Rich and fudgy, these keto friendly Chocolate Macadamia Nut Cookies will remind you of the crisp and chewy edges of your favorite brownies!
This is another recipe that I actually made before we moved to Belize last year and haven’t gotten around to posting until now. Mostly because I didn’t love how the photos turned out and planned to reshoot them – it never happened.
The cookies themselves were pretty fantastic though, so I’m sorry that I waited so long to share them with you!
The inclusion of almond butter made these Chocolate Macadamia Nut Cookies very rich and added a chewiness that reminded me of the edge of the brownies where they are both crispy and chewy at the same time.
As per usual, I’m all about easy when it comes to baking, and these low carb Chocolate Macadamia Nut Cookies are no exception. You literally throw all the ingredients in a bowl, mix with a fork, plop them onto your cookie sheet and bake for 15 minutes.
These don’t spread much, and I liked them that way for the chewiness inside – but if you do want a flatter cookie you can press them down a bit before baking.
Just be sure to adjust your baking time down to around 12 minutes or they’ll probably harden up a little too much into more of a crisp wafer – not bad, just not what I was going for with this particular recipe.
My favorite way to eat these Chocolate Macadamia Nut Cookies is with a cup of coffee. ☕️ I’m not usually a dunker, but these were so awesome with a little dip of coffee on them, and they are sturdy enough to stand up to it without ending up a heap of sludge in the bottom of your cup. Just a thought.
You can also customize these Chocolate Macadamia Nut Cookies by throwing in some sugar free chocolate chips or chunks, omitting the macadamias or replacing them with another nut – or speaking of coffee, adding a teaspoon of instant coffee would turn these into mocha cookies and that would also be super yum. 🙌
If you experiment and end up with an amazing combo, please share your hacks with us in the comments!
- ½ cup butter, melted
- 2 tablespoons almond butter
- 1 egg
- 1½ cup almond flour **
- 2 tablespoons unsweetened cocoa powder **
- ½ cup granulated erythritol sweetener **
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup chopped macadamia nuts
- Pinch of salt
- Preheat your oven to 350°F.
- Combine all of the ingredients and mix well with a fork or spoon until a stiff dough is formed. Do not overmix.
- Line a cookie sheet with parchment paper or grease it well.
- Drop by mounds approximately 1½ inches wide and high and flatten slightly.
- Bake for 15 minutes. Remove from the oven and let cool before eating.
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