Blackberry Macadamia Nut Chocolate Chip Cookies 6


UPC’s Blackberry Macadamia Nut Chocolate Chip Cookies:

Blackberry Macadamia Nut Chocolate Chip Cookies
Need amazing baked grain-free Paleo recipes for some delicious cookies? These Blackberry Macadamia Nut Chocolate Chip Cookies are just the thing for any occasion!
Author:
Recipe type: Dessert
Serves: 30-35
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Dry Ingredients:
  • 1 cup Cashew Flour (Almond Flour will work too)
  • 1 cup Arrowroot Flour
  • 1 cup Coconut Flour
  • 1 cup Shredded Coconut
  • 1 teaspoon Baking Soda
  • ½ tablespoon Sea Salt
  • Wet Ingredients:
  • ½ cup Coconut Oil, melted
  • ⅓ cup Raw Honey, melted
  • 2 pints Blackberries, pureed (raspberries will work too)
  • 4 eggs, fully whisked
  • 1 tablespoon Vanilla Extract
  • To be added last:
  • ¾ cup Roasted Macadamia Nuts (make sure they're roasted, and not salted - if need be, roast your own)
  • ¾ cup Chocolate Chips (dairy and soy free)
Instructions
  1. Pre-heat the oven to 350.
  2. In a large mixing bowl, mix the dry ingredients together (cashew flour, arrowroot flour, coconut flour, shredded coconut, baking soda, salt).
  3. In a medium mixing bowl, mix the wet ingredients together (blackberry puree, eggs, coconut oil, honey, vanilla extract).
  4. Combine the wet and dry ingredients in the large mixing bowl and mix thoroughly.
  5. Add the macadamia nuts and chocolate, continuing the mixing until the macadamia nuts and chocolate are well mixed in.
  6. Using a tablespoon put approximately 2 tablespoon sized chunks of the cookie dough onto a silicone bake mat (you'll need two for this recipe).
  7. Place the bake mats (on their trays) in the oven and bake for 30 minutes.
  8. When done, carefully remove each cookie from the bake mats, and place them on a folded paper bag (or paper towels) to rest for 10 minutes before consuming. Now serve and enjoy!
Notes
If you don't have a silicone bake mat, get one! But in the mean time, you can also use wax paper, a greased baking pan, or greased aluminum foil.
These came out perfect for me! They were not too sweet, quite delicious, and had a LOT of flavor! Just exactly the way I like it! Now, when I say "they had a lot of flavor" what I really mean is that each of the ingredients can be tasted and enjoyed in each bite. The cashew flour really adds a "creamy" feel to the cookies; as though they were cooked with butter and it combines very nicely with the coconut oil. The coconut flour and shredded coconut are definitely there when you take a bite of these. Even the honey has a noticeable flavor, not just a sweetness.

 

I love using the oven. I’ve had more fun than my fair share with roasts, oven-smoked meats, dehydrated vegetables, frittatas, bacon egg cups, and an countless other wonderful oven-based meals! The oven has been quite good to me over the years. I even occasionally foray into the art of baking. And I’m not talking about Baked Maduros, or baking some Stuffed Mushrooms. No, I’m talking about real baking. I’m talking about baked delights like these Sweet Potato Ginger Puffs that I put together for a party some time ago (Spring 2013).

Baking is an interesting counterpoint to stove-top cooking for me. I almost never cook from a recipe. In fact, until I started sharing my Culinary Creations with you all, I didn’t even think about recipes! (Story Time!) I had a very good friend come up to me to ask for a recipe of mine after a birthday party of mine a few years ago, which I had effectively catered myself. She doesn’t typically eat red meat, though does occasionally make exceptions for a steak house or a particular hot-spot burger joint. I had made a pulled-sirloin dish with a smokey mango chutney as a salsa, and she loved it so much she went back for seconds, and then thirds!
I was flattered and delighted that she’d thought so highly of my food. I enjoyed it myself! Here’s the rub, though: I had absolutely no idea how I’d made it! “How is that possible?” You ask. Well, that’s a great question, and one which I am not entirely certain of myself. I did the best I could to come up with a recipe which would yield a similar outcome, and I’m certain I was close, but the truth is that I never used to think about what I was doing with my food. It was entirely instinctual to me. In fact, even now I will create a meal, and then write down what I did after the fact.

I know I’ve talked about this before, but there’s a reason I brought this up now:

Baking is different.

When you’re baking, there’s no opportunity to make “course corrections” in the middle of the recipe. See, I rely on this heavily in my cooking. I add this and that as the recipe moves forward all the time with the confidence that my end-result is going to be great! In fact, I have designed recipes where different ingredients are added at different times intentionally. But Baking is different. You simply cannot change the product to suit your intention in the middle of the recipe. It’s “prep” and then “bake”. There’s no intermediary step. And once you start the “bake” step, you can’t stop.

