Party Series: Macadamia Nut, Coconut & Dark Chocolate Chip Cookies
These easy gluten-free macadamia nut cookies combine shredded coconut, dark chocolate, and crunchy macadamia nuts with Beanie Bites Chickpea Chocolate Chip Cookie Mix. Made with sprouted chickpeas and naturally sweetened with maple syrup, they offer protein and fiber while still tasting like a celebration-worthy cookie. They’re also egg-free and can be completely dairy-free and vegan when made with dairy-free chocolate.
These cookies were born during one of the busiest and happiest times of my life. I had decided, perhaps a little too confidently. to make all the desserts for my own wedding and welcome party. These were for the welcome party. We were just a few weeks into our new house, I had barely used the oven, and the night before the party, I burned the very first tray to a crisp! Thankfully, it was only because the top rack was too high, and the rest were fine. The show went on.
The finished cookies were such a hit that they immediately became my new favorite. They’re rich, chewy and party-worthy, with sweet coconut, buttery macadamia nuts and dark chocolate in every bite. Best of all, they’re made with Beanie Bites Chocolate Chip Cookie Mix, so they also sneak protein, fiber and plenty of nutrients into a dessert that feels completely indulgent. They’re proof that you can have a party in your mouth while still giving your body ingredients that love you back!
Recipe at a Glance
- Prep time: 10 minutes
- Bake time: 8–10 minutes
- Total time: About 20 minutes
- Yield: 20 cookies
- Dietary notes: Gluten-free, egg-free and vegan-friendly
- Main ingredients: Sprouted chickpeas, macadamia nuts, coconut, dark chocolate and maple syrup
Ingredients
- 1 bag Beanie Bites Chocolate Chip Cookie Mix
- ½ cup sweetened shredded coconut
- ½ cup chopped macadamia nuts
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup coconut cream
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Set aside 2 tablespoons each of the shredded coconut and chopped macadamia nuts for topping the cookies.
- Add the Beanie Bites Chocolate Chip Cookie Mix, remaining coconut, remaining macadamia nuts, melted coconut oil, maple syrup, and coconut cream to a large bowl.
- Mix until fully combined and there are no cracks in the dough. If the dough seems too dry, add water one tablespoon at a time until it holds together.
- Scoop out one heaping tablespoon of dough for each cookie. Roll the dough into a ball, then gently flatten it into a cookie shape. Use lightly wet or oiled hands to prevent sticking.
- Top each cookie with the reserved coconut and chopped macadamia nuts, pressing them down into each cookie so they don't fall off.
- Bake for 8–10 minutes, or until the bottoms are golden brown.
- Allow the cookies to cool before enjoying.
Storage
Store the cookies in an airtight container on the counter for up to three days. Freeze the rest so they’re ready whenever you need a party in your mouth, but still want to support your body with protein, fiber, and plenty of nutrients!
Are These Macadamia Nut Cookies Gluten-Free?
Yes. These cookies are made with Beanie Bites Chocolate Chip Cookie Mix, which uses sprouted chickpeas instead of traditional wheat flour. However, they’re currently produced in a shared kitchen that also processes all common allergens, so they are not certified celiac-safe or allergen-safe at this time.
Where Do the Protein and Fiber Come From?
Beanie Bites Chocolate Chip Cookie Mix is made with sprouted chickpeas and date powder, which naturally provide protein and fiber. The macadamia nuts and coconut also contribute additional nutrients and satisfying fats.
Are These Cookies Vegan?
The cookie recipe does not require eggs or dairy. To make the cookies completely vegan, choose dairy-free dark chocolate and verify that each packaged ingredient meets your dietary needs.
Can I Make These Cookies Without Macadamia Nuts?
Yes. You can leave out the macadamia nuts or replace them with chopped walnuts, pecans, almonds, or another nut you enjoy.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to three days. Freeze anything you won’t eat within that time so you can enjoy it later.
Can I Freeze Macadamia Nut Cookies?
Yes. Allow the cookies to cool completely, then freeze them in an airtight, freezer-safe container. Thaw them at room temperature when you’re ready to enjoy them.