[RECIPE IN SHOW NOTES] 

Need to rethink that jar of Almond Butter you bought in a fit of do-good resolve? I can relate to LOVING the look of an expensive jar of nut butter while in the shops but once trying (and failing) to spread it on toast you realise it's stiffer than a rock of half-baked clay and... quite... goddamn... dry! 

Forget nut "butter" - it's a misnomer, and repurpose that minced nut gravel into delicious, decadent, nutty choc cookies. 

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Recipe 

Ingredients  

250g cashew or almond butter (1 cup) 

150g dark chocolate 

1/3 cup olive, grapeseed or coconut oil  

1/4 milk or nut milk 

1 cup of brown sugar 

2 tbs vanilla extract 

1 egg 

1/2 tsp bicarb soda 

1/2 tsp baking powder 

1 cup macadamia nuts,  

1/2 cup choc chips (optional, make em good if you can) 

1 1/2 cups plain, wholemeal flour. 

Method 

1. Melt nut butter, dark chocolate, oil and milk together (you can use a microwave or a mixing bowl over a pot of boiling water).  Once melted, add brown sugar and vanilla extract and mix well.  

1. Add an egg, 1/2 tsp bicarb soda, 1/2 tsp baking powder. (It'll be stiff as buggery, don't worry). Then add macadamia nuts and choc chips (if using) and stir until just combined, before adding in the flour. 

1. Chill the dough for a couple of hours.  

1. Then roll out 8 cookies 

1. Bake at 180C for 15 mins