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Prep 20 mins
Cook 8 mins
Wattleseed is from the Australian Acacia Tree. The seed has a nutty flavor with hints of chocolate and hazelnuts.
- Position rack in the middle of oven and preheat oven to 375°F
- In a mediium bowl, sift together the flour, cream of tartar, baking soda and salt, and set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Add the wattleseed and stir to combine.
- Add the egg, lime zest and lime juice, and stir to combine.
- Fold in the flour mixture until just incorporated.
- Add the oats and coconut, and stir until well combined.
- Drop cookies, 1-1/2 to 2 tablespoons each, on an ungreased cookie sheet 2 inches apart and bake until the edges are golden, 8 to 10 minutes.
- Transfer to a wire rack and cool completely.
I had to give it 4 out of 5 as i supstituted 1tsp wattlessed with 4 tsp of rasted hazelnuts and the egg with 1/4 cup cold coffee. I got nice cookies, thank you for sharing. Made for ZWT5
We made these tasty little gems substituting cacao nibs and hazelnuts for the wattleseed, which I could not find. I also added Splenda as the sweetener. I think using more than a tablespoon of the sub ingredients caused the dough to be a little thick, but they did make delicious chunky cookies which I would make anytime. Hopefully someday I can score some wattleseed and see what all the rage for them is about, as they do sound interesting in a number of recipes. Made for the Saucy Senorita's ZWT5.
I substituted 1 tbl of cocoa and 1 tbl of ground toasted hazelnuts for the wattleseed. The result was fine, but I don't have any idea how close the taste was to wattleseed. For me, the recipe quantity made about 2 dozen 2-inch cookies.