If you ever find yourself having a large stockpile of macadamias, I want to say two things to you. Firstly, you lucky bugger. Secondly, these gluten-free macadamia cookies are a completely worthwhile use of your precious macs (along with these macadamia bars).

I feel like seeing the word ‘gluten-free’ in a recipe title can be scary if you’re not gluten intolerant. Like, wow, look, there’s a recipe for some subpar, highly-lacking baked good. 

Trust me, that is not the case for these cookies. They are gluten-free by design rather than force. Their gluten-free-ness allows for delicate, melt-in-your-mouth cookies where the nutty flavor is the star of the show. That being said, if you don’t have coconut flour or don’t like coconut, you can swap out the coconut flour for cake flour.

There’s a kind old lady whose farm we regularly visit. She has some macadamia trees. I remember her pulling a box out of the freezer packed with the most heavenly macadamia cookies. This recipe is my unabashed attempt at emulating those wonderful cookies.

How to Make the Gluten-Free Macadamia Cookies

These gluten-free macadamia cookies only contain six ingredients. Four, if we’re not counting the salt and baking powder. 

Not only do they contain minimal ingredients, but they’re also easy and quick to make. This recipe truly is a winner.

Start by processing the macadamia nuts in a food processor until they are in fine crumbs, which will take about 30 seconds. 

Next, add your melted butter, salt, and sugar, and process until combined. Add the coconut flour and baking powder, and process until a smooth mixture forms, which will only take a few seconds.

Yep, that’s your cookie dough done. What was that? Five minutes?

Forming the cookies is the hardest part because the cookie dough is quite delicate. Don’t stress, it’s still pretty easy. 

To form the cookies, scoop a small lump of dough with a teaspoon, roll it into a ball, and then flatten it between your palms. Leave about 1-2cm between the cookies.

Before the cookies go into the oven, pop them into the fridge for 30 minutes to allow the butter to stabilize. Then, bake the cookies for about 10 minutes, or until they are the color of a roasted macadamia. The cookies will be very, very delicate when they come out of the oven, but they will harden as they cool.

Print Recipe

Macadamia & Coconut Gluten-Free Cookies

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Sweet Treat

Serves: 16 cookies

Prep Time: 20 minutes (plus 30 minutes in fridge) – Cooking Time: 10 minutes – Total Time: 30 minutes (plus 30 minutes in fridge)

Delicate, melt-in-your mouth cookies with the most wonderful sweet toasted nut flavour.

Ingredients

• 1 cup raw macadamia nuts
• 50g butter, melted
• pinch salt
• ¼ cup sugar
• ½ cup coconut flour
• ½ tsp baking powder

Instructions

1

Process the macadamia nuts in a food processor until they are in fine crumbs, about 30 seconds. Add the melted butter, salt, and sugar, and process until combined. Add the coconut flour and baking powder, and process until a smooth mixture forms, which will only take a few seconds.

2

Line a small baking tray with baking paper. Form the cookies by scooping a small lump of dough with a teaspoon, rolling it into a ball, and then flattening it between your palms. Leave about 1-2cm between the cookies.

3

Place the tray in the fridge for about 30-45 minutes. Heat the oven to 165°C.

4

Bake the cookies for about 10 minutes or until the colour of a roasted macadamia. The cookies will be very, very delicate when they come out of the oven, but they will harden as they cool.

Notes

These freeze really well and can be enjoyed straight from the freezer.