• Cooking Time:
  • Servings: 30
  • Preparation Time:


A chocolate- and nut-butter cookie that is truly decadent with macadamia butter and nuts. The reason I call these "pawnbroker" cookies is the design of the nuts mimics the pawnbroker symbol, and rich, well, you know how expensive macadamias are!

Amount Per Serving

Calories: 142.8

Total Fat: 9.2 g

Cholesterol: 0.0 mg

Sodium: 29.2 mg

Total Carbs: 15.8 g

Dietary Fiber: 2.1 g

Protein: 2.0 g


  • 1/2 cup all-purpose flour
  • 1 cup spelt or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 3/4 cup packed powdered (icing) sugar
  • 3/4 cup cocoa or carob (reduce icing sugar to ½ cup if using carob)
  • 1/3 cup margarine, softened
  • 1/2 cup macadamia nut butter
  • 1 egg replacer, mixed
  • 1 teaspoon of vanilla
  • 45 whole macadamia nuts, halved


  • Preheat oven to 350F. Line baking sheets with parchment.
  • Mix together the flours, baking powder and salt.
  • Blend in the sugars and cocoa.
  • Add margarine, nut butter, egg and vanilla. Mix well.
  • Shape into walnut sized balls and place 2 inches apart on sheets
  • Flatten slightly with the bottom of a glass.
  • Gently press 3 macadamia nut halves in a triangle fashion on each cookie.
  • Bake at 350F for 9-11 minutes.
  • Cool 5 minutes on pans, then remove to wire racks to cool completely.

Categories: Cookies  Dessert 
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