Paleo Macadamia Chocolate Cookies

almond hummus recipe

Recipe: Macadamia Chocolate Cookies

Keep your hands away from the cookie jar! Haven’t heard that phrase for a while? It’s time to have a little treat and bake these super easy, paleo friendly macadamia chocolate cookies. You can tinker with the amount of natural sweetner and cocoa powder to see what you like best but as I don’t like them too sweet I only used a small amount of coconut syrup. Macadamia nuts cab be replaced with cashews or blanched almonds but I do like the taste and texture of macadamias, plus their Omega-6 content is much smaller than other nuts.


  • 1 cup raw macadamia nuts
  • 1/4  cup coconut flour
  • 1/4 cup almond meal
  • 1 egg
  • 4 tbsp coconut oil, melted
  • 2 tbsp cocoa baking powder, unsweetened
  • 3 tbsp coconut syrup or 3 tbsp maple syrup or honey (if avoiding fructose, use rice malt syrup and use more than 2 tbsp if you like them a bit sweeter)
  • 1 tbsp water
  • 1/2 tsp gluten free baking powder
  • A pinch salt



  1. Process madamia nuts into smaller crumbs in a food processor. It’s ok if you have some larger pieces in there. Add almond meal, coconut flour, baking powder and a pinch of salt. Give it another whiz to mix it all up.
  2. Add the rest of ingredients and process until well incorporated and you have a thick, sticky, doughy mixture. Scoop it out on to a cutting board or a tray. Shape the mixture into a log, about 3cm radius. Wrap in clingwrap and refrigirate for 15 minutes to set.
  3. In the meantime, heat oven to 160C or around 350F.
  4. Unwrap the log and slice it gently into equal size cylinders, about 1 cm thick. Place on a baking paper covered tray and bake in the oven for 11-12 minutes.

Preparation time: 10 minutes

Cooking time: 12 minutes

Number of servings: makes about 15 cookies

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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    1. I think for up to a week if you keep them covered. I think the more sweetener you add the more preserved they will be. They can be a little crumbly but overall keep quite well so you could easily package them into little gifts. You can make a smaller batch and see how they turn out.

  1. Can someone tell me where to find rice malt syrup – I live in Canberra and can’t find it anywhere 🙁

    1. Hi Sally, I get mine from Coles health food section, it should be next to Tahini, Manuka Honey and so on.

  2. I have a recipe (not paleo) that also refrigerates the log before cooking. With that recipe, an alternative is to freeze the log and defrost in fridge for an hour before cooking. It’s a great way to impress guests with freshly cooked biscuits with very little notice – and fuss.

    Do you think that would work with this too?

    1. I don’t see why now. It never happens in our house as we go through the whole thing but if you double ingredients and wanted to make some cookie dough in advance I imagine it would work the same as normal cookies. If anyone tries, let us know if freezing worked.

  3. Hi Irena

    Just discovered Paleo and hence your website. It looks great, thanks for all the recipes. I’m in Australia too (Sydney) and was wondering where some of these ingredients come from? I’m unfamiliar with so many of them.
    coconut flour
    coconut oil
    cocoa baking powder
    coconut syrup
    gluten free baking powder

    Any chance you can point me in the right direction?

    I haven’t had a chance to browse all your recipes yet but I’m guessing more ingredients will pop up that are unfamiliar to non-Paleo cooks. Where do you shop for these special ingredients?

    Kind regards

    1. Hi Anna,

      Coconut flour and oil are pretty easy to find in most health food stores and I believe most supermarkets stock coconut oil in the health/natura food section. Coconut syrup is a lot easier to find as well. You can also order most of these ingredients online. You can try this website, they stock pretty much everything. I wrote a post about coconut oil recently, which will help you when purchasing

      Cocoa baking powder is in the baking section of the supermarket or you can get cacao powder from supermarkets or health food stores. I use raw cacao powder in many chocolaty recipes. Gluten free baking powder can also be found in the baking section of Coles. It’s a little round can, White Wings I think.

      And I shop mainly at Harris Farm, my local butcher, fishmonger and health food stores for a few extra ingredients. I still visit Coles for some things but it’s less and less frequent I find. And of course, if I manage to be near fresh food markets, that’s always a treat.

      If you’re after grass fed meat, you can check out a few online delivery businesses or

      I’ve been meaning to add all of these to my Resources page, just haven’t had time.

      I hope this helps!


  4. Hi Irena,

    First of all: I love this website, tried a couple of recipes already and it was a great success!

    But for these cookies, I had a problem, I don’t know exactly what went wrong and I’d like to try again but I was wondering if you could give me a more precise measure of the ingredients needed. I think that you have to be precise to bake and I’m not sure my “cup” is the same as yours 😉

    Also, is coconut sugar ok instead of syrup?

    A last question: I have been meaning to try doing the banana bread (looks delish!) but I can’t find tapioca flour, can you think of any good substitute?

    Thank you so much for sharing your brilliant healthy yummy ideas 🙂

    Kind regards,


  5. Hi everyone,

    I just made the cookies. I made them to the letter using all the same ingredients, but after processing all the liquids the mixture was more like a batter than a dough. So I just kept adding more flour and almond meal until I got the consistency I wanted (it still wasn’t dough like, it was more like a squidgy batter). Also I found that with all the processing the macadamias ended up totally ground, rather than chunky like the pictures, so I would add them later next time I think, or process all the ingredients and just chop the nuts by hand and add them later.
    The end result was great though – tasty and healthy!

    1. Hey Susan,

      I had the same problem, I followed the recipe from start to end, but it turned out more like a matter than a dough, it was very watery although it got less watery when I got it out of the fridge. But still it was not solid enough. So when I had to cut the log, it completely fell apart 🙁 I just rolled it into balls instead and then shaped them into flat roundish shapes. I cooled them down, after around an hour, they are still very soft. The texture feels more like eating brownies then cookies 🙁 Maybe I should have added more almond meal and coconut flour instead of just 1/4 cup each? Were your cookies crunchy after adding more almond and coconut flour? My end result was still quite yummy but guess I expected a more crunchy texture.

  6. I loved these. True to the previous two comments, the mixture seemed slightly wet, so I slightly reduced the amount of coconut oil and added a few more nuts (I used pecans and macadamias) and a tablespoon or so more coconut flour.

    This made the mixture firm up beautifully after 20 minutes in the fridge. I just had one warm from the oven and it has more of a soft brownie consistency, which is just fine by me! Beautiful, and thanks to the use of honey, not too sweet. Love it.

  7. I just made these delicious cookies. They turned out absolutely perfect although I might keep some bigger pieces of nuts aside to add later next time The texture was as I expected and was easy to roll up in baking paper. That’s going straight into my “recipes to keep” folder.

  8. Hi Irena, can I use cacao powder instead of cocoa powder? And if I do, do I still need the baking powder?

  9. Thanks Irena, I have made 8 batches of these cookies within the last week (makes a great present) – everyone has loved them!! I made a few tweaks to the recipe based on comments – I used a mix of roughly chopped macadamias, walnuts, roasted almonds and hazelnuts, cut down to 2.5 tbsp coconut oil, no water, extra tbsp of cocoa, extra 1/4 cup almond meal at the end to make it a bit firmer. Roll into log and put in freezer for 20min to firm up. Freezing made it so much easier to chop! Also baked them for 14min. I don’t have a food processor so just mixed it in a bowl and it turned out fine. Thanks again Irena, this recipe is for keeps!

  10. Need 51yo greet the temp correct. 350deg f is 180 Deg C not 160… that stuffs up the cooking..

    Yes its very wet… there’s no need for the water.

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