Here is the variation of my chocolate cookies. I replaced the cocoa with ground almonds (almond meal), added 1 tsp of almond essence and used white chocolate instead of dark chocolate. One of my daughters hates dark chocolate…can you believe it…so these are for her!


White Chocolate, Macadamia and Almond Cookies
  • 125g butter, softened
  • 180g caster sugar
  • 1 tsp almond essence
  • 1 egg
  • 150g self-raising flour
  • 3 Tbsps ground almonds
  • 130g macadamia nuts, chopped
  • 150g white chocolate, chopped
  1. Pre-heat the oven to 170°C.
  2. Beat the softened butter, caster sugar and essence for 3 minutes. The mixture should be light in colour and fluffy. I used the paddle attachment on my kitchen mixer, or you can use electric egg beaters.
  3. Add the egg, and continue betting until combined (about 1 minute).
  4. Add sifted flour and ground almonds, fold into butter mixture using a wooden spoon.
  5. Finally, fold in your nuts and chocolate.
  6. Place spoonfuls of mixture onto cookie trays and bake at 170 degrees celsius for about 12 to 15 minutes.
  7. You will only fit 9 cookies on one tray as they need room to spread, you don't want a pizza cookie!
  8. When you take the cookies out of the oven, BANG the tray on top of the oven, forces them to collapse and become flat (yes, that is weird, but I use self-raising flour for texture, gives me too much poof, so I bang it out!).
  9. Makes 14 cookies