When I was seven years old, I wrote my first poem. It was about chocolate. My love for all things cocoa goes that deep! And when paired with the buttery crunch of macadamia nuts….nirvana! So it should go without saying that this recipe for Gluten-Free Chocolate Macadamia Nut Cookies is one of my favorites!
Crunchy on the outside and chewy in the middle, these fudgy cookies are at their best eaten warm when the chips are melty and gooey. Enjoy while still warm from the oven, or wrap one in a damp paper towel and microwave for 10-20 seconds for that fresh-baked taste.
Choosing A Fat
My Chocolate Macadamia Nut Cookie recipe calls for either ghee or coconut oil. Here’s how to decide which one to use:
Use ghee if you’re not worried about budget or have a jar that’s about to spoil. It will give the cookies a buttery, almost cake-like taste.
Use coconut oil if you’re being more budget-conscious and/or enjoy the straight-from-the-Big-Island taste of coconut with chocolate and macadamia nuts. Personally, I prefer this option.
(Netflix And) Chill
If you’ve baked more than a few batches of cookies in your lifetime, you’re already familiar with the dreaded cookie spread. This can be a particular problem in cookies using almond flour, as it releases additional oils when heated that can add to the spreading effect. That’s why this cookie recipe calls for chilling for a full 2 hours. It’s an absolute must if you want to avoid turning the top of your baking sheet into an inedible cookie-flavored glob!
I know it can be difficult to wait, so I suggest making the batter in the morning, then going about your day while they chill. (Or just watching a couple episodes of Stranger Things on Netflix.) If you refrigerate them for more than a couple hours, remove the bowl and let stand at room temperature for 30 minutes so they’ll be easier to scoop.
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Gluten-Free Chocolate Macadamia Nut Cookies
These rich and fudgy double chocolate chip cookies get an upgrade from the buttery crunch of macadamia nuts. This easy recipe is one your friends will beg for!
- Prep Time: 2 Hours & 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 2 Hours & 35 Minutes
- Yield: 15–18 1x
- Category: Snacks + Treats
- Diet: Gluten Free
- 1c + 2 tbsp almond flour
- 1/2c coconut sugar
- 1/4c + 2tsp ghee or coconut oil
- 1 egg
- 2 1/2 tbsp unsweetened Dutch processed cocoa powder
- 2 oz semisweet chocolate chips
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3c chopped unsalted macadamia nuts
- 1/3c dark chocolate chips
- In a double boiler or microwave, melt the semisweet chocolate chips. Let cool for 5 minutes.
- Meanwhile, sift the almond flour, coconut sugar, baking soda, baking powder, and salt into a bowl and set aside.
- Using an electric mixer fitted with the paddle attachment, cream together the ghee or coconut oil, vanilla, egg, and coconut sugar.
- Starting at low speed, gradually add the almond flour mixture, scraping down the sides as needed. Mix until ingredients are thoroughly combined – about 60 to 90 seconds.
- Fold in the dark chocolate and macadamia nuts.
- Chill for at least 2 hours, or up to overnight. If chilling for over 2 hours, remove from refrigerator and let stand at room temperature for 30 minutes before scooping.
- Preheat oven to 350 and line a cookie sheet with parchment paper or a Silpat.
- Using a spoon or cookie dough scooper, create 1 1/2 tbsp balls of dough, rolling them between your palms to create spheres.
- Place cookie dough balls 3 inches apart on the prepared baking sheet and bake for 13-15 minutes.
- Cool on the cookie sheet for 5 minutes, then remove to a wire rack to finish cooling