When I was little, my grandma used to bake cookies every Saturday afternoon, and the house would smell like heaven. Her cookies were always packed with the perfect mix of crunchy nuts, chewy fruit, and melty chocolate.
Now that I’m gluten-free, I’ve reinvented her recipe to fit my lifestyle without sacrificing any of the flavor or love.
These cookies bring me so much joy, and they’re packed with wholesome ingredients that make me feel good about every bite. I hope they bring a little warmth and happiness to your home, too.
Tips & Variations
- Nut-Free Option: Substitute sunflower seed butter for the coconut oil and use pumpkin seeds instead of macadamia nuts.
- Vegan Option: Use maple syrup and dairy-free chocolate chips.
- Low-Sugar Alternative: Swap cranberries for unsweetened coconut flakes and reduce the chocolate chips to ¼ cup.
- Flavor Boost: Add ½ teaspoon of ground cinnamon or a pinch of nutmeg for a warm, spicy touch.
Serving Suggestions
Serve these cookies warm with a tall glass of almond milk or crumble them over your favorite dairy-free ice cream. For a fancier presentation, drizzle melted dark chocolate over the top and sprinkle a tiny pinch of sea salt before serving.
Print
Macadamia Cranberry Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy cookies packed with crunchy macadamia nuts, sweet cranberries, and gooey chocolate, made entirely gluten-free. Perfect for a cozy treat or a gift for loved ones.
Ingredients
- 2 cups almond flour
- ½ cup tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted and slightly cooled
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup macadamia nuts, chopped
- ½ cup dried cranberries (unsweetened if possible)
- ½ cup dark chocolate chips (dairy-free for vegan option)
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, and salt. This will help evenly distribute the dry ingredients. - Combine Wet Ingredients:
In a separate large bowl, whisk the melted coconut oil, maple syrup (or honey), and vanilla extract until smooth and well mixed. - Bring It Together:
Gradually add the dry ingredients into the wet mixture, stirring with a spatula or wooden spoon until a dough forms. Don’t overmix; just combine until there’s no dry flour left. - Add the Mix-Ins:
Gently fold in the macadamia nuts, dried cranberries, and chocolate chips. Make sure they’re evenly distributed throughout the dough. - Scoop and Shape:
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon. - Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown. Keep an eye on them—they cook fast! - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
