These soft dreamy Paleo vanilla macadamia cookies are packed sweet vanilla flavor and crunchy toasty macadamia nuts. Gluten free, grain free, refined sugar free.
Buttery macadamia nut cookies with white chocolate chips used to be a favorite cookie for me!
I decided to create a grain free and paleo version, minus the white chocolate.
The addition of an easy vanilla icing gives these cookies extra sweetness, so you don’t miss the white chocolate chips!
Instead of coconut oil, I used ghee to give the cookies a buttery flavor. Let’s get into the details so you can make them ASAP!
What You Need to Make These Vanilla Macadamia Cookies
With a short ingredient list and minimal prep time, these cookies are a breeze to make!
Here’s everything you’ll need to prepare them:
Cookie Dough:
- ghee
- pure maple sugar
- pure vanilla extract
- egg
- blanched almond flour
- baking soda
- fine sea salt
- macadamia nuts
Vanilla Icing:
- organic powdered sugar, or powdered monk fruit sweetener
- almond milk
- pure vanilla extract
How to Make These Paleo Vanilla Macadamia Cookies
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the ghee or coconut oil with the maple syrup, maple sugar, vanilla, and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt.
Stir the dry mixture into the wet until a sticky dough forms, then stir in the chopped macadamia nuts.
Chill the dough in the refrigerator for 10-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart.
Very gently press down on the top of each mound – the cookies will still spread but this helps them out.
How to Make Vanilla Macadamia Cookies, Continued:
Bake in the preheated oven for 10-12 minutes or until golden brown.
Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
While the cookies cool, make the icing. Mix together the sugar or sweetener, almond milk and vanilla to get a drizzly consistency.
Dip half of each cookie in the icing, or drizzle it on each cookie, if you prefer. Transfer to a parchment lined baking sheet or cooling rack to allow the icing to set for about 20 minutes, then serve.
Store leftover cookies loosely covered at room temperature for the first 2 days, or cover and refrigerate for up to a week. These cookies can also be frozen to keep longer.
I know you’re going to love them as much as I do!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Vanilla Macadamia Cookies {Paleo}
Vanilla Macadamia Cookies {Paleo}
Ingredients
Cookie Dough:
- 6 tablespoons ghee melted
- 2/3 cup pure maple sugar
- 2 teaspoons pure vanilla extract
- 1 large egg at room temperature
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine grain sea salt
- 3/4 cup macadamia nuts roughly chopped
Vanilla Icing:
- 3/4 cup organic powdered sugar or powdered monk fruit sweetener
- 1 tablespoon almond milk
- 1/2 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
-
In a large bowl, whisk together the ghee or coconut oil with the maple sugar, vanilla, and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt. Stir the dry mixture into the wet until a sticky dough forms, then stir in the chopped macadamia nuts.
-
Chill the dough in the refrigerator for 10-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart. Very gently press down on the top of each mound - the cookies will still spread but this helps them out.
-
Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
-
While the cookies cool, make the icing. Mix together the sugar or sweetener, almond milk and vanilla to get a drizzly consistency.
-
Dip half of each cookie in the icing, or drizzle it on each cookie, if you prefer. Transfer to a parchment lined baking sheet or cooling rack to allow the icing to set for about 20 minutes, then serve.
-
Store leftover cookies loosely covered at room temperature for the first 2 days, or cover and refrigerate for up to a week. These cookies can also be frozen to keep longer.
Nutrition
Want More Paleo Friendly Cookies? Try One of These!
Grain Free Black and White Cookies
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You mention using both maple syrup and maple sugar but have no quantity for the maple syrup. Does this recipe really use both of them and, if so, how much maple syrup?
The instructions mention maple syrup but the ingredient list doesn’t include maple syrup. If it is supposed to use maple syrup, can you please give me the amount?
Thank you! Love your recipes!!!
Delicious and easy. Will make again for sure.
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Appreciate your sharing here. Love your recipes!
Love this recipe!!
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The dish has a unique combination of many ingredients. Surely the children will love them. Eat cakes and play geometry dash bloodbath is the best
That is amazing, thank you for your great work. I don’t know how would I cook and do all that recipes simultaneously