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.
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
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Almond flour – Be sure to use blanched almond flour for a lighter texture. Unlike almond meal, which is made from ground almonds with the skin on, blanched almond flour is finer and softer.
- 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 – Coconut is a good source of healthy fats, vitamins, and minerals such as manganese, selenium, copper, potassium, and iron.
- 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 ⅛ 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.
How to Make Macadamia 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 .
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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.
Macadamia Nut Cookies with Lemon Glaze
- Total Time: 70 minutes
- Yield: 15 1x
Description
These Macadamia Nut Cookies have sweet coconut, crunchy macadamia nuts, and a zesty sweet lemon glaze. They’re delicious with a cup of coffee! Gluten-free, grain-free, dairy-free, paleo-friendly, and vegan.
Ingredients
- 1 ¼ cups almond flour
- 3 Tablespoons coconut flour or tapioca flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ¼ cup creamy almond butter or sunflower seed butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ⅓ cup unsweetened shredded coconut flakes
- ¼ cup chopped macadamia nuts
Optional Glaze
- 4 Tablespoons refined coconut oil, melted
- ¼ cup maple syrup
- 3 Tablespoons powdered sugar or sugar substitute, extra to sprinkle (omit for Paleo)
- 2 Tablespoons lemon juice
- Lemon slices to garnish
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda and salt.
- In a medium-sized bowl, combine maple syrup, almond butter, vanilla, lemon zest and lemon juice. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth. Fold in coconut flakes and macadamia nuts.
- Cover the dough and chill for at least 30 minutes in the fridge.
- Using a 1 ½ inch cookie dough scoop, roll the dough into balls and place on the baking sheet. Press each dough ball flat with the bottom of a flat measuring cup sprayed with nonstick cooking spray.
- Bake cookies for 9-11 minutes. Remove from the oven and let cool while preparing the glaze.
- In a small bowl, whisk together the coconut oil, maple syrup, powdered sugar and lemon juice. Brush the glaze onto the cookies with a pastry brush. Add very thin lemon slices, coconut flakes and powdered sugar to the tops of the cookies, if desired.
- Store cookies in an airtight container for 3 days.
Notes
Storage Tips – To prepare the cookie dough in advance, roll the batter into a ball, cover tightly in plastic wrap and store in the freezer for up to 3 months. Store the cookie dough in plastic wrap in the fridge for up to 4 days before baking.
Macadamia Nuts – Salted, dry-roasted, unsalted or raw macadamia nuts can be used.
Glaze – Use leftover glaze to make another batch of cookies or brush it on muffins or cakes. Store in the fridge and gently warm in the microwave if oil solidifies.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie, with glaze
- Calories: 147
- Sugar: 5.3 g
- Sodium: 80.9 mg
- Fat: 11.8 g
- Saturated Fat: 3.8 g
- Carbohydrates: 9.7 g
- Fiber: 1.8 g
- Protein: 2.5 g
- Cholesterol: 0 mg
The scale 2x or 3 x the recipe…the ratio for the cream nut butter does not auto change…I doubled the recipe and is very dry..I presume the nut butter should read 1/2 c. for a doubled recipe??? Wl try that
Oh I am so sorry about that. I’ll email the recipe plugin to get that fixed. I would honestly make two batches so you have the right consistency. But yes, try 1/2 c nut butter should be correct to double. Was your nut butter smooth and no stir? Could be the coconut flour absorbed too much liquid with the doubling the batch. Try adding a bit more maple syrup.
Can I substitute date syrup for the maple syrup?
I haven’t tried it yet, but I don’t see why not! Let me know if you do.
This is Perfect! My mom eats Gluten Free and I love to bake (I mean love love love!) so I thought I should get some recipes to make her!
Let me know what she thinks! xxoo
I love lemon and cookies and both together, but don’t have a recipe that isn’t traditionally filled with sugar, white flour, etc, so thank you for this version, much appreciated!
I’m so glad this helps! Thanks for feedback Sabrina
These cookies are seriously yummy! I love macadamias!
Thank you! So glad to hear that!
What a treat! These cookies are so good, it’s tough to share!
Ahh, yes, lol! Sharing is optional. hehe Glad you loved them!
The lemon with the flavor of the cookie is such a perfect combination!
Thanks, Suzy! I agree! Glad you love it!
I love this!! Packed full of flavors and delicious!
Glad you loved them! Thanks, Toni!
I love the use of maple syrup here- it adds just the right amount of sweetness!
Yes, I agree. Thanks, Katie!
Oh I am so excited to make these! Lemon and macadamias are my FAVE!!
Yes, Lauren! They’re my fave too! Enjoy!
