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!
Maple Macadamia Nut Cookies
Ingredients:
- 2 cups Almond Flour
- 1/4 cup macadamia nuts
- 5 tbsp Low Carb Sugar Substitute
- 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!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
What kind of macadamia nuts did you use? Raw, dry roasted/salted, chopped?
Thanks
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
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?
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!
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.
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.
Looks incredibly delicious. I have seen recipes Ketogenic White chocolate. Would be nice to mix some into the recipe. Yuuummmmy!!!
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)
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
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!
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!
Megha, girl! I made these since y’all are in Hawaii ! Delicious….winner, winner.