Mac Butter Cookies


Mac Butter Chocolate Chip Cookies

1 cup macadamia butter

¼ cup honey or maple syrup

4 Tbsp butter (or coconut oil or cocoa butter)

1 egg

½ t salt

2 Tbsp coconut flour (tapioca starch may also be used and will yield a slightly chewier texture)

1/3 c chocolate chips or shaved chocolate bar


-Preheat oven to 350º and place butter in a small dish to melt while oven heats

-Mix nut butter, sweetener, egg and melted butter together (I usually use a food processor as I’ve just made the nut butter from nut meal)

-Add coconut flour and mix until incorporated, then stir in chocolate chips.  If you’ve shaved a chocolate bar, you can just pulse to combine in a processor. 

-Refrigerate batter until cold (will become more stiff as the butter hardens, resulting in cookies that spread less when baked.  If you don’t mind the spread, then just skip the chilling time.   If your nut butter came straight from the fridge, you might not need to chill the batter) then drop tablespoon-sized balls onto a parchment-lined cookie sheet.

-Bake 11 minutes or until edges are lightly browned.  Cool on sheets for a few minutes before removing to a rack to cool completely


Yield: about 18-24 cookies, depending on how much dough you eat Smile