These macadamia nut cookies have sweet coconut, crunchy macadamia nuts, and a zesty sweet lemon glaze. They’re delicious with a cup of coffee! This cookie recipe is easy to make, and of course, gluten free, grain free, dairy free, paleo friendly, and vegan.
I had every intentions of posting these macadamia nut cookies before Easter. But… life. Ya know? Because gah, these lemony glazed nutty cookies are TO DIE FOR! A mouthful of delectable lemony melt in your mouth flavor.
Perfectly zesty and sweet! And I’m giving myself mad props for making them grain free and vegan friendly. Which was… uh… an experiment.
Luckily, the hard work is done, so that you don’t have to do it. Nope. You can sit back and rest assured these are EASY to make and … wait for it… DELECTABLE.
MACADAMIA NUT COOKIES with LEMON GLAZE
I could go on and on about my nerdy science techniques for creating this cookie recipe, but I will spare your brain cells.
Instead, can we chat about Zest? Why yes, zesty does describe the lemony flavor part of the macadamia nut cookies. But zesty also means that something else.
The definition of zesty (according to vocabulary.com) is, marked by spirited enjoyment. Don’t you just love that?! I don’t know about you, but I think we could all use a little spirit of enjoyment.
My intentions is to keep this site, my recipes, and my focus full of HEALTH and LIFE. But if I am not taking my own advice here, then how can I fulfill that focus? I can’t.
Updated RECIPE NOTES
I am bringing back the ZEST of life this season with Lemony Macadamia Nut Cookies. Because when life hands you lemons, you make cookies with lemon glaze.
When this recipe was first published in 2015, I used macadamia nut flour and banana instead of oil. But then I realized how gosh darn expensive those macadamia nuts are!
We need to savor those for snacking or topping. So we updated the recipe!
This new recipes calls for almond flour versus macadamia nut flour, and nut butter instead of banana. But don’t worry, banana can still be used in place of the nut butter.
Ingredients and substitutions
Here’s what you’ll need to make this cookie recipe:
- Almond flour
- Coconut flour – To accomodate a coconut allergy, substitute for an equal amount of arrowroot or tapioca starch.
- Baking soda – Be sure it’s still active! To tell if baking soda is active, place a teaspoon of it into a bowl. Then add a splash of lemon juice or vinegar. If it bubbles heavily, you’re good to go. If not, it’s time to toss the box and buy more.
- Unsweetened shredded coconut
- Smooth nut butter – I have the best results with either creamy almond butter or sunflower seed butter
- Maple syrup – Only use A or B grade pure maple syrup.
- Lemon zest and lemon juice – For even more lemony flavor, you can also use 1/8 teaspoon of lemon extract
- Macadamia nuts – You’ll need to crush or finely chop them. TIP: Mac nuts can be expensive, so this is a great time to use any crushed pieces from the bottom of the bag!
- Optional powdered sugar for the lemon glaze.
These zesty macadamia cookies, along with the lemon glaze for the top, are truly easy to make.
Paleo friendly and vegan friendly so that almost everyone can enjoy them! Uh, unless you have a nut allergy. Oops.
Bust out the lemon… Add a wee bit of coconut and those buttery mac nuts.
Vegan macadamia nut cookies video
How to make macadamia nut cookies
- To a large bowl, add and whisk to combine your dry ingredients (flours, baking soda, salt).
- To a smaller bowl, add maple syrup, almond butter and vanilla extract. Whisk them together, then add them to the dry ingredients bowl.
- Add in the lemon juice and zest. Mix again with ZEST of life attitude. 🙂
- Fold in the coconut flakes and nuts.
- Let the dough chill for 30 minutes or more in the fridge, then roll or scoop into balls.
- Press each dough ball down flat with palm or back of a spoon.
- Bake and while the cookies are baking, make the lemon glaze while you wait. Oh and definitely lick the bowl and all that jazz.
- Brush glaze on baked macadamia cookies and if desired, sprinkle with powdered sugar or sugar free powdered sugar .
HOW TO STORE THE COOKIES
If you store them in an airtight container, your cookies should stay fresh for up to a week at room temperature.
The cookies can also be frozen, but for the best results, leave the lemon glaze off until just before serving. Although they’ll freeze okay with the glaze on, defrosting is when the consistency changes, and it can cause the glaze to seep into the cookies.Print
These macadamia nut cookies have sweet coconut, crunchy macadamia nuts, and a zesty sweet lemon glaze. Perfect with a cup of coffee! Gluten Free, Grain Free, Dairy Free, Paleo friendly, and Vegan.
- 3 tbsp Coconut flour or tapioca flour
- 1 1/4 cups Almond flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/3 to 1/2 cup Maple syrup (adjust to desired sweetness)
- 1/4 cup Creamy nut butter (almond or sunflower seed butter work best)
- 1 tsp Vanilla extract
- 1 tsp Lemon zest or juice
- optional 1/8 tsp Lemon extract
- 1/3 cup Unsweetened shredded coconut flakes
- 1/4 cup Chopped macadamia nuts
For the glaze (optional):
- 4 tbsp Refined coconut oil, softened
- 2 tbsp Lemon juice
- 1/4 cup Maple syrup
- 3 tbsp Powdered sugar and extra to sprinkle (omit if paleo)
- Extra lemon slices to garnish
- Preheat oven 350F and grease a cookie sheet or line with parchment paper. Parchment works best.
- Sift (or whisk) together your dry ingredients (flours, baking soda, salt).
- Mix maple syrup in with the almond butter and vanilla then add to the dry ingredients bowl.
- Add your lemon juice and zest. Mix again.
- Fold in your coconut and mac nuts.
- Let the dough chill for 30 minutes or more in fridge (covered).
- Roll the dough into balls that are golf ball sized then place on cookie sheet.
- Press each dough ball down flat with palm or back of a spoon.
- Bake for 9-11 minutes
- Remove from oven and let cool while you make the glaze.
- For the glaze, mix your maple syrup, coconut oil, and lemon together in small bowl.
- Brush onto cookies. A a few very thin lemon slices to any or all cookies.
- Sprinkle with coconut flakes and powdered sugar or sugar free powdered sugar .
- Store in airtight container for a 7 days.
- The dough can be made ahead. Roll batter into a ball or log, cover with saran wrap and then store in fridge or freezer.
- I used salted dry-roasted macadamia nuts. You can use unsalted or raw.
- Category: dessert
- Method: baked
- Cuisine: American
- Serving Size: 1 cookie, with glaze
- Calories: 147
- Sugar: 5.3g
- Sodium: 80.9mg
- Fat: 11.8g
- Saturated Fat: 3.8g
- Carbohydrates: 9.7g
- Fiber: 1.8g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: macadamia nut cookies, gluten free cookies, dairy free cookies, vegan cookies, paleo cookies
You may opt for no glaze, but dang… who doesn’t like a good lemon glaze on their cookies?
What’s your favorite cookie to make these days?
Name one thing can you do NOW to bring more ZEST in your life!