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