Chewy Chocolate Chip Macadamia Cookie Bars
Serves: 12-16 small bars
  • 2 cups Almond Flour
  • 1 tablespoon Tapioca Starch
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 tablespoons Grass-fed Gelatin
  • ½ cup Coconut Palm Sugar
  • ¼ cup Unsweetened Applesauce
  • 2 tablespoons Nut Milk
  • ¼ cup Grass-fed Butter, browned and cooled
  • ½ cup Macadamia nuts, roughly chopped
  • ½ cup Dark Chocolate chip(use dairy free brand if needed)
  • Melted chocolate, for drizzling on top
  • Coarse Sea Salt, to sprinkle on top
  1. Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper(so that it covers the bottoms and sides of the pan). Place the almond flour, tapioca starch, salt, baking soda, baking powder, gelatin, coconut sugar, applesauce, milk, and browned butter in the bowl of a food processor. Process until the mixture comes together to form a smooth dough.
  2. Remove the blade from the processor and fold in the macadamia nuts and chocolate chips.
  3. Spoon the dough into the prepared pan and press it evenly over the bottom.
  4. Bake in the preheated oven for 20-25 minutes, or until the bars are golden brown on top and cooked through.
  5. Remove and let cool completely in the pan.
  6. Remove by lifting the edges of the parchment paper. Cut into 12-16 squares, depending on how large you want them. Store in an airtight container.
Recipe by The Kitchen McCabe at