All the buttery goodness of macadamia nuts in a delicious low carb, grain-free cookie.
I am just going to go ahead and call these what they really are: fat bomb cookies. Seriously. I did not set out to make fat bombs in cookie form but it just happened. And who am I to deny the outcome? I should have known. Macadamia nuts are so buttery and filling on their own, I should have known that making nut butter with them and then turning them into cookies would result in rich, buttery, satisfying treats. Yep, shoulda known.
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But I don’t always have such clairvoyance about the outcomes of my recipes. Half the time, I am just throwing things together and crossing fingers that it works the way I think it will. Thank goodness most of the time it actually does. This was an idea that popped into my head when I spied the remainder of a bag of raw macadamia nuts I had entirely forgotten about. It had been in my freezer for ages and with all the other nuts in there, it just got lost in the shuffle. It only came to light when I was searching for something else and I realized I needed to put them to good use.
And as I am rather obsessed with grinding things up in my Blendtec, I figured I would grind them up into a healthy nut butter. Which got me wondering if I could use it to replace the peanut butter in the infamous flourless peanut butter cookie. The thing about macadamias, though, is that they really release a lot of oil upon grinding – more so than other nuts. So I had to counterbalance that with a “flour”, so they didn’t just become a gooey puddle upon baking. I put some shredded coconut in mine and the end result was a gooey, buttery, delicious fat bomb of a cookie with a tropical twist.
Fat bombs in cookie form. Don’t say I am not good to you.
Please see my Macadamia Butter Chocolate Chip Cookies on A Sweet Life.
Amanda says
YUM!!!
Ally says
These are the best cookies I’ve ever made, low carb and regular. Even just one cookie is the perfect evening snack!
Philis says
You are hard working lady, Carolyn, and appreciate your many excellent recipes and the interesting daily life you include with the recipes. Many, many thanks to you. Philis
Carolyn says
Thanks, Philis!
Larry Malmberg says
These look amazing- it’s hard to believe there’s no flour or butter! Can’t wait to try them. My Daughter in law just asked me to send some gluten free cookies and I think these will be the ones. 🙂
Carolyn says
Hope you and she love them!
Lori says
I made these as I had just bought macadamia nut butter on sale at Sprouts. Well, they were way too oily! My fault, I should have just used macadamia nuts ground as you said. Do you think there is a way to make them crispy? My hubby is really missing crispy in his cookie, but loved the flavor. Thank you for all your delicious recipes!
Carolyn says
Oh boy. yes, I think the pre made butters would do that. If you want to try again, I’d add in something else like almond flour. Not sure that it will get it crispy though.
Lori says
Thank you, Carolyn!
Nigel Potocki says
I’ve been putting browned butter in my cookies for a while now, and you’re right: it’s the best. I also it in oatmeal chocolate chips cookies. mmmm!
Sari Badalamenti says
I made it yesterday, it was awesome! Kids love it, too. Thank you, ladies! 🙂
Stephanie Deal says
Oh Lawsy — I made these last night and my husband has now decreed that this is his low-carb favorite dessert! SO incredibly delicious and easy to make. I did have to bake my cookies for 14 minutes but I’m putting that down to my oven. 😉 These cookies are perfect — thank you SO much for sharing!!!
Nancie Reichle says
Hi Carolyn-
Love your website and have made many of your wonderful recipes! Wonder if you have a low carb version of those crispy Tate’s Chocolate Chip Cookies? I really love them, and figured if anyone has an idea to make them, it’s you!!
Esther R. says
I make brown butter for my cookies now .