Paleo Macadamia Chocolate Chip Cookies

The Paleo Kitchen Sneak Peek: Macadamia Chocolate Chip Cookies!

Paleo Macadamia Chocolate Chip Cookies

Paleo Macadamia Chocolate Chip Cookies

You guys. This is it. This is the Mac-Nut Cookie recipe I’ve been talking about for months! It’s here, we finally have it…(Insert mental image of me caressing the recipe like Gollum caresses the Ring…my Precious). I am so excited to get to share this recipe from The Paleo Kitchen with you! I was so lucky to be able to hang out (eat) with Juli and George while they wrote this cookbook. I was there to (eat) provide mimosas and moral support. The two M’s needed for any cookbook endeavor.

All eating, I mean kidding aside, I am super proud of these two. They worked so incredibly hard on this cookbook and deserve all the success in the world. Hurry up and get here already June! You can pre-order The Paleo Kitchen here, here, and here. Run, don’t walk, to the store to get all the ingredients to make these cookies. I promise you they are incredible. I ate like 2 (more like 5) and couldn’t stop. In fact I think they had to forcibly remove me from the kitchen. And by forcibly I mean they told me to make another round of mimosas.

    Macadamia Chocolate Chip Cookies
    From: The Paleo Kitchen by: Juli Bauer and George Bryant
    Yield: 20 cookies
    Prep Time: 15 minutes
    Cook Time: 13 to 15 minutes

    1 cup (220 grams) homemade or store-bought macadamia nut butter (recipe below)
    1/4 cup (60 mL) organic honey
    1/4 cup (50 grams) coconut oil
    1 teaspoon vanilla extract
    1 egg (50 grams)
    2 tablespoons coconut flour
    pinch of salt
    1/2 cup (90 grams) Enjoy Life Mini Chocolate Chips

    1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
    2. Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
    Refrigerate the batter until cold, about 10 to 12 minutes.
    3. Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until the cookies are slightly browned. Remove from the oven and transfer to a rack immediately to cool.

    Macadamia Nut Butter
    Yield: 2 cups
    Prep Time: 5 Minutes

    2 cups (264 grams) raw macadamia nuts

    1. Place the macadamia nuts in a food processor or high speed blender and puree until smooth. Store in an airtight container in the refrigerator. This recipe will keep for up to 1 week.


Vanessa Barajas
Vanessa Barajas


  1. Hey Vanessa! These look great. I really enjoyed your demo with Juli at Paleo(Fx) last month. I’m the crazy fan who sat in the front row and admitted to making every last dessert you’ve ever blogged! Thanks again for all of the great recipes.
    I was wondering…what is the texture like on these cookies?

    • Hey you! Haha not crazy fan, more like BEST FAN EVER! You rock! Thanks for watching our demo and participating in the Q&A, you’re awesome! The texture on these cookies is awesome as well, they are smooth on the outside, and then like a soft batch cookie on the inside. The flavor is incredible on these guys. I’d never tasted anything made with macadamia nut butter before and it was such a pleasant surprise! Totally different than a standard chocolate chip cookie but in a really good way. I hope you like them, they were one of my favorite recipes from the book. :)

    • How funny…that is EXACTLY the question I was about to ask! Thanks!!

  2. Linda Sidowski Says: May 19, 2014 at 6:52 pm

    Is it possible to make these cookies with almond butter instead?

  3. FIIIIIIINNNE—ALLLY (in my sing-songy voice). I saw your post on IG this morning and linked immediately to your blog… Only to find no cookie recipe yet. Killing me, smalls. Oh, the suspense. So excited to try these!!!! I love all things macadamian nut :-))) Thanks for sharing!

  4. joannabanana21 Says: May 19, 2014 at 8:28 pm

    omg im on the 21 day sugar detox right now and the pictures of this cookie are the LAST thing i need right now pahahaha the description of a “soft batch cookie” sent me over the edge into total foodasm territory. geez. i blame u if i make these tomorrow haha

  5. Doh! Forgot to ask. I’m blitzing my own macadamiam nuts into a tasty buttah. Should I soak and dry them first?? Or just pour them into my Vitamix and let ‘er rip? :-) thanks!

  6. Jessica Says: May 24, 2014 at 6:43 pm


  7. Teresa Copson Says: May 25, 2014 at 4:39 pm

    I used cashew butter bc that was all I had but these cookies are so good that it’s really bad! I think I ate five right out of the oven! Thank you for the recipe!
    I promise to go easy next batch and share!!!

  8. Yum these cookies look amazing, can’t wait to try them! Do you find that coconut flour is a lot different in taste/texture than regular flour? I usually buy unbromated/unbleached/unenriched white flour. It looks like we have similar taste in food and clean eating, check out my blog sometime if you like! I would love your feedback.

  9. sara Jakus Says: October 21, 2014 at 7:36 pm

    can you use almond butter or peanut butter?

  10. Mary Dempsey Says: January 26, 2015 at 1:29 pm

    These look really wonderful. How do you think it would work to freeze the cookies unbaked and then bake them “as craved”? Wokrs well with most regular cookie batters…

  11. OH MY YUM! I just bought my first jar of macadamia butter this week and have to make some cookies for a potluck on Friday, so kaa-ching! Quick question, do these expand at all in the oven? I’m curious as to why there is no baking soda or baking powder recommended in the recipe.

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