The Paleo Kitchen Sneak Peek – Macadamia Chocolate Chip Cookies

May 26, 2014 in Categories: by

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I am so excited to be able to share this special sneak peek recipe from The Paleo Kitchen with you today!  I’ve had the good fortune to taste these amazing cooking, cooked by George Bryant himself!  Last summer, when I went to visit Matt and Stacy of Paleo Parents for the release party of Beyond Bacon, George was also joining the festivities and made a batch of these cookies for all of us.  In fact, I have photographic evidence from Stacy’s Instagram feed:

Hanging out in the kitchen with Bill, Hayley, George, Russ, Matt and Cole.

Hanging out in the kitchen with Bill, Hayley, George, Russ, Matt and Cole.

The cookies were ridiculously good, and in fact, started a several month-long obsession with all things macadamia for me.  That whole trip was amazing and you can read about it in this post.  But, while I’m taking a walk down memory lane, I know that what you really want to know is how to make these cookies!

thepaleokitchenAs I already mentioned, this recipe is a sneak peek from The Paleo Kitchen. If you haven’t heard of The Paleo Kitchen, which will be available online and in stores nationwide in just a few short weeks, it is the collaborative effort by two of my favorite paleo food bloggers: George Bryant of Civilized Caveman Cooking Creations and Juli Bauer of PaleOMG. George and Juli have united to bring over 100 brand-new, bold, and delectable Paleo recipes straight from their kitchens to yours in their new cookbook, The Paleo Kitchen. This beautiful cookbook includes appetizers, entrees, sides, and desserts; full-color photos; and tips, tricks and anecdotes in George and Juli’s signature down-to-Earth banter. The Paleo Kitchen is now available for pre-order and releases on June 10th. Until then, you can enjoy this sneak peek–a delicious recipe for Macadamia Chocolate Chip Cookies!

  • Yield: 20 cookies
  • Prep Time: 15 minutes
  • Cook Time: 13 to 15 minutes

MacadamiaNutChocolateChipCookie2 copy

Ingredients (Macadamia Chocolate Chip Cookies)

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Combine the macadamia nut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well. Add the coconut flour and salt and mix well, then fold in the chocolate chips.
  3. Refrigerate the batter until cold, about 10 to 12 minutes.
  4. Use a medium-sized cookie scoop to drop balls of cookie dough on the prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until the cookies are slightly browned. Remove from the oven and transfer to a rack immediately to cool.

Ingredients (Macadamia Nut Butter)

  1. Place the macadamia nuts in a food processor or high speed blender and puree until smooth. Store in an airtight container in the refrigerator. This recipe will keep for up to 1 week.

Want more? Pre-order The Paleo Kitchen here.

george-headshot-238x300George Bryant is the creative genius behind the wildly popular Paleo food blog Civilized Caveman Cooking Creations. After spending the first 20-something years of his life in a constant battle with his weight, and then nearly losing both his legs while on deployment as a US Marine, George took matters into his own hands and began his own Paleo journey. What started as a simple place to post recipes for friends has since turned into an award-winning food blog. After being in the Marines for 12 years, George has since been medically separated and is enjoying working full-time creating delicious Paleo recipes, while hoping to change as many lives for the better by making REAL food recipes simple and tasty. You can find him on Facebook, Twitter, Google+, YouTube, Instagram, and Pinterest.

juliJuli Bauer is a food-obsessed CrossFit enthusiast who blogs at PaleOMG to help others eat healthier and live better, whether strict Paleo or not. She is the author of OMG, That’s Paleo? and you can also find her on Twitter, YouTube, Facebook, and Instagram.


Anything else you can replace the macadamia butter with? (I know that’s the point of the cookie but still). Peanut butter or almond butter?

Will be my first time making paleo coookies. Am I reading correctly when it calls for only 2 tablespoons of coconut flour? Sorry, I just don’t understand how this could yield 20 cookies.

Made these last night and even my non-Paleo teenagers (who are slowing coming over to the dark side) loved them. I am wondering though whats the best way to store them?

We loved the taste but they were very gooey and didn’t hold together well. Would extra almond flour help?

I wonder why no weight is given for the coconut flour, as measuring it by volume yields highly variable results.

I wonder if these are supposed to have some baking soda to help them rise. Mine are very flat. I’m a bit disappointed in how they came out. I can’t pick them up without having them fall apart. I feel like something’s missing. After I read other reviews I made sure to chill thoroughly thinking that was the problem, but something else is going on. Too bad, sort of an expensive mistake. Oh well…

Mine came out very flat, crumbly and burnt around the edges. I was also thinking that maybe it required some baking soda or powder, or maybe even a different egg and coconut flour ratio? It still tasted great tho. What are your thoughts?

I made these tonight and it yielded 9 cookies. I used a medium pampered chef scoop. I noticed that it was only going to make a few cookies so then I made 1/2 of them smaller. I just don’t understand how this recipe could make 20 cookies. They would have to be quarter size.

Tried this recipe tonight and it was very oily and didn’t seem thick enough. First batch had oil surrounding the cookies and they were flat. I added about 4 TBSP of additional coconut flour to the rest of it and they came out more like a regular cookie. Sounds like the recipe may be missing a correct measurement on the flour.

I halved the recipe but still used one egg. I added a couple extra tablespoons of coconut flour and the cookies were delicious. I baked them for 9 min. and they were perfect. Thanks for the recipe!

hi… just discovered your site! what can i use instead of honey, i can sweeten with stevia, but does the recipe need the liquid/stickiness of honey?
i look forward to trying these out this weekend

We made these cookies and had similar issues as majority of the people above. We followed the recipe completely. The first batch was over cooked and burnt like another review. The cookies were crumbly, oily, fell apart, and burnt along the edges. They tasted delicious, and were an expensive flop! I did notice that Christina, Sarah’s Assistant, has stop commenting on the comments since May 31st. IT would be greatly appreciated to know has Sarah made these cookies, did she have any issues??? Also could altitude make a difference with this recipe? I have made Sarah’s snickerdoodle cookie recipe, followed it completely and didn’t have to make any altitude adjustments, and they came out FANTASTIC!! Would like to hear feed back from Sarah and/or Christina!

It’s possible it’s an altitude issue. I don’t believe Sarah has made these cookies herself, but she was treated to them by one of the cookbook’s authors and had no complaints. Many little things can go wrong when baking, so it’s hard to say what might have happened. Even using a different brand of the same ingredients can yield different results. – Christina, Sarah’s assistant

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