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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!
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!
Try these other gluten-free cookie recipes:
- Linzer Torte Thumbprint Cookies
- Chocolate Chip Pumpkin Cookies
- Oatmeal Raisin Cookies
- Paleo Chocolate Chip Cookies
- Gluten-Free Cut Out Cookies
Watch the video:
Double Chocolate Chunk Macadamia Nut Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment paper and set aside.
- Melt coconut oil and chocolate over a double-boiler, or using preferred method. Once melted, whisk to combine and set aside to cool.
- 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.
- Add in honey, egg and vanilla extract and whisk together. Then add in the melted chocolate mixture and combine together.
- Fold in the nuts and chocolate chips.
- 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.
- Bake for 10-15 minutes (see note).
- Let cool on a rack slightly before serving.
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?
It’s been updated to be more clear.
I substituted 1 cup unbleached wheat flour. I also used egg replacer instead of egg. They turned out very dry.
That makes it a different recipe, so it makes sense it would be different than our results!
Hi! How many ounces of dark chocolate do you use? I was going to melt dark chocolate bars instead of chips. Thanks!
Really good! I had to substitute some ingredients. But turned out great! Next time I’m going to make chocolate orange and chocolate mint.
Hi Lexi, do you know what the calories and sugar intake is for this recipe?
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!