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macadamia nut cookies with lemon glaze on baking sheet

Macadamia Nut Cookies with Lemon Glaze


  • Author: Lindsay Cotter
  • 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.


Scale

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

  1. Preheat oven 350F and grease a cookie sheet or line with parchment paper. Parchment works best.
  2. Sift (or whisk) together your dry ingredients (flours, baking soda, salt).
  3. Mix maple syrup in with the almond butter and vanilla then add to the dry ingredients bowl.
  4. Add your lemon juice and zest. Mix again.
  5. Fold in your coconut and mac nuts.
  6. Let the dough chill for 30 minutes or more in fridge (covered).
  7. Roll the dough into balls that are golf ball sized then place on cookie sheet.
  8. Press each dough ball down flat with palm or back of a spoon.
  9. Bake for 9-11 minutes
  10. Remove from oven and let cool while you make the glaze.
  11. For the glaze, mix your maple syrup, coconut oil, and lemon together in small bowl.
  12. Brush onto cookies. A a few very thin lemon slices to any or all cookies.
  13. 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

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