Rich and fudgy, these keto friendly Chocolate Macadamia Nut Cookies will remind you of the crisp and chewy edges of your favorite brownies! One of my favorite low carb cookie recipes so far!
This is another keto cookie 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 keto baking recipes, 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.
Boom. Cookies.
These low carb cookies 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 keto cookie 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 keto 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!
Chocolate almond macadamia cookies
- Yield: 16 cookies 1x
Description
Rich and chocolatey, these low carb cookies taste like the edges of your favorite fudge brownies!
Ingredients
- 1/2 cup butter, melted
- 2 tablespoons almond butter
- 1 egg
- 1 1/2 cup almond flour **
- 2 tablespoons unsweetened cocoa powder **
- 1/2 cup granulated erythritol sweetener **
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup chopped macadamia nuts
- Pinch of salt
Instructions
- 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 1 1/2 inches wide and high and flatten slightly.
- Bake for 15 minutes. Remove from the oven and let cool before eating.
Notes
** To see the products I currently use and recommend to get the best results with my low carb recipes, visit the IBIH Pantry Recommendations Page.
- Category: Dessert
- Cuisine: Cookies
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Fat: 13g
- Carbohydrates: 2g net
- Protein: 3g
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Dawn says
I tried them, but they didn’t come out chewy like the recipe said – also the cookies did spread out. They ended up like regular cookies. I’m not sure what I did wrong, as I followed the recipe exactly… is it possible I overmixed it? Or didn’t mix enough? The cookies are a bit gritty and crumbly. It still tastes good, it’s just not the consistency of the edges of a chewy brownie.
Mellissa Sevigny says
Were you using a super fine almond flour or an almond meal like Bob’s Red Mill? I find that the meal, which still has skins mixed in, gives a very gritty texture to baked goods so that could be it!
Dawn says
I used Honeyville Blanched Almond Flour Super Fine Grind. Would that not be okay? What else could I have done wrong? I noticed that I could have made a lot more than 16 cookies (I started by using a rounded tablespoon of dough, but added to each cookie equally when I realized it wasn’t enough.)
Oh – I also had to cook an extra five minutes because at 15 minutes the cookies didn’t seem cooked all the way – a toothpick inserted in the center didn’t come out clean. Should I not have?
I was also wondering – I was thinking about substituting Splenda next time. Would that work?
Dawn says
And what do you think about using coconut flour next time? Seems like that’s even finer than even super fine almond powder.
Thanks for everything! :)
Mellissa Sevigny says
You don’t want to overcook them, that could be why they were crumbly – they should be nice and soft in the middle. I couldn’t tell you how the Splenda would work but if you try it out let us know.
Dawn says
Okay, next time I will take them out at 15 minutes exactly. I’ll try Splenda too, and let y’all know how it worked out. Thanks for your help!
Dawn says
I made another batch and pulled them out of the oven at exactly 15 minutes. It still wasn’t chewy, but it wasn’t crumbly either, and it’s nice to have a chocolate cookie I can eat that won’t take me out of ketosis. :)
I’ll let y’all know how it comes out when I try it with Splenda.
Carolyn says
Hi Mellissa, I love your recipes and e-book cookbooks! Your recipes are amazing and I appreciate all your hard work. But….I have noticed in your nutrition facts that you are only posting net carbs now. For someone like me who is very insulin resistant this isn’t helpful. I have to go back through all the ingredient macros and re-add and then divide to get a true carb reading. For me eating over 25 true carbs per day will completely stops my weight loss. If it isn’t more work I would love to see true carbs again. Thanks so much for everything you bring to the low carb community!
Mellissa Sevigny says
Hi Carolyn! I’ve always posted net carbs because it’s so much easier. Net carbs is just easier for me – and easier for all the new people starting low carb constantly to understand. But if I figure out a way to do it easily and in a way that won’t make a ton more work for me then I’ll consider it in the future!
Bill says
Mine turned out too crumbly, what did I do wrong?
Mellissa Sevigny says
Not sure Bill, it could be the type of almond flour you used (I used superfine) the sweetener, or even the almond butter you used if it was really dry and not smooth. Someone mentioned using an egg helped. I’m going to add one to the recipe because it will act to even out those other variables and help the cookies come together either way.
Carolyn says
Thanks or your reply Mellissa. Again I appreciate all you are doing for the low carb community.
Lisa says
You moved to Belize? How cool is that? Would love to hear more about that decision and how life is in Belize (want to live vicariously through you!)
Sue says
These look great! I will try them today!
Beth H says
I’m very allergic to macadamia nuts, will have to sub in another kind but the cookies look awesome! Thanks for sharing.
Rob Miles says
I don’t have macadamia nuts in the house, so as always I’m going to toast some pecans and try it out with those!
Laurel says
These look so great. I’ll try to make them this weekend. I’m glad to hear that they hold together well because so many LC cookies are awfully crumbly. Do you think the addition of eggs would generally make things hold together better? Thanks!
Kate says
These look like they’d be great ! I love macadamia nuts in baked goods, so I’m all over this recipe :)
Julie B says
This sounds really good, I may try it with coconut flour and a little bit more liquid as I’m currently out of almond flour!
Debbie Anderson says
Love this site!
Larissa Kolas says
Looks good!