Macadamia Oat Cookies

I thought about what I would name these cookies, and I had a difficult time deciding. Whenever you put macadamia nuts in cookies, and add the word “chocolate”, people think of white chocolate. White chocolate macadamia nut cookies, that’s a standard. Which is why I didn’t want to add the word, eventhough there is chocolate involved: as a drizzle on top, and it’s the good stuff, too (72% dark chocolate). Also, these are kind of oatmeal cookies, as I didn’t feel like using flour, or grinding the oats into a flour, or using more nuts as a base: therefore, oats it was. And, finally, I added vanilla protein powder, to make these babies even healthier. “Vanilla Protein Macadamia Nut Oatmeal Chocolate Drizzled Cookies” seemed too long, especially had I added that these are both vegan and sugarfree. Oh, the problems of a food blogger. 🙂

I am so glad this week is coming to an end, as it really didn’t start out too well for me. I noticed Sunday night I was feeling a bit under weather, and by Monday morning I was full-on flu-ey, went through two packs of tissues in an hour, and had quite the resemblance with Rudolf the red-nosed Reindeer, but a very sad and icky version. Can you picture it?

Anyways, this week has not been the busiest of all, but somehow I feel like the flashy excitement is wearing off, leaving me (and everyone else who started working with me) slightly worn out. To say I am already looking forward to the first break in three weeks is an understatement…

So, now that it’s almost the weekend, I figure it’s time to leave this “bad” week behind and focus on better things. Like these cookies. Oh, and my boyfriend is coming to visit me.

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These Macadamia Oat Cookies are perfect to prepare before a busy week, for those long stretches of a work day when you feel like you can’t get through another minute of your day. They are chocolatey, chewy, have a fun crunch and are healthier than any store-bought chocolate-nut cookies. Guaranteed.

Macadamia Oat Cookies

  • Servings: 14
  • Time: 20 min. + 10 min.
  • Print

Ingredients:

  • 1 cup oats
  • 1/4 cup sweet lupins vanilla protein powder
  • 1/4 cup chopped macadamia nuts
  • 1 chia egg (1 Tbs. chia seeds + 3 Tbs. water)
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 7 dates, blended with 1/4 cup + 1/8 cup water
  • 1 Tbs. macadamia nut oil

for the chocolate drizzle:

  • 1/4 cup dark chocolate (72%)
  • 2 tsp. unsweetened cocoa powder
  • 1/2 tsp. coconut oil

Procedure:

1. Preheat the oven to 175°C (350°F). Mix together the chia seeds with the water, and set aside.

2. Put all the dry ingredients in a bowl and stir together.

3. Mix the oil, “egg” and the blended dates to the bowl, and mix together using a spoon, until you have a smooth dough.

4. Roll the dough into small balls and set on a baking tin lined with baking parchment.

5. Smooth out the dough balls with your hands or a spatula.

6. Bake for 10 minutes, then take out of the oven and allow to cool completely.

7. Heat the chocolate, coconut oil and cocoa over a water bath, then drizzle chocolate on the cookies. Allow to cool again, then store in an airtight container.

The great news is that these cookies are very quick and easy to throw together, and you can sub out any ingredients you don’t like…but I do suggest you try making these with macadamia nuts at least once, as I truly adore this version! (So does my sister.)

So, whip up a batch by whisking together the chia egg, date sweetener and the rest of the ingredients in a bowl:

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Roll into same-sized balls of dough, and set on baking sheet:

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Flatten slightly…and BAKE! (Yup, it’s rocket science, ain’t it!)

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Once they are out of the oven, really make sure they are cooled completely before starting with the chocolate drizzle, otherwise the chocolate will take forever to dry! This is the fun part!!! You can make all kinds of fun patterns or swirls…I find it somehow therapeutic and exciting at the same time. I think that inner child of mine somehow always surfaces when decorating things.

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I took the baking parchment off of the warm baking tin, and pushed the cooled cookies closer together before starting with the drizzling.

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I added the extra cocoa powder and coconut oil to make the chocolate mixture thicker but still fluid enough to drizzle! Of course, you could just stick to molten chocolate, but I find it becomes a little too runny. Another option would be to skip the chocolate alltogether, if for some reason you don’t want these to have chocolate.

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These cookies are nice and soft on the inside, lightly sweet, and quite filling due to the oats and vanilla protein powder! Take them to work on Monday to share with equally demotivated colleauges, or look forward to enjoying one (or 2/3/4/5…) when you come home after a busy day. Dipped in some coconut milk, these are truly divine!

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Just remember: It’s important to keep the cookies in an airtight container so that they won’t turn soggy!

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Happy weekend, everybody!

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2 thoughts on “Macadamia Oat Cookies

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