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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:
gheepure maple sugarpure vanilla extracteggblanched almond flourbaking sodafine sea saltmacadamia nuts
Vanilla Icing:
organic powdered sugar, or powdered monk fruit sweeteneralmond milkpure 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}
These soft dreamy Paleo vanilla macadamia cookies are packed sweet vanilla flavor and crunchy toasty macadamia nuts. Gluten free, grain free, refined sugar free. Prep Time: 15 minutesCook Time: 10 minutesCooling Time: 20 minsCourse:baking, Cookies, DessertCuisine:Gluten-free, grain free, PaleoKeyword:cookies, gluten free, grain free, paleoServings: 16 cookies
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Ingredients
Cookie Dough:
6tablespoonsgheemelted2/3cuppure maple sugar2teaspoonspure vanilla extract1largeegg at room temperature1 3/4cupsblanched almond flour1/2tspbaking soda1/2tspfine grain sea salt3/4cupmacadamia nutsroughly chopped
Vanilla Icing:
3/4cuporganic powdered sugaror powdered monk fruit sweetener1tablespoonalmond milk1/2teaspoonpure 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
Calories: 205kcalCarbohydrates: 13gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 5gTrans Fat: 0.001gCholesterol: 26mgSodium: 114mgPotassium: 55mgFiber: 2gSugar: 9gVitamin A: 17IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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Want More Paleo Friendly Cookies? Try One of These!
Iced Gingerbread Cookies
Perfect Cutout Sugar Cookies
Paleo Oreos
Chocolate Crinkle Cookies
Crispy Paleo Gingersnaps
Grain Free Black and White Cookies
Chocolate Sugar Cookies
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