The nuttiness of these scrumptious chocolate chip cookies comes from nut butter rather than chopped nuts mixed through the cookie dough. I've experimented with several different nut butters such as cashew, brazil, macadamia and hazelnut. Some I've bought and others I've made myself. My favourite one to use though is macadamia nut butter because I find the resulting cookies are lovely and moist.
I came across the original recipe, from Paula over at the blog, Mixing It Up Hong Kong, a few years ago and I've only tinkered with it minimally. The original recipe is one written for the Thermomix but you can make it without one. As usual, I've reduced the sugar content. I find that less sugar is just fine as the chocolate chips add a sweetness too. I love to use dark chocolate chips in these cookies but you can use milk or white chocolate chips instead. I sometimes use nut butter instead of grinding whole nuts and blending with coconut oil as per the original recipe. This substitution is one of Paula's suggestions that you'll find at the bottom of her recipe page. It works well and saves some time too!
This quickly became my favourite chocolate chip cookie recipe. Here's how I make it:
Nutty Chocolate Chip Cookies
(Unsuitable for those with nut allergy.)
80g oat flour or ground whole oats
120g macadamia nut butter (store bought or homemade)
35g coconut or rapadura sugar
1 teaspoon vanilla
1 large free range egg
100g - 120g wholemeal spelt flour
1 Tablespoon milk
180g small choc chips
1. Preheat oven to 180C and line baking trays.
2. Beat nut butter, sugar & vanilla until very well blended.
3. Add egg and beat again until well blended. The mixture at this point is quite "sticky".
4. In a separate bowl, mix the oat flour and 100g of the wholemeal spelt flour.
5. Make a well in the centre of the flours and spoon the sticky nut butter mixture into it.
6. Add in milk and then mix until well combined. *While this cookie dough is fairly sticky,
mix in the extra 20g flour if you feel it is too wet at this point.*
7. Gently mix through chocolate chips.
8. Using damp hands, roll tablespoonfuls of cookie dough into balls and place on trays.
Flatten each slightly with your fingers.
9. Bake until lightly golden and cool on wire racks.
Every batch of these I make NEVER makes it into our biscuit tin without several or more cookies mysteriously disappearing from the cooling rack. I often have to stand guard just so they don't all disappear in one go!