Sugar-Free Macadamia Nut Cookies
Indulge guilt-free with these irresistibly nutty Sugar-Free Macadamia Nut Cookies, a perfect balance of buttery goodness and wholesome ingredients. Made with almond flour and sweetened naturally with erythritol, these cookies are ideal for those seeking a low-carb, sugar-free treat without sacrificing flavor. Chopped macadamia nuts and unsweetened shredded coconut add a delightful texture and tropical twist, while the hint of vanilla rounds out every bite. Quick and easy to prepare in under 30 minutes, these gluten-free cookies are perfect for a health-conscious snack or dessert. Serve them fresh out of the oven to satisfy cravings or store them for a grab-and-go treat that fits seamlessly into keto and low-sugar lifestyles.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol or other granulated sugar substitute
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 cup Macadamia nuts, chopped
- 0.5 cup Unsweetened shredded coconut
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and erythritol using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter-erythritol mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Fold in the chopped macadamia nuts and unsweetened shredded coconut until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Gently flatten each cookie slightly with the back of the spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 17.4 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 598 mg | 46% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
