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Double Chocolate Chunk Macadamia Nut Cookies

3 from 1 reviews

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

Scale
  • 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

  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.

Notes

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

Photos updated in 2017.

Nutrition

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