Holiday Cookies!
What is it about the holiday time that makes us feel like we need to bake cookies and pies, and eat everything in sight?! Whatever the reason, it’s a great one because I love cookies and pies! This is our first holiday season eating on a keto diet so that means this is my first time making keto Christmas cookies. I wanted to keep it simple, but also make something a little different than your run of the mill Christmas cookies. That’s why I created these tasty Maple Macadamia Nut Cookies! 
Maple Macadamia Nut Cookies
These cookies originally started off as just maple cookies. I had made many attempts at cookies over the past 6 months with no success. I first tried coconut flour and quickly learned that the texture is not appetizing or cookie like.I moved onto almond flour and still had trouble with the ratios. It wasn’t until a couple weeks ago that I was truly determined and planned on baking as many cookies as it took to create the perfect almond flour cookies. It must have been my lucky day because I made these cookies on first attempt! I was so excited for Matt to get home and try them.
What About Macadamia
When Matt walked through the door the first thing I said was “I created the perfect cookie!” He loves coming home to anything new I’ve attempted to bake, even if it turns out horrible, so naturally, he grabbed one and bit into it. He looked to me with an excited look in his eye and said “What about Macadamia?!” I tried another and he couldn’t have been more right. His taste buds were on point! Macadamia nuts are steep in price, but I wanted to make them so I splurged. Not to worry, however, you can use any nut you have at home! We got a small container of them, re-made them with the nuts, and I created my favorite cookie of all time – Maple Macadamia Nut Cookies!
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Maple Macadamia Nut Cookies
Ingredients:
- 2 cups Almond Flour
- 1/4 cup macadamia nuts
- 5 tbsp erythritol
- 2 tbsp Butter
- 1 large Egg
- 2 tsp vanilla extract
- 1/4 cup sugar free maple syrup
- 1/2 tsp Baking Soda
Instructions:
- Using hand mixer combine room temperature butter and erythritol.
- Add egg, vanilla, baking soda, and maple syrup and mix until combined well.
- Slowly add the almond flour as you mix. Once you have formed a dough fold in the macadamia nuts.
- Don't worry, the dough will be sticky.
- Place balls of dough onto a greased baking sheet and flatten out to desired cookie size.
- Bake in 350 degree oven for 12 minutes.
- Allow to cool for at least 20 minutes. Enjoy!
Best keto cookies I’ve made. And so easy. Don’t skimp on the nuts. Thanks ketoconnect
Thank you for making them and sharing with us! They are my all time favorite so I’m extremely happy you enjoyed them too 🙂 I love going heavy on the nuts!
Just made these, turned out fantastic. My kids approve.
Well shit Megha! You done did it girl! These were bomb.com/thankyoubabyjesus
Hahah, you’re too funny, Vince! But, thank you for the compliment and making me laugh. These are my all-time favorite keto cookies i’ve made.
I’ve made these twice already and I really like them. I have always liked crispy vs soft cookies. My batches turn out soft. Do you think I can omit the egg to make them more crispy? Any suggestions please share! Thanks
Can we leave out the maple syrup or use extra sweetener instead?
Ya that should work. Just make sure the consistency is that of a typical cookie dough.
I use Coconut Nectar because I don’t use any food mixed with splenda type sweeteners. More carbs perhaps but much healthier and it doesn’t raise insulin levels. It is suppose to be safe for diabetics.
Hey guys, I made your mudpie yesterday and it was delicious. I saw your cookies on Youtube and found your recipe on your blog. When I clicked on your sugar free maple syrup you use I looked at the ingredients. I think you might want to rethink using Log Cabin. The ingredients in this product are some I wouldn’t put in my body. Sodium hexametaphosphate (can cause headache, nausea, vomiting, dizziness, and gastrointestinal irritation), aspartame (formula is comprised of Phenylalanine [50%], which caused seizures in lab animals and Aspartic Acid [40%], which caused “holes in the brains” of lab animals), and natural and artificial flavor is just MSG. Neotame is aspartame plus 3-di-methylbutyl, which can be found on the EPA’s list of most hazardous chemicals.
Just something to think about. Thanks for the recipes!
Dan
Thanks Dan, we’re pretty well researched on the topic of artificial sweeteners and knowingly chose to use this syrup. Feel free to substitute your favorite version though.
i cant wait to make these! do you think walden farms maple syrup would work for these??
We’ve never tried it, but a lot of people love it so yeah go for it!
[email protected] which sugar free maple syrup did you use? When I clicked on it in your recipe it said Walden Farms?
Walden Farms or Lakanto!
Hello – I haven’t made these yet, but want to. What could I substitute for the sugar free maple syrup? And couldn’t I just use maple extract for the flavor? Thank you
Ya, you can just use maple extract. You will need to add some extra sweetener and possibly some liquid to get the consistency right.
Lankato has a maple syrup that is sweetened naturally with monk fruit. I haven’t tried it, but it sounds far healthier than a chemical concoction. It’s avsilable on Amazon.
Sound great. Not being a macadamia person, I’m thinking pecans with a touch of cinnamon. Maybe use 1/2 erythritol and 1/2 brown sugar subsititute. Sort of like a praline cookie. Need to get off my seat and try these.?
Hi, how many gms is each macadamia nut cookie? Thanks.
These cookies are the BEST! For a twist I used 1/2 almond flour and 1/2 almond meal – gave them a great texture. I also substituted Surkin brown sugar substitute and it made the cookies have a delicious flavor. Thanks again for the recipe
How about putting the macadamia nut in the chocolate mix?
