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.
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:
- 1 cup (220 grams) homemade or store-bought macadamia nut butter
- ¼ cup (60 mL) organic raw 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:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.
- Add the coconut flour and salt and mix well, then fold in the chocolate chips.
- Refrigerate the batter until cold, about 10 to 12 minutes.
- Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet.
- Bake for 13 to 15 minutes, or until the cookies are slightly browned.
- Remove from the oven and transfer to a rack immediately to cool.
Macadamia Nut Chocolate Chip Cookies
- 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
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.
- Add the coconut flour and salt and mix well, then fold in the chocolate chips.
- Refrigerate the batter until cold, about 10 to 12 minutes.
- Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet.
- Bake for 13 to 15 minutes, or until the cookies are slightly browned.
- Remove from the oven and transfer to a rack immediately to cool.
I’m making these now!
(Literally, the dough is in the fridge as I type)
I am so excited to try them. I am new to gluten free baking so this will be the 2nd coconut flour recipe I have ever made. I can not wait to see how they come out. Thank you so much for having such a wonderful website full of great recipes & information! ❤
You can use almond butter instead of macadamia butter.
I just make some today and it came out good.
So appreciate people’s testimonials!!!
I don’t see a reply to Celmah’s question: can we use almond butter instead of macadamia butter?
Hey I am new to your website and I find it amazing ! My kitchen has everything coconut stocked : virgin coconut oil, coconut milk powder, coconut flour, coconut butter, coconut flakes. I want to try this macadamia nut chocolate cookies but can I use almond butter instead ? Thank you.
Thank you for a lovely puddle of melted “cookies”. Followed the recipe exactly including the home made macadamia butter and it was a flop. What a waste of beautiful ingredients and my afternoon.
I would love to pre-order the cookbook but, I am allergic to almonds and can you tell me if a lot of the recipes call for almond flour? I love your stuff because it’s COCONUTs and don’t want to waste my money on a cookbook that I can’t use most of the recipes. I live in high-altitude area so it’s not real easy to just swap out flours and amounts, so I feel like I spend alot of money on recipes that flop instead of fly!! Thank you for your feedback, Wendy