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Primal Chocolate Chip Macadamia Cookies

August 1, 2013



Last weekend while Scott was off backpacking the Appalachian Trail, I hosted a small girls’ night at my house. In the spirit of paleoism (and having already planned a beach day for Monday), I set out to put together a pretty diet-friendly spread for my gals. Of course, a cheese plate may not be entirely on-plan, but I did pair it with a sweetener-free fruit spread and some apple slices to try to limit my intake of crackers! Some of the other treats I put out were these awesome paleo chicken nuggets, which I served with homemade Sriracha-ketchup, some veggies and dip, and these delicious primal cookies.

I adapted the cookie recipe from Elana’s Pantry, which is a great resource for paleo and gluten-free recipes. Her food looks so delicious you frequently wonder how its possibly made using healthy ingredient-swaps!

These little morsels were a perfect sweet treat to end a girls’ night, and a perfect little indulgence for my TV-centric lazy sunday that followed the day after!

Primal Chocolate Chip Macadamia Cookies (makes 3 dozen)

  • 3 Cups Almond Flour
  • 1/2 tsp Salt (plus more for sprinkling on top, if you’re into that sorta thing!)
  • 3/4 tsp Baking Soda
  • 1/8 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/4 Cup + 2 TBSP Unsalted Butter (preferably grass-fed/pastured/organic)
  • 3 TBSP Honey
  • 1 TBSP Vanilla Extract
  • 1/2 Cup Dark Chocolate Chips
  • 1/4 Cup Chopped, Roasted Macadamia Nuts

Preheat oven to 350.

In a food processor, combine the almond flour, 1/2 tsp salt, baking soda, nutmeg and cinnamon. Add the butter in a few smaller chunks, and pulse until a dough forms. Place dough in a clean bowl and stir in the chocolate and macadamia nuts by hand.

Line 2 baking sheets with parchment paper, and spoon 1-TBSP sized balls of dough about 1-inch apart. Gently press down each ball of dough into more of a cookie shape, as these will not spread like regular cookies. If you’d like, sprinkle a little bit of extra salt on top of the cookies before baking.

Bake for 6-8 minutes, until lightly golden on the bottoms. Remove from oven and let sit for 15 minutes before removing from the pan. This is essential, otherwise the cookies will fall apart!


13 Comments leave one →
  1. August 1, 2013 10:32 am

    They look wonderful!

  2. August 1, 2013 10:39 am

    This biscuits are amazing! Too tasty!
    I love chocolate chips! But, I have to buy tsp and cup. I’m italian girl and here we use the grams. ^_^ thanks you for yummy recipe.

  3. August 1, 2013 11:39 am

    They look delicious!

  4. watermelonfruitastic permalink
    August 1, 2013 3:28 pm

    THIS LOOKS AMAZING!!! Definitely going to try this out 🙂
    Thanks for the recipe!!! ❤

  5. August 1, 2013 4:36 pm

    Reblogged this on Penelope Jane Appleton and commented:
    These look absolutely delicious! Must try. Have some macadamia nuts from my parents recent Hawaii trip!

  6. August 2, 2013 6:13 pm

    They look amazing!

  7. August 2, 2013 8:12 pm


  8. August 13, 2013 12:22 am

    O my goodness, these look absolutely delicious!

    Please donate to our Fashion Package Project!

  9. August 13, 2013 10:11 am


  10. August 15, 2013 8:51 am

    These look so good..thank you for sharing..:)

  11. August 22, 2013 8:26 am

    I am drooling just looking at the pictures! YUM!!!

  12. August 25, 2013 7:24 am

    They look really great! I can’t wait to try making them!

  13. August 28, 2013 12:41 pm

    Hi lovie! I nominated you for The Versatile Blogger Award!
    Check out my post on the award for details and more info:
    xo, Kenzie

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