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Coconut, Macadamia & Chocolate Chip Cookies

Keyword Dairy-Free, Gluten Free
Servings 15 small cookies
Author Adri Fonseca | Health Coach


Dry Ingredients

  • cups almond flour
  • ½ cup macadamia nuts (finely chopped)
  • ½ cup shredded coconut (unsweetened - make sure it’s shredded, not large coconut flakes)
  • 1 tsp cinnamon powder
  • ½ tsp baking powder
  • A pinch of sea salt (plus a little extra for sprinkling on top)
  • ¼ cup dark chocolate chips (unsweetened, and dairy-free)

Wet Ingredients

  • 1 egg (beaten)
  • 3 tbsp coconut oil (melted)
  • tbsp maple syrup
  • 1 tsp vanilla extract


  • Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
  • Combine the dry ingredients (except for the chocolate) in a large bowl.
  • In a medium-sized bowl, whisk the wet ingredients.
  • Fold the wet ingredients into the dry mixture, and combine.
  • Stir in the dark chocolate chips.
  • Roll tablespoon-sized amounts of dough into balls and flatten slightly on the lined baking tray. You should have enough dough for about 15 small cookies.
  • Bake cookies for about 10 minutes, or until the edges begin to turn a golden brown.
  • Sprinkle the cookies with sea salt and allow them to cool down on the baking sheet for 5-10 minutes before transferring to a cooling rack. Enjoy!