Vegan Macadamia Nut Cinnamon Chocolate Chip Cookies. They are gluten-free, oil-free, crispy, moist, buttery and are just 8 ingredients and so quick to make.
VEGAN MACADAMIA NUT CHOCOLATE CHIP COOKIES
I can’t believe I’ve never shared a recipe featuring macadamia nuts before, which is crazy. What better time than to do a vegan cookie recipe featuring them!
These are a really fun, creative way to use macadamia nuts, too!
Instead of the way most cookies feature macadamia nuts, as an add-in, these are not what you’d expect. The base is made up of roasted macadamia nut paste! That way the macadamia flavor is front and center in every bite. Since that flavor can be a bit strong, it is balanced out with oat flour and cinnamon and chocolate chips.
Since macadamia nuts don’t really taste that great on their own, in my opinion. Honestly, I’m not a fan of them. So, adding cinnamon, chocolate chips and vanilla to the base makes them delicious!
Bonus, they are gluten-free and oil-free (no oil or butter has been added like traditional cookies).
INGREDIENTS NEEDED
Full amounts listed on the recipe card below. Only 8 main ingredients needed!
- Superfine oat flour
-
Tapioca starch
-
Roasted macadamia nuts
-
Coconut sugar
-
Baking powder
-
Cinnamon
-
Maple syrup
-
Semi-sweet vegan chocolate chips
HOW TO MAKE VEGAN MACADAMIA NUT CHOCOLATE CHIP COOKIES
Step 1: Add the macadamia nuts to a food processor and process into a paste.
Step 2: To a large bowl, add the starch, oat flour, sugar, baking powder, cinnamon, and salt and whisk well. Add the macadamia nut paste to the bowl, along with the syrup and chocolate chips.
Step 3: Form the cookie dough into 16 balls and then flatten them on a cookie sheet lined with parchment paper. Bake for 10 minutes at 375°F. Cool for 10 minutes before eating.
MORE VEGAN CHOCOLATE CHIP COOKIE RECIPES
- Cashew Butter Chocolate Chip Cookies
- Vegan Gluten-free Chocolate Cookies
- Crispy Vegan Chocolate Chip Cookies
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Grain-free Chocolate Coconut Cookies
- Dark Chocolate Molasses Cookies
- Vegan Gluten-free Oatmeal Chocolate Chip Cookies
Vegan Macadamia Nut Chocolate Chip Cookies
Ingredients
- 112 grams roasted macadamia nuts (It is imperative to use roasted so that they process easily into paste. Raw will be very gritty.)
- 1/4 cup (32g( tapioca starch
- 5 tablespoons (40g) superfine oat flour
- 2 tablespoons (24g) coconut sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup (80g) pure maple syrup or agave
- 5 tablespoons (75g) semi-sweet vegan chocolate chips
NOTE
- I always recommend a scale for baking for accuracy. It makes all the difference. Make sure to add the bowl, hit zero and then start measuring, making sure to hit zero in between each addition. You do NOT need to even use cups, just the scale, bowl and my gram weights listed.
- I use this scale.
Instructions
- Preheat the oven to 375°F and line a dark sheet pan with parchment paper.
- Add the nuts to a food processor and process into a thick smooth paste forms (as pictured). It will happen rather quickly because the nuts are roasted, which causes their oils to release easily. This will not work well with raw, so they must be roasted. It should be a thick paste, not like a runny nut butter. Think, marzipan.
- To a large bowl, add the starch, oat flour, sugar, baking powder, cinnamon, and salt and whisk well. Add the macadamia nut paste to the bowl, along with the syrup and chocolate chips. Use a spoon the mix the ingredients into a thick cookie batter
- Use a 1 1/2 tablespoon cookie scoop to form 16 cookies and roll them into balls with your hands. Because of the natural oils in the nuts, your hands will get quite greasy. You'll be fine. Place them 2 inches apart on the pan. Press each cookie flat 1/4 to 1/2 inch thick, piecing together any cracks on the sides and form a round shape. Press extra chocolate chips on the tops of the cookies, if desired.
- Bake the cookies 10 minutes until puffy, spread and the edges are golden brown. Cool the cookies 10 minutes on the pan and then remove them to a cooling rack lined with a paper towel to absorb any excess oil. Enjoy!!
Hi Brandi
Do you know about how many calories there are n each cookie?
Also when is your new cookbook going to be available? Vegan 8 had to be spiral bound because I’ve used it so much!! 😉
Hi Lorraine! I will be making an announcement soon about preordering, thank you so much for your interest! I’ve added the nutritional stats to the recipe card now, just hit refresh on your browser 🙂
Ok im a HUGE macadamia nut cookie lover. I made this with regular choc chips and white choc chips and they were both out of this world delicious. I think these are now my favorite Brandi cookies!! Highly recommend these and they come together so fast in 1 bowl!!
Yay!! So happy you loved these so much Estee, thank you for the review!
Hi Brandi, I have not made the recipe yet but want to soon. Unfortunately I do not have a scale so could you please estimate the amount in cups that I will need of the macadamia nuts. Thanks much! Can’t hardly wait to try this one!
It would be about 3/4 cup, but since I only did it by weight, it may be a bit tricky to get the exact texture right! Let me know how it goes!