I am so excited to share this Paleo Macadamia Chocolate Chip Cookies recipe with you from the brand new book, The Paleo Kitchen by George Bryant and Juli Bauer. This book is gorgeous and it’s full of easy to make recipes! Both, George and Juli have a talent for taking ordinary ingredients and turning them into extraordinary recipes!
Their recipes are packed with flavor, but aren’t too complicated. Several times so far, I’ve been able to pick up their book and find something to whip up at the last minute. My family loved their Honey Mustard Chicken Thighs. They took me less than 10 minutes to prep!
Indyanna’s favorite has been these cookies! This is actually the first cookie she has ever had. She even helped make them. These Paleo Macadamia Chocolate Chip Cookies are soft and chewy. I also love that they are packed with healthy fats from the macadamia nut butter and coconut oil.
I am a big fan of macadamia nuts. They are a great option when nuts are called for in a recipe because they have a very low Omega-6 content compared to their other nut friends. They are also a healthy source of magnesium, manganese, thiamine, copper and iron.
Big thanks to George and Juli for letting me share their delicious recipe with you here!
Paleo Macadamia Chocolate Chip Cookies
Yield: 20 cookies
Prep Time: 15 minutes
Cook Time: 13 to 15 minutes
1 cup (220 grams) homemade or store-bought macadamia nut butter
¼ cup (60 mL) organic honey (find raw, organic honey here)
¼ cup (50 grams) coconut oil (find my favorite coconut oil here)
1 teaspoon vanilla extract (find organic, gluten-free vanilla here)
1 egg (50 grams)
2 tablespoons coconut flour (find my favorite coconut flour here)
pinch of salt
½ cup (90 grams) Enjoy Life Mini Chocolate Chips (find it here)
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
Refrigerate the batter until cold, about 10 to 12 minutes.
Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until the cookies are slightly browned. Remove from the oven and transfer to a rack immediately to cool.