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Export 10 ingredients for grocery delivery
Step 1
Melt the cacao butter in a double boiler, add in the pure maple syrup and sea salt and set aside until ready to use. Heat it for a few seconds in the microwave if it begins to solidify.
Step 2
Add the softened coconut oil (or ghee) and coconut sugar to a stand mixer fitted with a paddle attachment. Beat oil and sugar until creamy. Note: Be sure your coconut oil or ghee is softened, but not melted!
Step 3
Scrape the sides of the mixing bowl with a rubber spatula, then add the egg and pure vanilla extract and beat until combined.
Step 4
Add the remaining ingredients (almond flour, tapioca flour, baking powder, and sea salt). Beat until a thick dough forms. Add the macadamia nuts and beat until well-combined into the dough. Refrigerate dough at least 1 hour.
Step 5
After the dough has chilled, preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
Step 6
Drop spoonfuls of cookie dough onto the baking sheet and bake on the center rack of the oven 8 to 12 minutes, until the edges are golden-brown and cookies have reached desired done-ness. For chewier cookies, bake 8 to 10 minutes and for crispier cookies, 10 to 12 minutes.
Step 7
While the cookies are baking, prepare the white chocolate drizzle (instructions above).
Step 8
Remove the cookies from the oven and allow them to cool 15 minutes before drizzling with with paleo white chocolate mixture.
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