Double Chocolate Chunk Macadamia Nut Cookies
These Double Chocolate Macadamia Nut Cookies are a holiday favorite! They're the perfect gluten-free and paleo-friendly cookie—soft, chewy, chocolatey, and loaded with melty chocolate chunks and buttery macadamia nuts.
Servings: 16
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: 1cookie | Calories: 118kcal | Carbohydrates: 9.5g | Protein: 1.7g | Fat: 9.3g | Saturated Fat: 5.4g | Cholesterol: 11mg | Sodium: 102mg | Fiber: 1.4g | Sugar: 6g