Hi! Do you chop the macadamia nuts up really small?
Not necessarily!
I’m confused Megha… How are these your favorite cookies if you’re allergic to almonds?
And have you heard of lots of people reversing their tree nut allergies by going in for supervised microdoses of eating the nut you’re allergic to? I’ve had lots of friends do this for peanuts and various tree nuts with good success. Some bodies adapt and overcome quicker than others, but lots of people have had success.
Yes!yummy!yes! these are so good, Happy Happy!!!!
What brand of erithytol do you use?
Thanks
Anthony’s granular – its usually in the “we use this” link next to the ingredient!
I can’t find this recipe on My Fitness Pal. Am I just missing it??
I don’t think this one is in there. We didn’t start doing that until a few months into having the blog.
These were delicious, but my dough was more a batter than a dough, I had to drop spoonfuls on the baking tray, and there’s no way I could’ve shaped these by hand. So the end result was a very soft cookie (even after cooling for an hour), unlike the crisp version I was hoping for. Not sure what I did wrong? Could you please add measurements in terms of weights rather than just cups? Cup sizes vary a lot throughout the world, so please spare a thought for fans like us that are outside the US!
I just made this guys but mine were soft not crispy? Are they supposed to be soft? Not wet soft!
Hi! It could be the difference in your oven or even your almond flour. If you followed the recipe to a tee and they are still super tasty, but soft, then we would say that’s still a win!
Hi Megha and Matt!
HELP! I tried this and followed the recipe to an absolute T, but my cookies came out so soft! Not crunchy at all. I used a different brand of sugarless maple as I’m in the UK and can’t get the same one as you. It is still super tasty! But sadly more like a tiny flat spongecake rather than a cookie. Any suggestions? A lot of great reviews so clearly I must have made a bloop somewhere.
Thanks so much for your recipes, it has well and truly made keto so much more doable and fun!
Melanie
Hi! It could be the difference in your oven, your almond flour, or like you said, your maple. If you followed the recipe to a tee and they are still super tasty, we would say that’s still a win!
Megha, girl! I made these since y’all are in Hawaii ! Delicious….winner, winner.
just came out of the oven. This is the FIRST almond four item I have made that will not go to the trash can! Even the granddaughter loves them. Finally, a Keto cookie success. Thanks guys!
Can I just say how much I love this recipe! Guys this cookie dough is a great base for other cookies. I left out macamdemia bits and added Lily’s choc chips 😍 Another time I switched the regular vanilla to almond extract, added a tsp of cream of tartar, rolled them in Keto cinnamon sugar and made snickerdoodles! These are SO good Keto connect, thank you!
Hi there,
I’m just finding this recipe on 8-31-18. You might want to re-link to your current maple syrup of choice, which I think is Lakanto? This currently links to the Walden Farms syrup. I’m having a great time exploring your recipes and videos! I think the Cheddar Jalapeño biscuits are first on the list for me to make, followed quickly by these maple cookies. Thank you for all you do! 🙂
No, Megha has said repeatedly that she is not a fan of Lakanto because of how runny it is, even back to the date of this recipe. She like Walden (despite it being a chemical storm of ingredients) and I have to agree with her…I personally don’t care about the ingredients either as long as my blood sugar levels stay on point, which they do with WF, and WF has the best taste
Have they should the cookies be? What is a serving size? The nutritional information is great but it doesn’t tell what a serving size is. Please inform.
This recipe makes 20 cookies, so make them small enough to get 20 cookies out of the batter. One serving is one cookie, that is what the nutrition info is for. If you end up making bigger cookies (for example 15 cookies) you can adjust the nutrition info per cookie by multiplying by 20 and dividing by the new serving size (for example divide by 15)
Looks incredibly delicious. I have seen recipes Ketogenic White chocolate. Would be nice to mix some into the recipe. Yuuummmmy!!!
Hey all, Living in maple syrup country I just want to clear some info here. You may already know that… If it is real maple syrup there is no such thing as SUGAR FREE. Maple syrup is made from the sweet water that runs from maple trees and is as sweet as honey or any other refined sugar. You may want to check the ingredients on your maple flavouring to figure in counting carbs.
Be creative! (Learning more everyday to take the hassle OUT of healthy)
We used a sugar-free syrup that was maple flavored, therefor sugar free maple syrup.
Delicious cookies! I tried the chewy chocolate chip cookies too. All delicious! Now in my carb manager app, the net carbs come to much higher, 3.9 per cookie. Which of course it’s a lot! Did you guys not include erythritol carbs?! I used Anthony’s brand today for the first time…but it says 4 carbs per one teaspoon. 😭
No, we don’t include erythritol carbs because they don’t affect blood sugar so we subtract them out to get net carbs.
I want to make these, but have never used sugar free maple. Can I use maple flavoring and erythritol, or can you please suggest a brand of sugar free maple that is good. Thanks!
I think the measurements do not match. Also the oven degrees I imagine are both in Fahrenheit for US customary and metrics, I put the oven to 175 Celsius, is that correct?
My 1st attempt at keto cookies since cookies are my down fall. I made these cookies and rolled dough in coconut flour prior to pressing down. Texture, size, was great but at 1st I thought I might of over did the baking soda but I realized it was the erythritol just put out a nasty taste and after taste. Ruined the cookies. What about switching to Monk Fruit?
Would that work? What about the ratio?
Thanks for all your hard work perfecting these receipts.
You can use any sweetener you prefer. We have a conversion chart here that might help: Low Carb Sweeteners Conversion Chart