Paleo Macadamia Cranberry Cookies
Satisfy your sweet tooth with these healthy Paleo Macadamia Cranberry Cookies! The secret of this no-fail paleo cookies recipe is a mix of almond flour and desiccated coconut giving these cookies the perfect texture!
I love baking for fun. I find it very comforting, especially when the temperatures start to drop. And nothing can beat the smile on your family’s and friends’ face when you bake them some sweet treats.
That being said, I don’t really consider myself a baker.
Without a fool-proof recipe to follow, I’m helpless. I’m so impressed by people who can come up with cakes, pies, cookies and other treats’ recipes. Seriously, how do they do it?!
Baking is a science, and…I’ve never been that of a scientist. Ahem. Just ask my mom about my science grades in high-school. Actually, don’t. Way too embarrassing.
Anyways, I’m learning the baking science slowly but surely, and I find it fascinating.
One thing that I find particularly challenging is “healthy” or “healthier” baking so these paleo cookies have been quite an adventure for me.
Paleo baking is a tough one. I’ve tried many cakes and paleo cookies recipes out there only to be disappointed most of the time.
Paleo baking ingredients (like almond flour, coconut flour and so on) are not the cheapest so it really bums me out when a recipe fails. Plus it’s a lost opportunity to eat something delicious!
This paleo cookies recipe, however, is not one of them!
Do you remember these paleo macadamia cookies I posted a little while ago? They’ve been super popular, thousands of readers have been loving it.
I’ve been making them a lot and they work great every time, even with different brands of ingredients (the brands used can be important when baking paleo cookies!).
I revisited them for the holiday season and apart from the macadamia nuts, I also added some dried cranberries. So merry and festive!
You could also add white chocolate chips for the whole macadamia/cranberry/white chocolate cookie experience, but it would no longer be a paleo cookies recipe.
If you go down this road, reduce the amount of cranberries and macadamias to be sure the cookies hold together.
Have fun baking this weekend!
If you tried this recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Paleo Macadamia Cranberry Cookies
Satisfy your sweet tooth with these healthy Paleo Macadamia Cranberry Cookies! A mix of almond flour and desiccated coconut gives these the perfect texture! Buttery Macadamia nuts and tart dried cranberries in every bite make these extra addictive!
- 3/4 cup whole raw macadamia nuts
- 1 cup almond flour or almond meal
- 1 cup unsweetened fine desiccated coconut
- 1/2 cup dried cranberries roughly chopped
- 1/2 tsp ground ginger
- 1/4-1/2 tsp ground nutmeg depending on your taste
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1/2 tsp baking soda
- 2 tbsp water divided
Preheat oven to 320F/160C. Line two baking sheets with parchment paper.
Arrange macadamia nuts on a baking sheet in a single layer and bake for 6 to 8 minutes or until lightly toasted. Let them cool and chop them roughly.
Reduce oven to 250F/120C.
In a large bowl, combine almond flour, desiccated coconut, macadamia, cranberries, ginger, and nutmeg.
In a small saucepan, combine honey and coconut oil and melt gently over low heat.
Mix baking soda with 1 tablespoon water and stir in honey/coconut oil mixture. Once the mixture froths up (this will only take a few seconds), remove from heat and pour on the dry ingredients. Add 1 tablespoon of water and mix well during 1-2 minutes.
Form balls with the batter using a medium cookie/ice cream scoop (or about 1 1/2 tablespoons). Place them on the lined baking sheet and flatten them using the palm of your hand. They won't spread so shape them as neatly and roundly as you can. You should get about 14 cookies.
Bake for 30 minutes or until golden. Remove from the oven and leave to cool completely, as they will be too fragile to pick up when still warm.
You could also add white chocolate chips for the whole macadamia/cranberry/white chocolate cookie experience, but it would no longer be paleo. If you go down this road, reduce the quantity of cranberries and macadamia to be sure the cookies hold together (1 1/4 cups total)
Adapted from my Paleo Macadamia Cookies recipe