Chocolate Chip Coconut Macadamia Cookies (grain and dairy free with egg and sugar free options)

Chocolate Chip Coconut Macadamia Cookies. Gluten, Grain, and Sugar-Free with Vegan option. And did I mention, they are super-yummy as well!

One of my favorite childhood memories of Christmastime was baking cookies with my mother.

We would make chocolate chips, almond crescents and my all-time favorite, peanut butter cookies with chocolate kisses on top.

Well, the sugar-laden treats days are over for me, but I still love baking and making cookies with my kids.

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Whether you celebrate Christmas or not, when the weather is cooler, it sure is a good time to do more baking.

We’ve been trying to limit our intake of sweets in general around here, but I still take joy making healthy delicious treats for my family and friends.

And these Chocolate Chunk Coconut Macadamia cookies are a fabulous addition to my Healthy Recipe Repertoire.

In case you haven’t noticed, there is a lot of controversy on the internet now about eating grains.

Some of the different recommendations regarding grains include:

  • eating no grains
  • eating only whole grains
  • eating grains, but soaking all grains before eating them
  • eating only non-gluten grains

Now, I can’t say that I’ve sorted all of this out, but in order to watch our carb intake, I’ve been making more grain-free goodies these days.

Whether you are on a whole grains, no grains, or gluten-free diet, these wonderful cookies are a great treat for you all year round, but especially for the Christmas Holiday season when all kinds of white flour and sugar-laden treats will be calling your name.

Now you can make some delicious baked goods and feel good about offering them to your family and friends.

I saw these cookies on Civilized Caveman and they looked so good that I just had to try a few substitutions (for the eggs and the sweetener) to see if I could make them work for my family.  And voila – they were great!  He’s got some amazing recipes over there.  Check them out!!

This is the first time that I have tried a recipe from this site before, and I must say that it is worth checking out.  I wasn’t grain free when I first saw this recipe, but since I have gone grain free, this is a site that will certainly prove to be quite valuable.  Grain free or not, give it a look – it’s not often that I do so few alterations to a recipe.  This one was great from the get go!


More delicious, healthy treats (most all are grain free):

Have you been trying to eat fewer carbs recently? 

Do you have a favorite cookie from your childhood?

This post has affiliate links. If you click on a link and make a purchase, I may be compensated a small amount.   This helps to keep this free resource up and running – thanks in advance for your support!
Shared at Diet Dessert and Dogs


    Speak Your Mind


  1. These look great! Wonderful picture!

  2. These sound amazing! I’m always on the lookout for grain free/sugar free baking. Thanks for sharing Adrienne.

  3. Those sound so good! Could probably use your carob chips in place of the chocolate too (if I want to sleep and for my adrenals to last, I need to avoid chocolate). Mac nuts and coconut are awesome because so low in omega-6 (which is another issue with grains, btw, that they’re high in 6).

    Coconut flour is interesting to bake with, isn’t it? And boy, I have to melt my coconut oil long before I start and work fast–it seizes up again real quick in this cold place. Thanks for linking to your other goodie posts too!

    • I have to work fast with coconut oil too! I just made my Oat Bran Muffins today (or started to make them, that is. My baking got interrupted :-),) and typically I’ve got a few chunks of coconut oil floating around in them somewhere! I haven’t done much with coconut flour. I got a really good deal on it and bought a lot so I am hoping to do more. There’s a nice coconut flour biscuit that I have my eye on! And yes, I used my carob chips. I try to have some in the fridge or freezer ready to use, but somehow they keep getting eaten :-(. Take care! And I forget where you live – it sure is cold in my house now (see the comments on Traditional Tuesday from this past week for more about that :-).)

  4. I’m starting to think that … Everyone differs with grains … Weston A Price noted that traditional pacific islanders were a grain free people … But traditional people from Switzerland had fermented/sprouted Rye sourdough as one of their staples. We all have different needs for amounts of protien & carbs, and we all have different ecologies (gut bacteria), etc. Definitely no one-size fits all. But Dr. Price did note that traditional people always ate their grains and starches – fermented. Or at least sprouted of course, usually both. If a person wants to eat grains … In my humble opinion … The best way would be to err on the side of caution and eat – Organic, Whole, Sprouted, Gluten-Free (like buckwheat) grains (like “To Your Health Sprouted Grains” sells), and then ferment it into sourdough (which can be made into anything – pizza dough, muffins, etc). Easier to digest and more nutritious :) and if it is made into sourdough bread – SMOTHER it in a healthy fat! Mmm! 😉

    • I agree with you, Monica – though right now, unfortunately, I seem to be reacting to fermented foods so I am just soaking overnight or up to 24 hours. I honestly am not “up to speed” on the difference b/t soaking and fermenting and I asked a WAPF board member recently (um….I am one too :-)) and she didn’t know – can you enlighten us please?

