but this is up to you!
Enjoy! ❤
One girl & paleo 
Gorgeous recipe and lovely blog
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