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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!

Chocolate Macadamia Nut Cookies

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!

Chocolate Macadamia Nut Cookies

…And not that you need an excuse, but today is National Cookies Day, so get busy in the kitchen!

Chocolate Macadamia Nut Cookies

Try these other gluten-free cookie recipes:

Watch the video:

4.0 rating
2 reviews

Double Chocolate Chunk Macadamia Nut Cookies

Yields 16
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Author: Lexi
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  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 coconut oil/chocolate and fully combine.
  5. Fold in 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.

Recipe Notes

    1. We like our cookies a bit underdone, so we like to bake them around 10 minutes, but cook further for crispier cookies.
    2. Sandwich two with dairy-free whipped cream for a real treat!
    3. Photos updated March, 2017.


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    December 18, 2013

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    Join The Discussion

    38 responses to “Double Chocolate Chunk Macadamia Nut Cookies”

    1. Ciarra says:

      So excited to make these cookies for a holiday get together! They sound amazing.

    2. Yum! I love chocolate cookies and I can’t wait to try these out! I am always making your dishes and they are so perfect! Thanks for sharing!!

    3. […] Cookies via Fit ‘n Cookies Gluten-Free Shortbread Cookies via The Healthy Maven Double Chocolate Chunk Macadamia Cookies via Lexi’s Healthy Kitchen National Bake Cookies Day via The Lean Green […]

    4. These look insanely delicious Lexi, sharing them in my round up post tomorrow for sure <3

    5. […] Double chocolate chunk macadamia nut cookies from Lexi’s Clean Kitchen […]

    6. Catherine says:

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

    7. jacqueline says:

      could you use whole wheat flour instead of almond flour?

    8. Kelsey says:

      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.

    9. Avie says:

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

    10. I may or may not be in love with you right now! I have been craving sweets and these cookies look perfect! Plus, major bonus, I have all these things in my pantry right now! 🙂 Thanks Lexi!

    11. […] from, Double Chocolate Chunk Macadamia Nut Cookies (click for recipe). I substituted the chocolate chips for butterscotch chips and skor […]

    12. Made these this weekend, everyone LOVED them. I slightly undercooked them, baking only for 10 minutes… I like them super soft!

    13. Elvira says:

      What can I use to replace the coconut flour? Can I use more almond flour?

    14. Jessica says:

      These look DELICIOUS! I can’t wait to make these tomorrow. 🙂 x

    15. […] Double Chocolate Chunk Macadamia Nut Cookies You’d be nuts not to make these chocolatey treats studded with delicious macadamias, which are a […]

    16. Karyn says:

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

    17. Jill says:

      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.

    18. EF says:

      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.

    19. amanda says:

      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?

    20. Andrea says:

      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.

    21. Melissa says:

      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!

    22. Dwayne says:

      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.

    23. Monica says:

      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

    24. Rochelle says:

      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.

    25. Rochelle says:

      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!

    26. Charise says:

      Hi Lexi, do you know what the calories and sugar intake is for this recipe?

    27. Sara says:

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

    28. Liz says:

      Hi! How many ounces of dark chocolate do you use? I was going to melt dark chocolate bars instead of chips. Thanks!

    29. Marlyse Benitah says:

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

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