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
In all seriousness, I am not a world class baker. But there’s something about spring that makes me want to bake lighter cakes, breads, and cookies.
Citrusy, fruity flavors and crispy textures. I mean, who doesn’t love a good shortbread-ish cookie recipe? To go with tea of course.
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
Macadamia Nut Cookies with Lemon Glaze
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Total Time: 70 minutes
- Yield: 15 1x
Description
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.
Ingredients
- 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
Instructions
- 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 .
Notes
- 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
Nutrition
- 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!
Cheers!
LC
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!