Hi Lindsay
Just wondering if I can substitute the banana with dates? And if so, should I soak the dates to get them nice and soft? I am not a huge banana fan so I’m curious as to whether the banana flavour will come through with these cookies?
Thanks for your help. I’m looking forward to making these!
Good question! I’m not sure but it worth a shot. Here’s what I would do. Go of this cookie recipe
https://www.cottercrunch.com/almond-flour-cookies-vegan-paleo/
Substitute the maple syrup for 1/2 c date paste.
https://www.cottercrunch.com/how-to-make-date-paste/
Then add in lemon extract and mac nuts versus chocolate chips. make sense?
These are amazing! Great for breakfast/snack or a treat 😉 Super simple to make too! They remind me of something from Hawaii!
I wish someone who has made these would comment! I can see for myself they look fabulous…but how did they taste and turn out for you? Sorry this is a pet peeve of mine…people who just comment on how a recipe looks not how it turned out.
Totally understand! I have had several friends and blog readers make this. Along with myself. I can have them respond. I always keep the feedback in a file! But my personal tip would be to make sure your kitchen is not humid when you make the macadamia nut flour. If you can’t find macadamia nuts or if you find the macadamia nuts blend into a butter versus a flour, then just substitute with more almond meal (2 cups total versus 1/1 4c). but be sure to have the batter chilled. I’ll update the notes. Does that make sense?
Hi Lindsey,
Your Lemon Macadamia Nut Cookies recipe is fantastic.
I would love to feature this in our website, Greenthickies. I will not be posting the actual recipe but will use only one image from this post and a small quote and link back here.
Is that okay?
Thanks 🙂
Katherine,
Greenthickies
Zesty is what summer is ALL ABOUT! I mean, we’re talking about flavorful, fruity, spicy, savory, and sweet-sweet-sweet new dishes coming to the table. But honestly, you do you, dear! I know that it’s been stressful, so if you need to take the blog to another angle, then I will support you no matter what! I’m stoked to see what there is to come! These lemon macadamia nut cookies are also seriously calling my name. I don’t have macadamia nuts too often, but when I do, they’re usually in cookies! Delicious!
I can seriously say that I feel “zesty” after seeing these mouthwatering pictures! I don’t remember last time I baked but I feel I will be back in the game soon with this recipe 🙂
oh yea! zesty needs to happen when you eat cookies. LOL!
I’ve never tried macadamia nuts in cookies, but this recipe has me dying to try! And adding some extra ZEST in life sounds like a (delicious) Spring goal to me! 😉
You gotta try it casey!
Haha – lady, so <3 your "nerdy baking techniques" – and yes to adding zest to all aspects of life – especially all the eats! I've been on this chocolate chip pretzel bar kick with dates – made a batch with cardamom and that's my zest factor for the week! 🙂
Oh I knew you’d agree! hehe my zesty nerdy friend
yumm… i can never say no to a lemon cookie! i’ll be trying these. 🙂
yay! keep me posted Gretchen!
Oh, I need these cookies! As soon as I saw the photo on my Bloglovin feed I knew it was your handywork! Can’t wait to try!
Haha I love that! And i love you even more! <3
I WANT THEM ALL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I send you some! or come visit!
I wish I could visit you!!!! No $$ for anything but bills – and my treat cookies on the weekend of course. 🙂 xoxoxoxoxox Excited to hear about this upcoming thing you are doping!
I wish I could visit you!!!! No $$ for anything but bills – and my treat cookies on the weekend of course. 🙂 xoxoxoxoxox Excited to hear about this upcoming thing you are doing
I feel ya! I am sending cookies your way and will play lotto! ?
I don’t use macadamia nuts enough. They’re one of my favorites! I also hardly ever make something dessert-y with lemon… yet I love that too. Cleanly the universe it telling me I need these cookies.
P.S. Can’t wait to hear about the project!
Ya, they need to be less $$. cause I LOVE! Or we just move to hawaii. Less exporting. 😉
Ps project is my cookbook. Haven’t told anyone because I don’t like pressure. I’ll tell people here if they ask. Ha! But I
Will share once I’m finished with 70 more recipes in 2 months. Need help! Wanna come be photo shooting assistant?
These sound amazing! Zesty really adds to the flavor effect. I used to eat macadamia nut pancaks growing up- those bring me back!
yea! let’s bring back the mac nuts!! so so neglected yet good!
Lemon cookies are perfect for spring and I feel like macadamia nuts are always neglected for some reason? But they’re so good!
I know! i think it’s because they are $$. Le sigh..
SIT BACK AND RELAX!!!! 😉 i usually only make chocolate chip or sugar cookies… these look light and delicious!
Take your own advice! Now tell me to do the same!
Have a zesty cookie, sit back and relax. But make your own batch, these are for me.
haha deal!