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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Phillip Nollner says
made these today…they are really, really good…thanks for posting!
Kim says
If I use swerve would it be the same amount?
Mellissa Sevigny says
Swerve is the brand of erythritol that I used, so yes.
Christi Garcia says
This is my first comment on any blog EVER, but I had to write to tell you I love these cookies!!! I have been making them a good six months now. I keep them in the freezer and enjoy 2 most evenings. My cookies also spread when cooking so more like a cookie that tastes like a brownie and somehow I end up with 30 cookies instead of 16 (there’s my justification for eating 2 ;-)). I started keto with your blog over a year ago and your recipes are usually right in line with my taste buds! Your introduction plans are the best and I always point interested people in your direction. Keep up the great work…thanks so much!!!
Mellissa Sevigny says
I’m honored to be your first Christi and thanks for taking the time to let me know you liked them so much!!
Deanna says
I’m so glad to see that you keep them in the freezer and that works! I made a batch and then thought I should have made 1/2 a batch. I’m the only one in my family on low-carb and eating 4-6 a week, I’d have to toss many of these. I’m going to freeze half of them, great idea.
Sara B says
Just made these today, love them. First off any dessert that can be made in one bowl is a winner in my book. They have a great texture and flavor, and are hubby-approved (and he’s a picky SF eater). Like you said, perfect with a cup of coffee, and I can’t wait to try different variations. I’ve had so much success with your recipes, thank you for making keto/LCHF an amazing experience and giving me a chance to not miss out on my favorite things.
Cami Valenzuela says
Oh yumm.. these sounds great. Gotta save these to buy everything.
Hawkce541 says
I made these because I was jonesing some chocolate. They came out nice. I love them. However, it appears that my wife and boy love them too. I ate a couple the night I made them, and I woke up the next morning to take a couple to work and they were gone. Keep up the good work.
Hawk
Leslie C says
I love Macadamia nuts and can’t wait to try this recipe!! THX
Margot C says
I love Macadamia nuts. My sister in law is from Hawaii and she always brings me some at Christmas.
Rust says
Macadamias are my favorites. these cookies look so good!
Sue says
When I was making them a dough would not form so I added an egg. The cookies came out pretty tasty!
Dawn says
Was the consistency chewy? I’m really craving that…
Sue says
They were chewy when warm and now are crispy on the outside and softer in the inside. I baked for exactly 15 mins, but I think I could go shorter next time. I want to try with Splenda too.