A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.
Other bits & bobs
These gluten free salted dark choc-chip cookies are made using almond meal and coconut oil making them completely vegan. Soft chewy centres with salted dark chocolate chips – they will be your new favourite naked treat.
My “Naked Treat” recipe series is hands down my favourite. I love recreating my favourite sweets using wholesome ingredients or trying to make something without animal products. Even though I am not vegan, I like the challenge of creating recipes that traditionally use eggs or dairy. I have an ever growing list of things I want to make that I am slowly chipping my way through.
Making these cookies was the first time I cooked after my baby was born 11 weeks premature. I decided to take a hiatus from blogging to focus on my little girl as she spent her first few months in hospital. I made these cookies for the beautiful nurses at NICU who were looking after my Remy. Every day I was in awe of the staff who give life to the littlest of humans. They were all so tender, loving and truly empathetic to what we were going through. I will never be able to show enough gratitude to these angels.
These cookies helped re-engage me with my love of cooking and got me back into the swing of making things. From that day on, I would try make something every day during my hospital breaks. Not for the blog, not for photography, just for me. A handful of these recipes I would photograph just to keep myself practicing which I enjoyed much more when I took the pressure off.
These cookies are made using almond meal and coconut oil for fats, so they’re completely vegan and gluten free. All of the ingredients are pantry staples so it’s a good recipe if you’ve forgotten you were supposed to bring something for morning tea at work or if you have a friend popping around for tea last minute.
They have soft chewy centres and salted dark chocolate chips in every bite. Isn’t that all you can ask for from a cookie? Serve with a hot cup of tea and preferably a very good book.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
1. Preheat oven to 160°C.
2. Mix all the ingredients (except chocolate chips) in a stand mixer.
3. Stir through the chocolate chips using your hands. Save a few to press into the cookies before baking.
4. Roll the dough into a ball, wrap with glad wrap and put in the fridge to chill for 2 hours (or overnight).
5. Get out of the fridge and let sit for 20 minutes to soften slightly. Using your hands, divide the dough into 12 parts, rolling each into a ball. Place evenly on your prepared baking tray and using the palm of your hand gently squash the balls to flatten (not too much). Dot with extra chocolate chips.
6. Pop into the oven to cook for 10-12 minutes. They will look underdone but they will continue to cook on the baking tray. Leave on the baking tray for 10 minutes then transfer to a wire wrack to cool.
Storage: in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Naked Treat” recipe, try my vanilla custard pots.
Or my pear + rosemary tart.
Anisa – The Macadames. xx
Follow along for more of my life through the lens, and of course, all the food porn. #anisasabetphotography xx