Macadamia choc chip oatmeal cookies

There aren't many combinations as rich and more-ish as choc chips and macadamias in a cookie, and when that delectable combination is paired with a healthy base, then halleluja there's a cookie that provides both nourishment and deliciousness. Try this recipe for the next time you're having friends over for tea, or when you're having yourself over for tea, you won't regret it! 

What you need:

2 1/2 tablespoons butter, softened

2 tablespoons honey

1 egg

1/4 cup almond meal (simply blend 1/4 cup almonds in to powder if you don't have almond meal) 

1 1/4 cup rolled oats

1/4 cup desiccated coconut

1/2 teaspoon baking soda

1 teaspoon cinnamon

50g good quality dark chocolate, chopped into small pieces 

1/4 cup macadamias, chopped  

optional extra: 1/2 cup dried apricots, chopped into small pieces, or any other dried fruit. 

What you do: 

Heat the over to 160 degrees celsius.

Cream the softened butter and honey with an electric mixer, or a whisk. Add the egg and continue beating until a creamy colour. 

Stir in the almond meal, rolled oats, coconut and cinnamon, and thoroughly mix. 

Fold in the chocolate and macadamias. Add the apricots at this stage if you are using them.  

The oatmeal cookie mixture with apricots, macadamias and dark chocolate. 

Scoop tablespoon size portions of mixture on to a baking tray lined with baking paper. This recipe should make around 16 small cookies, or 12 larger ones. 

Cook for 15-20 minutes or until the cookies are light brown. Allow the cookies to cool for 15 minutes before serving. Enjoy!

macadamia choc chip and apricot cookies fresh out of the oven.