Double Chocolate Chunk Macadamia Nut Cookies

Chocolate Macadamia Nut Cookies {Paleo, dairy-free option} | Lexi's Clean Kitchen

These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

Holding a chocolate macadamia nut cookie.

Double Chocolate Chunk Macadamia Nut Cookies

Nothing reminds me more of the holidays than a warm cookie oozing with chocolate chips and the just-the-right addition of macadamia nuts. I envision sitting by a fire with family and friends holding nice cup of coffee or a glass of almond milk and enjoying some delicious guilt-free cookies …or just standing In the kitchen shoveling them in as I taste-test the recipe, that works too.

I love the spirit of this season. It’s festive, full of time with family, holiday parties with friends, and a lot of reflecting and happiness for the upcoming year. These cookies are perfect for your upcoming family get together, holiday party, or for the chocolate lover in your life!

A double chocolate macadamia nut cookie with sea salt on top on a baking sheet.

Try these other gluten-free cookie recipes:

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Double Chocolate Chunk Macadamia Nut Cookies

These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Cookies
  • Cuisine: Gluten- Free


  • 5 tablespoons coconut oil, or grass-fed butter
  • 1/4 cup chopped dark chocolate or chocolate chips
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 cup cocoa powder
  • big pinch fine sea salt
  • 3 tablespoons honey
  • 1 egg
  • 1 teaspoon organic vanilla extract
  • 1/3 cup chopped macadamia nuts, more if desired
  • 1/4 cup chocolate chunks
  • Coarse Flaky Sea Salt, for garnish


  1. Preheat oven to 350 °F and line a baking sheet with parchment paper and set aside.
  2. Melt coconut oil and chocolate over a double-boiler, or using preferred method. Once melted, whisk to combine and set aside to cool.
  3. In a large bowl combine almond flour, coconut flour, baking soda, cocoa powder, sea salt and whisk to combine, making sure to get out any clumps.
  4. Add in honey, egg and vanilla extract and whisk together. Then add in the melted chocolate mixture and combine together.
  5. Fold in the nuts and chocolate chips.
  6. Using a cookie scoop, or spoon, portion a tablespoon sized dough and roll into a ball and place on baking sheet 1-1/2″ apart. Flatten cookie down a bit, as these will not spread very much on their own.
  7. Bake for 10-15 minutes (see note).
  8. Let cool on a rack slightly before serving.


We like our cookies a bit underbaked, so 10 minutes is our preferred baking time.

Photos updated in 2017.


  • Serving Size: 1 cookie
  • Calories: 118
  • Sugar: 6g
  • Sodium: 102mg
  • Fat: 9.3g
  • Saturated Fat: 5.4g
  • Carbohydrates: 9.5g
  • Fiber: 1.4g
  • Protein: 1.7g
  • Cholesterol: 11mg

December 18, 2013

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40 Responses

  1. These were delicious! I supplemented pecans and maple syrup which worked well but had to add another 4 tbsp almond flour. Yum!

  2. These were very dry at 15 minutes and my oven usually underbakes things. I made some cream cheese dip and spread that on to add a bit of moisture. Bummed they didn’t work out, I followed the directions perfectly.

  3. These are delicious! I just made them and love them! However mine turned out incredibly flat. Any idea why that might be?

  4. Thank you for this recipe!!! These amazing cookies completely hit the spot on this rainy Friday night in NY.

  5. These turned out horrible. I substituted regular whole wheat flour for the almond flour. The texture was way off. We had to throw them out, which is a shame since the nuts and honey and chocolate were very expensive. Very weird texture. Not worth risking a redo.

    1. Jill, so sorry to hear. Whole wheat flour changes the entire recipe… It has been a hit with readers when followed exactly!

  6. Unbelievably good! This was my first ever GF/Clean “dessert” effort, and I am so thankful I tried it. I followed everything except added 2T. extra almond flour and 2T. extra coconut flour until I felt the consistency was right for scooping. Baked exactly 15 minutes. They rose like regular cookies and were not flat. A little bit of a crust outside and pillowy soft inside. I only had regular chocolate chips though, but they still turned out perfect.

  7. Is the 1/4 melted chocolate the before or after measurement? Is it 1/4 cup then melt it or you need to get a 1/4 melted total?

  8. They turned out good, but I’ve counted the calories and each cookie is almost 200 Kcal! A bit too much, I think, expecially since people usually eats 2 or 3 cookies in a row before stopping.

  9. So, I have been hesitant to try another almond flour based cookie since the snickerdoodles I tried earlier this year were so dry, they were inedible. But these looked so promising, so I tried them. WOW! Thank you so much for this recipe! This is going to be a go-to for me when we need a cookie and chocolate fix! They are so gooey and chocolatey! I followed the recipe exactly, but I think I made mine twice as big as the photo, and they turned out perfect!

  10. These worked out great, easy to make & will make them again.
    I added a tablespoon of some cashew nut butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough. I undercooked too, and they stayed nice and moist and chewy in the middle.

  11. What is the melted dark chocolate? The same as Ghirardelli 60% Cacao bittersweet choc? If so, I can use in both, the melted and the chips?? Thank you. Bought all the ingredients, no cheap BTW, so want to make sure I have it right

  12. Is the melted chocolate hot so it softens/melts the coconut oil or do you beat the wet ingredients so the oil blends evenly with the honey, egg, vanilla and chocolate? Is the coconut oil melted? I really want to make these tomorrow. Please help.

  13. I made these today and made just a couple of minor changes, agave instead of honey as I have to watch my sugar intake and hazelnuts instead of macadamia since I had them in the house. I also baked them for 10 minutes as other did and oh my, were they ever delicious! I can’t wait to make them again soon!

  14. Really good! I had to substitute some ingredients. But turned out great! Next time I’m going to make chocolate orange and chocolate mint.

  15. I substituted 1 cup unbleached wheat flour. I also used egg replacer instead of egg. They turned out very dry.

    3.0 rating

  16. You have 1/4 cup dark chocolate in the ingredients twice. Is that an error? Or do you use 1/4 cup melted and 1/4 cup not melted?
    Also I’m allergic to eggs, would egg replacer work?

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