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5 from 1 vote

Dark Chocolate Macadamia Nut Cookies (GF, Vegan)

Dark Chocolate Macadamia Nut Cookies are made with green banana flour, rich dark Dutch cocoa and crunchy decadent macadamia nuts.
Cook Time30 mins
Total Time30 mins
Course: Desserts
Cuisine: Italian
Servings: 32
Calories: 112kcal
Author: HWC Magazine


Wet Ingedients

  • ½ cup butter
    or dairy free margarine
  • 1 cup granulated sugar
    ( We used coconut sugar)- please set aside another ½ cup to roll the cookies in before baking
  • 2 tablespoon ground flax seeds and water
    2 tablespoons ground flax seeds in 6 teaspoons of water and let stand 5 mins)
  • 1 teaspoon vanilla
  • cup milk alternative
    ( We used Lactaid as that is my mom's favorite brand but feel free to use almond milk, soy milk or whatever you like)

Dry Ingredients

  • 1.5 cups coconut flour
  • ½ cup green banana flour ( We used NuNaturals organic NuNana Green Banana Flour)
  • ½ cup corn starch
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup macadamia nuts crushed (reserve ½ for garnishing)


  • Preheat oven to 350 degree F or 176 degree C. In a medium bowl add your ground flax seeds and water and allow to thicken for at least 5 minutes.
  • In a large mixing bowl, add your room temperature diary free margarine or your butter (if not vegan or dairy sensitive) and coconut sugar and mix until light and fluffy.
  • Add your ground flax seed and water combo (that should be thick like applesauce), vanilla extract and mix well.
  • In a separate large bowl mix together your dry ingredients, coconut flour, green banana flour, corn starch, cocoa powder, salt and baking soda and mix well.
  • Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture should pull together into a ball. (If too loose add a tablespoon of coconut flour, if too dry add a teaspoon at a time of milk alternative- your dough should not be tacky but easily forms into a ball) Stir in gently the macadamia nuts. (set aside for ½ of the nuts for a garnish)
  • Line your baking trays with waxed or parchment paper and spray with just a touch of oil spray to prevent sticking. Use a tablespoon to grab one rounded scoop and then roll the cookie dough in your hands to form a round ball. Roll your cookies in a little extra coconut sugar so coated on all sides (optional) and then place on your cookie sheet about 2 inches apart.
  • Add a few pieces of macadamia nuts for garnish and then press the cookie slightly flatter so it resembles a cookie shape but keep pretty thick. They do not spread very much if you do not use real butter.
  • Bake cookies for about 7-10 minutes or until they just start to turn a little golden brown around the edges of the base. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy. 8 minutes was the perfect time for our oven but each oven varies a little.
  • Allow the cookies to cool for about 5 minutes on the baking sheet and then carefully use a spatula and move them to a wire rack to cool.
  • Enjoy! You can freeze these cookies so you can enjoy them through the holidays, if they last that long!


You can freeze these cookies for up to 2 months in a sealed container. 


Serving: 1g | Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 32mg | Fiber: 3g | Sugar: 7g | Vitamin A: 89IU | Calcium: 12mg | Iron: 1mg