      • hmmm… that is a good question. I am by no means an expert. at all. but my guess is that soaking takes place for 7-24 hrs (?), and then at some point it begins to ferment. I thought that its similar, but soaking is a shorter process and if left it would begin to ferment. Don’t quote me on that one.

        Sprouting is a bit different. On the “To Your Health, Sprouted Grain Co.” Site it says, (quote):

        “Until the 20th century, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester during the Industrial Revolution changed everything. Grain could be harvested in the field and then moved to storage bins. The time-honored practice of sprouting was cast aside for modern processing. Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain the naturally occurring antinutrients, even when milled into flour.”

        I’m not really a great source. I just figure, for us, we will let some sprouted buckwheat flour ferment for some sourdough.

        G’Luck everyone :)

        • Well, Monica – I am just going to bake my now almost certainly fermented oat bran muffins and see how they do – either way they should be better for us. Especially since oats are so high in phytates :-). Thanks for all the info! I guess I’m not the only one who is confused :-).

  5. Thanks for linking your great post to FAT TUESDAY. This looks really good! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  6. Can’t wait to try these! I’ve had great success w/coconut flour pancakes, but haven’t ventured into any other breads, muffins or cookies with it.

  7. I love baking with coconut flour…it definitely has a learning curve but once you get it you can adapt all your favorite recipes. I love coconut flour pancakes as well…the best recipe I’ve found (and I’ve tried a lot!) is from Shannon at Nourishing Days
    I’ve used coconut milk in the recipe with great success and have even left out the honey and they are perfectly delish!

  8. Just recently found your website. I have been gluten & dairy free for about 10 years. Thanks so much for your recipes. I am so glad there are creative folks like you who are good at adjusting recipes and willing to share them. I am planning to make the almond joy cookies in a few days for Christmas. They sound wonderful.
    God bless you.

  9. Lovely recipe Adrienne and I love all the options for substitutions.

  10. These look fantastic! I imagine they are delightfully coconut-y! :)

  11. Wow! I was always under the impression you had to use eggs with coconut flour because they needed something to bind them. I’m so excited to try them now and see what happens!

  12. these look delicious I’d love you to add it to what we wore and made party over at

  13. WOW, these look delicious. I have some macadamia nuts in the cupboard, think I will try this! Is coconut flour, just ground up coconut?

    • Actually, coconut flour is different than just ground up coconut, unfortunately. You can buy it or, if you’re industrious, you can make it yourself. Follow my instructions for making your own coconut milk and then take the thick part of the milk off of the top after it sits or is in the fridge. You can dry that and it is coconut flour. You’d have to make a lot of coconut milk to get a lot of flour so I’d probably just buy it. You could try using the coconut ground, but I don’t think the cookies will hold together well.

  14. These sound AWESOME! I am always on the lookout for good GF recipes :) Thanks!

  15. Thanks for sharing this recipe on the Living Well Blog Hop! I’m always looking for grain-free alternatives that I can use on holidays.

  16. These look fabulous, i will def by trying them! Hopping by from the FF Blog Hop!

  17. Thank you so much for sharing your creativity and talent on “A Little Birdie Told Me…” Tuesday at Rook No. 17!

    Friends who link-up to tomorrow’s party will have a chance to win a $25 gift certificate to Hodgson Mill, so please feel free to stop by and join in the fun & inspiration!

    Warmest wishes,

  18. Oh these look good. Unfortunately, because of the high cost of nuts round these parts, I doubt I’ll be making them, but thanks for sharing with the Hearth and Soul blog hop!

    • You could always just leave out the nuts – and either add nothing in its place or perhaps more chips or some flaked coconut :-). Where do you live? I’m sure I read it on your blog…. Oh, you could also sub dried fruit like cranberries, or seeds if they aren’t as expensive. I think pumpkin seeds and sunflower seeds make a nice alternative. One more thought would be to add nuts but chop them a bit finer and add only half the amount. Take care!

  19. Christina says:

    My first batch of these is cooling on the counter. I am used to seeing ingredients in the order used in the recipe so my sleep-addled brain (I have a baby) had me put 1 cup of oil in the recipe. I did manage to get 1 cup of coconut flour in there as well. Let me tell you, if you WANT the cookies to spread just double the oil! They are quite lacy-looking near the edges. I am sure they will still taste good and they will certainly be filling.

  20. These look gorgeous. I appreciate all the substitutions as I am a vegan and also gluten free. It’s very difficult to find good recipes so I’m saving this one. Many thanks

  21. Hi , these look delicious, I was just wondering if they turn out soft and chewy or crunchy?

  22. I love the white chocolate macadamia cookies but they are certainly not healthy. These seem scrumptious. Would you know if there are similar types of the chocolate chips or chunks (sugar free) in white chocolate chips or chunks? Where do you get yours?

