Gluten-Free Chocolate Carob Chip Macadamia Nut Cookies Recipe

Name: Gluten-Free Chocolate Carob Chip Macadamia Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, room temperature; 3/4 cup agave nectar or 1 cup sugar; 1 egg; 1 teaspoon vanilla; 1 1/4 cups GF Flour Mix*; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon xanthan gum; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup or more/less; carob chips; 1 cup or more/less macadamia nuts (corsely chopped); yields: 24 cookies

Servings: persons

1/2 cup butter, room temperature
3/4 cup agave nectar or 1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups GF Flour Mix*
1/2 cup unsweetened cocoa powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup or more/less
carob chips
1 cup or more/less macadamia nuts (corsely chopped)
yields: 24 cookies

1
Preheat oven to 350 F. Line a baking sheet with parchment paper.
2
In the bowl of an electric mixer, cream butter and sugar/agave nectar until smooth (3-4 minutes). Add in egg and vanilla, continuing to beat for another 2-3 minutes.
3
In a separate bowl, whisk together remaining ingredients (GF flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt). Add to butter/sugar/egg mixture, Add frozen carob chips and macadamia nuts
4
*hand-mixing for another 1-2 minutes until fully incorporated.
5
Using a melon baller scoop out ndividual balls and place on prepared baking sheet approximately 2 inches apart. using the flat bottom of a glass thats been encased in parchment paper, slightly flatten the dough to about 1/4-inch thickness. Bake for 8-9 minutes, slightly longer (11 min) if a crisper cookie is desired) and immediately remove from oven. (NOTE: cookies may seem slightly under-baked when coming out of the oven, but they will harden as they cool). Allow cookies to cool on baking sheet for 1-2 minutes before moving onto a wire rack to cool completely. If making Oreo version add creme filling and sandwich with another cookie at this point.
6
This cookie trcipe was inspired by a gluten free oreo cookie recipe that I substituired out the sugar (allergic) for Blue Agave Nectar and added in the carob chips and macadamia nuts.
7
*Chef's note- these cookies are awsome straight out of freezer.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter, room temperature, 3/4 cup agave nectar or 1 cup sugar, 1 egg, 1 teaspoon vanilla, and more.

Yes, Gluten-Free Chocolate Carob Chip Macadamia Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Carob Chip Macadamia Nut Cookies

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