January is almost over so I think it is already a good time to post a slightly indulgent recipe. I love a good cookie and these have to be one of my favourites. The older I have got the more I prefer darker, less sweet chocolate and whoever decided salt and chocolate work so well together should be applauded. These cookies turn out crisp around the edges, soft in the middle and have a delicious mix of salted chocolate and creamy macadamia nuts. Best of all they are incredibly easy to make. Don’t be put off by the coconut oil if you hate the taste of coconut, you will hardly notice it once the cookies are baked. Finally if you don’t have macadamia nuts to hand, feel free to swap them for another nut like peanuts, or Brazil nuts. Alternatively, if you are allergic to nuts, simply replace them with more chocolate, for an extra chocolatey cookie.
Salted Chocolate and Macadamia Cookies – makes around 20 cookies
125 g cold coconut oil
150 g sugar
100 g dark muscavdo sugar
125ml coconut milk
1 tsp vanilla extract
1 tsp baking powder
100g vegan chocolate, chopped into chunks
100 g macadamia nuts, roughly chopped
flaked sea salt
Add the coconut oil and sugars into a large bowl and whisk until fully combined. Add the coconut milk and vanilla and lightly whisk, before adding the flour, baking powder, bicarb and a good pinch of flaky sea salt. Use a wooden spoon to stir the mix until forms a thick batter.
Fold through the chocolate chips and macadamia nuts and chill the batter for at least 1 hour.
Heat your oven to 180 c. Line a couple of baking sheets with baking parchment, then use your hands or a spoon to roll out plum-sized balls of the dough. Space them onto the baking tray, leaving a gap around them as they will spread out a little. Flatten the dough balls a little and sprinkle with a bit more flaky salt.
Bake in the oven for 12 to 15 mins or until the cookies have spread a little and are golden but they should still be soft in the middle.
Leave to cool before devouring!