So when I’m baking, I follow a recipe.

That’s not to say that I don’t make things up, modify the recipes, or even design my own recipes. The Sweet Potato Ginger Puffs that I made this spring were an entirely, 100% UPC Created recipe, from scratch, neither inspired nor adapted from anyone or any other recipe.
But even with those, I wrote down everything first, carefully measured, considered, and even modified my recipe. But I did it all before I started. Once I started, I followed my own recipe to the “T”. I didn’t miss any ingredients, and followed each step exactly.

So, in creating today’s recipe, here is where I got the original version:

This recipe is adapted from the awesome Chocolate Chip n’ Macadamia Nut Cookies recipe on Amazing Paleo! (www.amazingpaleo.com)

If you’re going to be baking cookies, or any kind of baked goods, I highly recommend perusing what Amazing Paleo! has on their racks. They’ve got some amazing recipes, completely worthy of their name, and I am SO glad that I knew about them when it was time for me to put together a cookie recipe of my own!

So, without further Adieu:

BlackberryMacadamiaNutChocolateChipCookies

UPC’s Blackberry Macadamia Nut Chocolate Chip Cookies; What you’ll need:

  • BlackberryMacadamiaNutChocolateChipCookies-IngredientsDry Ingredients:
  • 1 cup Cashew Flour (Almond Flour will work too)
  • 1 cup Arrowroot Flour
  • 1 cup Coconut Flour
  • 1 cup Shredded Coconut
  • 1 teaspoon Baking Soda
  • 1/2 tablespoon Sea Salt
  • Wet Ingredients:
  • 1/2 cup Coconut Oil, melted
  • 1/3 cup Raw Honey, melted
  • 2 pints Blackberries, pureed (raspberries will work too)
  • 4 eggs, fully whisked
  • 1 tablespoon Vanilla Extract
  • To be added last:
  • 3/4 cup Roasted Macadamia Nuts (make sure they’re roasted, and not salted – if need be, roast your own)
  • 3/4 cup Chocolate Chips (dairy and soy free)

Prep time: 15 minutes
Bake time: 30 minutes
Serving size: about 30-35 cookies. (Depending on how large your cookies end up being)

1. Pre-heat the oven to 350.

2. In a large mixing bowl, mix the dry ingredients together (cashew flour, arrowroot flour, coconut flour, shredded coconut, baking soda, salt).

3. In a medium mixing bowl, mix the wet ingredients together (blackberry puree, eggs, coconut oil, honey, vanilla extract).

4. Combine the wet and dry ingredients in the large mixing bowl and mix thoroughly.

5. Add the macadamia nuts and chocolate, continuing the mixing until the macadamia nuts and chocolate are well mixed in.

BlackberryMacadamiaNutChocolateChipCookies-Mixed

6. Using a tablespoon put approximately 2 tablespoon sized chunks of the cookie dough onto a silicone bake mat (you’ll need two for this recipe).
Note: If you don’t have a silicone bake mat, get one! But in the mean time, you can also use wax paper, a greased baking pan, or greased aluminum foil.

7. Place the bake mats (on their trays) in the oven and bake for 30 minutes.

BlackberryMacadamiaNutChocolateChipCookies-Baked_Closeup

8. When done, carefully remove each cookie from the bake mats, and place them on a folded paper bag (or paper towels) to rest for 10 minutes before consuming. Now serve and enjoy!

Thoughts:

These came out perfect for me! They were not too sweet, quite delicious, and had a LOT of flavor! Just exactly the way I like it! My wife tried these, and she wants me to add them to our “regular” planning for parties, entertaining, etc. Apparently they were a hit with her! This is definitely a good thing!

BlackberryMacadamiaNutChocolateChipCookies

Now, when I say “they had a lot of flavor” what I really mean is that each of the ingredients can be tasted and enjoyed in each bite. The cashew flour really adds a “creamy” feel to the cookies; as though they were cooked with butter! It combines very nicely with the coconut oil! The coconut flour and shredded coconut are definitely there when you take a bite of these. Even the honey has a noticeable flavor, not just a sweetness. As I said above, this is just the way I like it! I want my ingredients to work together to create an amazing flavor; I’m not really interested in having flavorless fillers that don’t do anything for my recipe. So, if that’s how you describe yourself, as someone who loves to really taste your foods, then this recipe will be PERFECT for you!

Questions:

  • Do you make cookies, or other baked goods, regularly? For special occasions?
  • Are you the “baker” in your group of friends?
  • Which resources or websites do you use when you’re starting your bake-a-thon for a big event?
  • Have you ever tried combining a fruit with chocolate? Did it work?

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