• Servings: 30
• 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

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

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