This post may contain affiliate links. Please read my disclosure policy.

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:

Watch the video:


Pin this recipe to save it for later!

Pin it!

Double Chocolate Chunk Macadamia Nut Cookies

3 from 1 vote
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!
Servings 16
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.

Notes

We like our cookies a bit underbaked, so 10 minutes is our preferred baking time.
Photos updated in 2017.

Nutrition

Serving: 1cookieCalories: 118kcalCarbohydrates: 9.5gProtein: 1.7gFat: 9.3gSaturated Fat: 5.4gCholesterol: 11mgSodium: 102mgFiber: 1.4gSugar: 6g
Course: Cookies
Cuisine: Gluten-free
Author: Lexi

You May Also Like

Secrets to Quick Dinners
Get my practical tips & advice for a healthier life dropped right into your inbox!
newsletter collage

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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?

  2. 3 stars
    I substituted 1 cup unbleached wheat flour. I also used egg replacer instead of egg. They turned out very dry.

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

  4. 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!