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Macadamia Nut Chocolate Chip Cookies

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Three macadamia nut chocolate chip cookies stacked on a brown napkin

Macadamia nuts… Chocolate chips…. Cookies…Oh my!

Yes, you read that right! Mix my favorite nut butter with coconut flour and chocolate chips and you have yourself an amazing cookie! I can’t take credit for this delicious creation though. This cookie is just one of MANY amazing recipe from The Paleo Kitchen Cookbook.

The Paleo Kitchen

George Bryant (Civilized Caveman Cooking Creations) was kind enough to send me a copy of his new book he co-wrote with Juli Bauer of PaleoOMG. I’ve been drooling over these recipes and have already added a few into our menu for the week!

Now to the recipe….

Macadamia Chocolate Chip Cookies

Ingredients list:

Baking instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.
  3. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
  4. Refrigerate the batter until cold, about 10 to 12 minutes.
  5. Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet.
  6. Bake for 13 to 15 minutes, or until the cookies are slightly browned.
  7. Remove from the oven and transfer to a rack immediately to cool.
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Macadamia Nut Chocolate Chip Cookies

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  • Author: The Coconut Mama
  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Total Time: 28 mins
  • Yield: 20 1x

Ingredients

  • 1 cup (220 grams) homemade or store-bought macadamia nut butter
  • ¼ cup (60 mL) organic honey
  • ¼ cup (50 grams) coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg (50 grams)
  • 2 tablespoons coconut flour
  • pinch of salt
  • ½ cup (90 grams) Enjoy Life Mini Chocolate Chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.
  3. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
  4. Refrigerate the batter until cold, about 10 to 12 minutes.
  5. Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet.
  6. Bake for 13 to 15 minutes, or until the cookies are slightly browned.
  7. Remove from the oven and transfer to a rack immediately to cool.
 
MacadamiaNutChocolateChipCookie2 copy
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About Tiffany Pelkey

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on her Substack or on Instagram.

Learn How to Bake With Coconut Flour & Make Coconut Skincare Products

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