Salted Caramel & Choc Chip Macadamia Cookies

One secret of mine is that I owned a foodie company and made many vegan and vegetarian treats.
For years, I had endless requests for this biscuit - because of its simplicity and elegance.
I couldn't believe these combined ingredients hit the spot for many people.
When I made them for the first time in several years today, my partner looked at them in delight and inhaled three.
Pace your self though, as too many nuts can cause a bit of a bowel disturbance lol.
But I wanted to relive all the recipes I made for markets, festivals and pop-up shops about six years ago. It was such a wonderful experience.
I would love you to make and enjoy these cookies.
I'm not affiliated with @lovingearth, although I have used their products for many years and look forward to creating traditional and specialty recipes this Easter.
I hope you like this recipe and that it makes you smile when that munchie hits you.
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Here's the recipe for you
Ingredients
Crumble
1 cup macadamias blended
1 cup almond meal (blanched)
3-4 tablespoons of chocolate chips
One full block of choc chips
pinch of salt
2 tbsp coconut oil
3 tbsp coconut nectar
Baking instructions
I baked this on very low heat for about 45 minutes. I carefully monitored it and turned the biscuits over after a certain time.
Some warnings.
Don't overcook these, as it's so easy to do so with nuts. That makes them rancid and toxic for you.
When you bake nuts - slow and steady wins the race all the time. So, put on a cup of tea, do some housework or exercise and allow them to bake gently for as long as needed.
The chocolate will melt inside, and all the ingredients combine to make a delicious vegan biscuit.
Additional
I love earth chocolate as it's so delicious and works well in all baking.
Macadamias are expensive, so to get a lovely flavour, use more almond meal than macadamias.
You can use rice malt syrup rather than nectar, and I find that other sweeteners overpower the nuts.
Please keep them in a cool place, not in the fridge.