Before I show you how to make Chocolate Chip and Macadamia Nut Cookies, I have some exciting news. My husband and I just rented a new apartment in the heart of downtown Boise, and we couldn’t be more thrilled. It’s a fantastic place, and I can’t wait to move in.
We officially began our lease yesterday, and until our new place is ready we’re staying at my in-laws’ guest house — which is so kind of them. There’s a bit of remodeling planned for the apartment, and life has been busy with work, packing, and coordinating the move. I’ll do my best to post at least once a week while we get settled. Once we’re in and organized I plan to share more recipes and photos from the new kitchen.
Today I’m sharing one of my all-time favorites: Chocolate Chip and Macadamia Nut Cookies. Our whole family loves these. We even took a batch on a cruise recently and they disappeared in a day — always a good sign.
These cookies are a perfect combination of sweet and nutty, with a satisfying crunch and a balanced texture. They’re made with paleo-friendly ingredients, so they’re a gluten-free treat that still feels indulgent.
These Chocolate Chip and Macadamia Nut Cookies are:
- Sweet
- Nutty
- Crunchy
- Perfectly balanced
- Healthy
- Paleo
Chocolate Chip and Macadamia Nut Cookies
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- Author: Mariel Lewis
- Total Time: 30 mins
- Yield: 18 cookies
Description
The ultimate Chocolate Chip and Macadamia Nut Cookies. A dessert made with paleo-approved ingredients that delivers great texture and balanced flavor — a perfect gluten-free treat.
Ingredients
- 2 1/2 cups almond flour
- 2 tbsp coconut flour
- 2/3 cups unsweetened shredded coconut
- 1 tsp baking soda
- 1/2 cup coconut oil
- 1/4 cup melted honey
- 3 whisked eggs
- 1 tbsp vanilla extract
- 2/3 cup roasted macadamia nuts
- 2/3 cup dairy-free mini chocolate chips
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking soda, and salt. Mix well and set aside.
- In another bowl, whisk the eggs with the melted coconut oil, honey, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until combined. Fold in the macadamia nuts and dairy-free mini chocolate chips.
- Scoop about 2 tablespoons of batter and roll into balls. Place them on the prepared baking sheets and gently flatten each ball with your hand to form cookie shapes. Bake for 18–20 minutes, checking at 16 minutes to ensure they don’t over-brown. Allow cookies to cool before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American