These Gluten Free Macadamia Nut Cookies are chewy, crunchy and oh so delicious! I’m going to be honest. Growing up, the thought of a macadamia nut cookie wasn’t my favorite. I always chose a classic Chocolate Chip Cookie. Now I’m a huge fan of these creamy crunchy nuts. These Paleo cookies have the perfect texture and they are a great baking project. The white chocolate glaze is the perfect cherry on top!

A stack of macadamia nut cookies with a glass of milk in the background.

WHAT ARE MACADAMIA NUTS?

Macadamia nuts are from macadamia trees. These nuts are high in healthy fats. In addition, they have a creamy texture inside of them. Use shelled nuts for these Gluten Free Macadamia Nut Cookies!

ARE MACADAMIA NUTS GLUTEN FREE?

Yes, macadamia nuts are naturally gluten free. Be careful of flavored or seasoned macadamia nuts; sometimes they’ll be coated in something that isn’t gluten free.

A bowl of macadamia nut cookie dough with shelled macadamia nuts.

HOW DO YOU CUT MACADAMIA NUTS FOR COOKIES?

Use shelled macadamia nuts for cooking and baking. There’s no need to cut these nuts before adding to the cookie dough. If they’re unusually large, feel free to carefully cut in half.

INGREDIENTS FOR GLUTEN FREE MACADAMIA NUT COOKIES

GRASS FED BUTTER: Grass fed butter (or ghee) gives these cookies that signature buttery flavor. Butter should be room temperature (NOT melted!) for best results. Use coconut oil for a dairy free option.

ALMOND FLOUR & COCONUT FLOUR: Almond flour and coconut flour are used together to create the perfect texture. Almond flour adds a hint of hearty nutty flavor while the coconut flour soaks up the moisture. See my Gluten Free Flours and Gluten Free Baking guide for more info!

EGGS: Use room temperature eggs for best results.

MACADAMIA NUTS: Macadamia nuts are buttery, a little creamy, and the perfect crunch! I used Royal Hawaiian Orchards (pre-shelled) for a super easy cookie!

OTHER INGREDIENTS: baking soda, vanilla extract, coconut sugar, sea salt

A stack of macadamia nut cookies on a white plate with a glass of milk in the background.

HOW TO MAKE GLUTEN FREE MACADAMIA NUT COOKIES

Step 1

First, add butter and coconut sugar to a large mixing bowl or KitchenAid. Beat until combined, about 1 minute on high.

Step 2

Next, sift in almond and coconut flour and stir.  Add all ingredients except nuts.  Then, fold in macadamia nuts.

Step 3

Add dough to an airtight container and refrigerate for at least 30 minutes, up to overnight.

Step 4

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.  Use a cookie scoop to scoop cookies.  Place on baking sheet.

Step 5

Slightly flatten each cookie with your hand.  Bake 9 to 10 minutes or until middles are set and edges are crispy.  Remove from oven.  Cool 3 minutes on pan and then move to a wire rack to cool completely.

Step 6

Once cooled, make glaze. Add coconut oil to a microwave safe dish and microwave until melted, about 30 seconds. Remove from microwave and immediately add in coconut butter and maple syrup. Stir until smooth and creamy.

Step 7

Pour glaze on top!

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https://organicallyaddison.com/macadamia-nut-butter/
A stack of macadamia nut cookies on a white plate with a glass of milk in the background.

Get the Recipe: Gluten Free Macadamia Nut Cookies (Paleo)

These Gluten Free Macadamia Nut Cookies are crispy, chewy, and delicious! The macadamia nuts add the perfect amount of crunch and the white chocolate glaze is to die for!
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Ingredients

White Chocolate Glaze

Instructions 

  • First, add butter and coconut sugar to a mixing bowl or KitchenAid. Beat until combined, about 1 minute on high.
  • Then, sift in almond and coconut flour. Stir to combine.
  • Add in remaining ingredients (except macadamia nuts). Once combined, fold in macadamia nuts.
  • Add dough to an airtight container and refrigerate for at least 30 minutes, up to overnight.
  • When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Use a cookie scoop to scoop dough. Place balls of dough at least 2 inches apart on parchment lined baking sheet.
  • Then, slightly flatten each cookie with your hand.
  • Bake for 9 to 10 minutes, or until edges are crispy and middles are set. Remove from oven and cool for 3 minutes on pan before removing to a wire rack.
  • Once cooled, make glaze. Add coconut oil to a microwave safe dish and microwave until melted, about 30 seconds. Remove from microwave and immediately add in coconut butter and maple syrup. Stir until smooth and creamy.
  • Once cookies are cooled, pour glaze on top. Allow glaze to harden before digging in!
Calories: 254kcal, Carbohydrates: 13g, Protein: 5g, Fat: 22g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 189mg, Potassium: 44mg, Fiber: 3g, Sugar: 7g, Vitamin A: 276IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg