Phoenix Cookies

Tonight, we’re teaching our Food Allergies for the Holidays class – we teach it every year, but every year the recipe list gets longer as we come up with more and more delicious holiday treats!

As I was adding this one into the handout, I thought oooh! I should share this with everyone! I made these spontaneously while visiting my sister-in-law in Phoenix, hence the name. Macadamia Chocolate Chunk is a very popular cookie, but this is one of those cases where the paleo version is so much better, because the *whole cookie* is macadamia, not just one or two bits of nut. Oh so decadent!

Ingredients:
About 3 cups macadamia nuts, ground with some small chunks left
1 cup shredded coconut
¼ cup honey
2-3 eggs
1 bar of fair trade dark chocolate, chopped
¼ cup coconut oil
pinch of salt
a bit of cardamom, cinnamon, and nutmeg

Combine all ingredients, spoon out as cookie blobs onto a greased cookie sheet. Bake at 350 for 10-15 minutes, until golden brown.

And really, you should probably make a double batch…
This batch didn’t last long enough for them even to cool!