Macadamia and Coconut Cookies

These are by request for Jon- I certainly can't eat them as nuts cause a fairly strong reaction for me tonight :( To minimize added fat, I used applesauce and only 2 T. coconut oil rather than the 1/2 - 1 c. oil that is normally used. The small amount of flour versus the applesauce made these cookies soft and chewy. If you like your cookies more firm, then double the brown rice flour or toss in 2 T. ground flaxseed.

1/2 c. organic brown rice flour
1/4 c. potato starch flour
1 t. baking soda
1/4 c. organic brown sugar
1/4 c. organic shredded coconut
1 T. honey or agave
1/4 c. unsweetened organic applesauce
2 T. organic virgin coconut oil
1 egg, beaten
2 oz. bag macadamia nuts
dash cinnamon
dash nutmeg

Combine flours and shredded coconut in a large mixing bowl. Add baking soda, brown sugar, nuts, and spices. Stir well. Crack in the egg (or use your egg replacer or substitute ground flax and a T. more applesauce for egg replacer) and stir. Add the coconut oil, honey (if desired), and applesauce and mix until smooth and batter-like.

Spray a large cookie sheet with nonstick spray and bake at 350 degrees for 10-12 minutes or until set and golden brown. I made these to be moist and chewy to contrast the macadamia nut crunch... I am sure Jon can vouch for them!