These raw chocolate macadamia cookies are chewy, deeply chocolatey and built entirely from almonds, flax, cacao and buttery macadamias. The sticky dough presses flat into cookies that firm up over a slow session in the dehydrator. No oven, no flour, no sugar – just rich chocolate flavor with a satisfying nutty bite.
Craving a decadent chocolate cookie without the guilt? These Raw Chocolate Macadamia Cookies are your answer! They’re deeply fudgy, packed with buttery macadamia nuts, and incredibly easy to whip up. Made with wholesome ingredients and gently warmed in a dehydrator to preserve nutrients, this keto-friendly recipe delivers a rich, satisfying treat that will crush any sweet tooth.
Ingredients
• 1 cup / 135g (4.8 oz) macadamia nuts, chopped
• 1/2 cup / 45g (1.59 oz) cacao powder
• 2 cups / 192g (6.8 oz) almond flour
• 1/2 cup / 70g (2.47 oz) ground flax
• 3 Tbsp / 45 ml coconut oil, melted
• 1/3 cup / 65g (2.29 oz) Stevia or natural sweetener of your choice
• 1/3 cup / 80 ml water
• 1/2 teaspoon / 2.5 ml pure vanilla extract
Instructions
1. Preparation
2. In a large bowl, whisk together the almond flour, ground flax, and cacao powder. Add the melted coconut oil, water, sweetener, and vanilla extract. Mix thoroughly until a sticky dough forms.
3. Fold in the chopped macadamia nuts until they are evenly distributed throughout the dough.
4. Scoop the mixture by the tablespoon, roll into balls, and then press flat between your palms to form cookie shapes. Place the cookies on your dehydrator screens, leaving a little space between each one.
5. Dehydrate for 1 hour at 145°F / 63°C. Reduce the heat to 116°F / 47°C and continue dehydrating for 5-7 hours, or until the cookies are firm on the outside and slightly chewy inside.
Nutritional Information
• Nutrition Facts (per serving)
• Servings: 24
• Total Time: 6 hours
• Calories: 143
• Total Fat: 13g
• Total Carbohydrates: 7g (0.25 oz)
• Dietary Fiber: 3g
• Net Carbs: 3.4g (0.12 oz)
• Protein: 3.5g
Pro Tips
• Add a pinch of sea salt or a 1/4 teaspoon (20 ml / 0.7 fl oz) of espresso powder to the dry to intensify the deep chocolate flavor.
• For a fudgier, brownie-like cookie, reduce the final dehydration time. For a crisper cookie, press them thinner and dehydrate for an extra hour or two.
• Feel free to swap macadamia nuts for other low-carb nuts like pecans or walnuts. You can also add a tablespoon of chia seeds for an extra nutritional boost.
• Store these cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks for maximum freshness.
FAQ
Q: Are these chocolate macadamia cookies keto-friendly
A: Yes, absolutely! With only 3.4g (0.12 oz) of net carbs per serving, this recipe is specifically designed to be keto-friendly, using almond flour, macadamia nuts, and a natural sweetener like Stevia.
Q: Can I make these cookies without a dehydrator
A: This recipe is optimized for a dehydrator to create a firm exterior while keeping the inside chewy and raw. While you could try chilling them in the refrigerator, they will have a much softer, truffle-like texture and won’t be firm like a traditional cookie.
Q: How can I make these cookies fudgier or crispier
A: You can easily adjust the texture by modifying the dehydration time. For a fudgier, more brownie-like cookie, simply reduce the final dehydration time. For a crisper cookie, press the dough thinner and dehydrate for an extra hour or two.
Q: What is the best way to store these raw cookies
A: Store the cookies in an airtight container to maintain freshness. They can be kept at room temperature for up to one week or in the refrigerator for up to two weeks.
Pro Tips
- Dehydrate the cookies for 1 hour at 145°F / 63°C, then drop the heat to 116°F / 47°C and go 5-7 hours more until they are firm outside and slightly chewy inside.
- Adjust the texture to your liking: shorten the final dehydration time for a fudgy, brownie-like cookie, or press them thinner and dehydrate an extra hour or two for a crisper bite.
- Swap the macadamia nuts for other low-carb nuts like pecans or walnuts, or add a tablespoon of chia seeds to the dough for an extra nutritional boost.
- Add a pinch of sea salt or 1/4 teaspoon of espresso powder to the dry ingredients to intensify the deep chocolate flavor.
- Store the cooled cookies in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks for maximum freshness.
Frequently Asked Questions
How do I store these raw chocolate macadamia cookies?
Keep them in an airtight container at room temperature for up to a week, or refrigerate them for up to two weeks if you want maximum freshness.
Can I make them fudgier instead of crisp?
Yes – reduce the final dehydration time and the cookies stay soft and brownie-like inside. For a crisper cookie, press the dough thinner and dehydrate an extra hour or two.
Can I use a different nut instead of macadamias?
Pecans or walnuts are good low-carb swaps for the macadamia nuts. A tablespoon of chia seeds mixed into the dough is another easy upgrade.
Are these cookies keto-friendly?
Each of the 24 cookies has 143 calories, 13g fat, 3.5g protein and 7g carbs – with 3g of fiber that works out to about 3.4g net carbs each.
Recipe card below.
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Raw Chocolate Macadamia Cookies
Ingredients
Method
- Preparation
- In a large bowl, whisk together the almond flour, ground flax, and cacao powder.
- Add the melted coconut oil, water, sweetener, and vanilla extract.
- Mix thoroughly until a sticky dough forms.
- Fold in the chopped macadamia nuts until they are evenly distributed throughout the dough.
- Scoop the mixture by the tablespoon, roll into balls, and then press flat between your palms to form cookie shapes.
- Place the cookies on your dehydrator screens, leaving a little space between each one.
- Dehydrate for 1 hour at 145°F / 63°C.
- Reduce the heat to 116°F / 47°C and continue dehydrating for 5-7 hours, or until the cookies are firm on the outside and slightly chewy inside.
- Add a pinch of sea salt or a 1/4 teaspoon (20 ml / 0.7 fl oz) of espresso powder to the dry to intensify the deep chocolate flavor.