  23. These look fab, Adrienne. Pinning to my paleo board!

  24. Hi There,
    These do look delicious… however….I’m in the process of making a batch now and there is way too much liquid. The recipe calls for 4 eggs, I think 1 egg would have been plenty. The batter is more like pancake batter than cookie batter, no way to form it.

  25. I also wanted to add that I let the coconut oil harden again just in case that was the problem.

  26. I added an extra cup of coconut flour which thickened the batter a bit and then poured it into a muffin-top pan to bake the cookies. The cookies were absolutely delicious and I will definitely make them again, I will try using 1 or 2 eggs next time.

  27. I didn’t think sugar-free chocolate chips existed in the grocery store, but I found them today! Krisda make sugar-free chocolate chips sweetened with stevia and erythritol. If you want to save some time making these delicious cookies, you can use store-bought chips!

  28. I made the cookies again last night – this time with butter instead of coconut oil. This time the batter was stiff and dry (last time I used coconut oil and the batter was runny like pancake batter.) Strange…… they tasted much better the first time, so I will try them again using coconut oil.

  29. I didn’t notice corn on the ingredient list, although there are a couple ingredients that I’m not familiar with. Which ingredient is corn based?


  30. So… the first time I made these cookies the batter was quite thin – like pancake batter. I poured the batter in a muffin-top pan to bake the cookies. the second time I made the cookies I used butter instead of coconut oil, and the batter was quite dense, heavy and dry and it could be placed on a cookie sheet. But I found the cookies tasted dry and didn’t like the texture. I assumed the difference in consistency was due to the fat (since that seemed to be the only difference) I really preferred the cookies the first time… so the third time I made them I used coconut oil assuming the batter would be thin again, but it wasn’t, the batter was very dry and thick again. Iwanted to make it thinner like the first time I made the cookies (although now I’m wondering what the heck I did to make it so thin) so with my third try I added 2 extra eggs, an extra 1/2 cup of coconut oil and a cup and a half of almond milk. The batter was somewhat thinner but still pretty thick. the cookies were definitely better on the third try than the second….. finally to my question…. do you have any suggestions for thinning out the batter? It seems to make the cookies so much more tasty.



    • I would always go with a liquid – so add more of the almond milk – sorry it’s been so difficult for you. At least you have a ton of cookies to eat now :)!

      • I do lol!

        I also have issues with my adrenal glands (this is new for me) does xylitol ever make you exhausted? I’m wondering if these cookies are triggering me.

        Thanks again,

        • I haven’t noticed that. Have you been eating it for awhile? I have read some pretty icky things about xylitol and some positive things. The positive ones are, from what I can tell, from more reputable sources. I try to mix my sweeteners so I don’t overdo any one thing.

          • I’ve just started eating xylitol, and the adrenal gland issues are new too, so I’m not really sure what triggers me yet (except caffeine, that really triggers me) it could just be a coincidence with the xylitol… we’ll see with a little more time:)

      • Thanks for all the work you do researching, posting and creating delicious recipes!

  31. You.are.amazing. I just clicked over to your egg replacer – who would’ve thunk? I haven’t made coconut flour cookies yet and this looks perfect! Love how thick and full of nuts and chocolate chips they are! Making tonight or tomorrow – my baking buddies are excited! :) Quick question though; when you say 1-4 eggs, does that mean add until right consistency? Or am I not reading it right? :)

    • Hi Mary! I completely forgot that these called for eggs when I recommended them to you. Duh :). I just fixed the recipe – one reader commented that they were too goopy with 4 eggs and worked w/ 1 so I changed it but I have always done the 4 egg equivalent substitute. I would love it if you tell me what you end up doing – thanks! Hope you enjoy them! (The original recipe was for 4 eggs.)

      • Haha no problem! I can use eggs, so that was great. I ended up only using two eggs because the mixture was pretty thin. It thickened up after a couple minutes, but it was cookie dough consistency at 2 eggs for me. That cookie dough? Wow, so good. It needs a warning label (aka salmonella, but that has never deterred me … whoops! :) ) They didn’t spread or rise, just like you said, too. I’m not sure if the other two eggs would’ve changed this, but they were definitely softer and a little cakier than I would’ve expected. It wasn’t a bad thing at all, just different. All in all, I have loved them! Soft cookies are my favorite and these delivered! Thanks for the recipe! (oh, I omitted the macademia nuts and coconut … if I had used those, I probably would’ve needed the two other eggs.)
        ^sorry for how not concise this is!

        • Good to know – I wonder about the additional macadamias and coconut. If you ever feel like baking again I would love to know – thanks so much!

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