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Tropical Chocolate Cookies

Contributed by: News Canada


  • 150g Olive Lea Spread
  • 1 tsp vanilla essence
  • 1 1/4 cups firmly packed brown sugar
  • 1 egg
  • 1 cup plain flour
  • 1/4 cup self-raising flour
  • 1 tsp bicarbonate of soda
  • 1/3 cup cocoa powder
  • 1/2 cup raisins
  • 3/4 cup macadamia nuts, toasted, chopped coarsely
  • 1/2 cup dark Choc bits
  • 1/2 cup dark chocolate Melts, halved


Preheat oven to moderate. Line three oven trays with baking paper.

Beat Olive Lea Spread, essence, sugar and egg in medium bowl with electric mixer until smooth. Stir in combined sifted flours, soda and cocoa powder; stir in raisins, nuts and both chocolates.

Drop rounded tablespoons of mixture onto prepared trays about 4cm apart; press each with fork to flatten slightly. Bake in moderate oven for 10 minutes. Stand 5 minutes; transfer cookies to wire rack to cool.


Cookies can be made up to one week ahead; store in airtight container.

Other nuts, such as walnuts or pecans, can be used instead of macadamias.



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