POMPOM WHITE CHOC MACADAMIA NUT COOKIES
175g unsalted butter, softened
70g coconut sugar
70g white monk fruit sugar
1/8 tsp salt
2 large egg yolks
2 tsp vanilla extract
225g PomPom Paddock Cauliflower Mix
75g white rice flour
1/2 tsp baking powder
100g macadamias, roughly chopped into halves (large pieces)
125g white eating chocolate, chopped into very small pieces (smaller than nuts)
Mix butter, sugar and salt until smooth. Add egg yolks and vanilla, mix until well combined. Add baking powder, rice flour and half the flour. Mix until the flour is incorporated.Add remaining flour and mix again until the flour is incorporated. Fold through the macadamia nuts and chocolate.
Roll and press mixture together into a 22cm log. Roll up in cling wrap or baking paper, twist ends then refrigerate for 2 hours. Preheat oven to 200C or 180C/ fan forced. Line 2 trays with baking paper. Remove log from the fridge, and slice into 1.75cm thick slices.
Place 6 on each tray, bake for 10 minutes. Turn oven down to 170C/340F or 150C/300F fan forced, switch the trays between shelves. Bake 15 minutes, remove from oven and cool cookies on tray. Cool fully before serving.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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