Almond Flour Macadamia Nut Cookies
These almond flour macadamia nut cookies are perfect for satisfying your sweet tooth while still staying gluten free. They’re easy to make, healthy, and absolutely scrumptious.
Plus, they only require a few simple ingredients that you probably already have in your kitchen. So what are you waiting for? Start baking!
You can easily make them festive for the holidays by adding some white chocolate chips and dried cranberries.
Paleo Macadamia Nut Cookies: Ingredients
- an egg
- vanilla extract
- coconut oil
- dash of salt
- some coconut palm sugar (or preferred sweetener)
- baking soda
- blanched almond flour
- a handful of raw macadamia nuts
Gluten Free Macadamia Nut Cookies: How to Make them
Begin by preheating your oven to 350 degrees. Next, take a medium bowl and whisk together the egg, vanilla, coconut oil, salt, and sugar. Lastly mix in the baking soda, almond meal, & macadamia nuts.
Line a baking sheet with parchment paper. Using a spoon, scoop out the cookie dough onto the parchment paper. You should get around 8 cookies. Flatten each cookie before baking.
Bake for 10 minutes or until golden.
Almond Flour or Almond Meal for making Paleo cookies?
Almond flour is finely ground almonds and almond meal is more coursely ground almonds. Usually you use almond flour in cookie recipes. For these Paleo macadamia nut cookies you can use either. I used almond meal because it’s what I had on hand.
Healthy Macadamia Nut Cookies: How to Store them
You can store these healthy macadamia nut cookies in an airtight container in a cool place for up to 7 days or in your freezer for up to 3 months. Simply remove the cookies from the freezer and leave on a plate at room temperature and they’ll be dethawed in no time.
Can I use another sweetener instead of coconut palm sugar?
For this recipe, I used coconut palm sugar because it gave these cookies a beautiful deep taste, like brown sugar would do. I suggest using maple syrup, maple sugar, or an erythritol brown sugar blend for a keto macadamia nut cookie.
You can use other sweeteners but they will not give the brown sugar taste. I do not suggest using stevia because it will not add any bulk to this cookie recipe.
Egg Free Paleo Macadamia Nut Cookies
Can you make these macadamia nut cookies egg free? I have not tried making this recipe egg free but you could probably use a chia egg, mashed banana, apple sauce, or your favorite egg replacer to make these cookies.
The fruit options would drastically change the taste of the cookies.
Can I add White Chocolate Chips to Macadamia Nut Cookies?
Yes, you can add white chocolate chips to these healthy macadamia nut cookies. I wanted to keep the carbs lower so I didn’t add any. You can also add dried cranberries for a festive taste around the holidays.
What Kind of Macadamia Nuts do you use to Make Macadamia Nut Cookies?
You can use any kind of macadamia nuts to make almond flour macadamia nut cookies. I used raw macadamia nuts but you can use salted or roasted.
More Gluten Free Cookie Recipes
- Almond Flour Thumbprint Cookies
- Paleo Almond Butter Cookies
- Coconut Flour Chocolate Chip Banana Cookies
- Double Chocolate Chip Coconut Flour Cookies
- Chocolate Coconut Cookies
- Keto Peanut Butter Cookies
- Keto Brownie Cookies
- Paleo Strawberry Breakfast Cookies
- Cinnamon Heart Paleo Cookies
- Pumpkin Meringue Cookies
Almond Flour Macadamia Nut Cookie Recipe
- 1 egg
- 1 tbsp of vanilla extract
- 2 tbsp of coconut oil
- dash of salt
- 1/4 cup coconut palm sugar
- ½ tsp of baking soda
- 1 cup of blanched almond flour
- ½ cup or more of raw macadamia nuts
- Preheat your oven to 350 degrees.
- In a medium bowl whisk the egg, add the vanilla, coconut oil, salt, and sugar.
- Lastly mix in the baking soda, almond meal, & macadamia nuts.
- Line a baking sheet with parchment paper.
- Scoop out the cookie dough onto the parchment paper.
- Flatten the cookie dough.
- Makes 8 medium cookies.
- Bake for 10 minutes or until golden.
- Leave the cookies on a cookie tray for about 5 minutes, then remove the warm cookies from the cookie tray and place them on a cooling rake to fully cool.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.