I love all about making these keto and low-carb macadamia cookies. They are so quick to make, and I make them quite often when having folks over. Most of them have no idea it's sugar-free and low carb stuff, and they keep complimenting on them.
To prepare the recipe, I usually don't have to run to the grocery store, since butter is always there, and any flour plus any ground nuts will do. Need another reason?
Below, you can see the ingredients for the low carb cookies I usually use to keep them as keto-friendly as possible. In December, I'll be making batches of these, adding all those Christmas spices. I am so looking forward to that! Cinnamon, nutmeg, cloves, cardamom, ginger, orange zest ... and what not. Just typing this list makes me drool a bit.
Anyhow, you can choose your own ingredients!
For example, instead of macadamia, feel free to use any other type of ground nuts. A mixture of almonds and hazelnuts if you wish. Then, add any kind of flour. It doesn't even have to be low carb; Gluten-free flour blends for baking work perfectly in this recipe. Moreover, make the recipe dairy-free by using coconut butter!
Yes, I've tried this recipe with various ingredients. Even hemp seed flour and finely ground chia seeds. Some of the flours tend to be less sweet than coconut flour, or even a little bitterish. In that case, I add a little bit of stevia to the mixture.
Be somehow careful when adding flour to the butter mixture since some flours can be less absorbing than others. This means that you will either have to use an extra tablespoon of flour or a couple of tablespoons less than what the recipe calls for.
Baking these will fill up your place with that incredibly cozy holiday smell that brings out the sweetest childhood memories!
Related: Macadamia Nut Butter
Recipe
Macadamia Cookies
Ingredients
- 4 oz butter - grass fed, softened
- ⅔ cup ground macadamia
- ½ cup almond flour
- ½ cup coconut flour
- ½ cup erythritol
- ⅛ teaspoon salt
- ½ teaspoon xanthan gum - organic and gluten free
- 1 oz IMO syrup - optional
- ½ teaspoon vanilla extract - optional
- 1 teaspoon any favorite spice/s - optional: cinnamon, cardamom, coffee ...
- ⅛ teaspoon stevia extract - optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together softened butter, erythritol, IMO syrup, and vanilla extract.
- In another bowl, mix together the rest of the dry ingredients.
- Slowly add the dry mixture into the butter mixture, spoon by spoon, while mixing continuously.
- Depending on what kind of flours you use, you might need to add more or less of the dry mixture.For example, when I used coconut and hempseed flours, I used less because they are lower in fat the almond flour, more absorbent, and this results in drier cookie dough.If you find the dough not to be sweet enough, add a hint of stevia extract.
- The dough should be neither too dry nor too wet. Do not worry if it does not hold together very well as long as it is somehow sticky.
- Wet your hands and form 24 balls, placing each one onto the backing sheet.
- Using a wet fork, press down into each ball to form a cookie. Dip the fork into the water for each cookie. This prevents the dough from sticking to the fork.
- Bake for approximately 20 minutes. Watch carefully for burning. When done, let the cookies cool down completely to become firm.
- Optional: Melt 2 oz. of dark chocolate and sprinkle it over the cookies. Yum!
Nutrition
Bonnie Knight says
Hi, do these freeze well? I usually start making Christmas gifts ahead of time and freeze them.
Luka says
Thank you for your comment and for trying out our macadamia cookies recipe! We're thrilled to hear that you loved them and that they turned out well for you.
Regarding your question about freezing the cookies, we believe they should freeze well. However, we have not personally tried freezing them before, so we cannot speak from experience.
As with any recipe, we recommend that you give it a try and see how it works for you. It's possible that the texture or taste may be slightly different after being frozen and thawed, but it shouldn't affect the overall quality of the cookies.
If you do decide to freeze them, we suggest wrapping them tightly in plastic wrap or a freezer-safe container to prevent freezer burn. And as always, be sure to label them with the date so you know when to use them by.
Thanks again for your comment, and we're glad that you enjoyed our macadamia cookies recipe. Happy baking!
Jen Rox says
I actually super enjoy this cookie, which 1/2 the dough I did add an egg to just to check and of course those were less likely to crumble. But stand alone the cookies were amazing also! I used not Mac nuts but sesame seeds ground up which came out so yummy. Finally tweek was the please the 3rd grader by adding chocolate chunks (which just so happened to have a few cranberries, which I have found are so much more since so fewer in my food) and so super divine! Final note is they came out of the even golden and super soft so be patient cuz it all works in the end!
Thank you!!!!
Luka says
Thank you, Jen!
Jill says
Can't wait to make these. New to Keto dieting. Need to sub the nut flours due to tree nut allergies developed in my adulthood. Strange:) Just bought hemp seed hearts, psyllium seed powder. Have sunflower seed etc. and here's a wierd one you all will thank me for (You're welcome) diatomaceous earth.