Ingredients
Equipment
Method
Bring Wet Ingredients to Room Temperature
- Bring the butter, cream cheese, and eggs to room temperature so the fats can emulsify with the eggs and sugar.8 ounces butter, 8 ounces cream cheese, 2 eggs
Combine the Wet Ingredients
- In a mixer fitted with the paddle attachment, cream the butter, cream cheese, agave, brown sugar, and molasses until light and fluffy.1/2 cup agave syrup, 1/2 cup brown sugar, 2 tablespoons molasses
- Add the eggs one at a time, then add the almond extract. Mix lightly after each addition.1 teaspoon almond extract
Combine the Dry Ingredients
- In a separate bowl, combine the white chocolate chips or melting wafers, macadamia nuts, almond flour, oat flour, all-purpose flour, oats, baking soda, and flaky sea salt.10 ounces white chocolate chips, 8 ounces macadamia nuts, 1/2 cup almond flour, 1/2 cup oat flour, 1 1/2 cups all-purpose flour, 3 cups oats, 1 teaspoon baking soda, 1 teaspoon flaky sea salt
Mix Wet + Dry
- Gradually mix the dry ingredients into the wet mixture just until combined.
- Chill the dough for about 1 hour.
Prep the Cookies
- Scoop onto parchment-lined baking sheets using a 1" scooper. Topped here with blueberries, marshmallows and Sugar in the Raw.blueberries, marshmallows, Sugar in the Raw
- Bake at 350°F for about 6 minutes. Rotate and cook another 5-7 minutes. Until set and lightly golden.
Nutrition
Notes
Part of the Loretta Dessert collection. See also: Loretta Dough - the Frame, and Kathie’s Candied Ginger Cookies.
Adapted from the Blueberry Macadamia Nut, Agave, Sugar in the Raw recipe page from Satisfaction (the Book), Section: Just Desserts.
