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White Chocolate Macadamia Nut Cookies

By Mia Shettler

Serves

  • Makes plenty of cookies 

Ingredients

Raw Cookie Base Dough: 

  • 1 cup rolled quick oats 
  • 2 tbsp honey (or maple syrup) 
  • 2 tbsp coconut oil, melted 
  • 1/2 cup cashew butter 

White Chocolate Cranberry Macadamia Nut Flavour:

  • 1/4 tsp vanilla extract 
  • 1/4 cup macadamia nuts, chopped 
  • 1/4 cup dried cranberries 
  • 1/4 cup white chocolate chips/chunks 

Directions

  1. Add all Raw Cookie ingredients into a high-speed food processor and pulse until you achieve a dough-like consistency. The cookie dough should stick together when you press it between your fingers. 
  2. If you find that your dough is too crumbly, add 1 tsp more of melted coconut oil (a little goes a long way). Depending on how oily your nut butter is, you may have to add more oats to absorb some of the oil. Start by adding 1/4 cup at a time until you achieve the perfect consistency.
  3. Add the vanilla extract to the base dough and pule until incorporated. 
  4. Stir in chopped macadamia nuts, dried cranberries & white chocolate chunks. 
  5. Roll the dough into equal bite-sized balls. 

Tip

  • This recipe can be served immediately or frozen for up to three months!  
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