These macadamia nut butter cookies are so deliciously sweet, nutty and moreish! We use just 3 ingredients to make these macadamia cookies and they come together so quickly as a fun sweet snack or dessert.
Have a peek at my oatmeal chia seed cookies for another sweet treat!
Now I love a cookie, but an easy to make 'few ingredient' cookie is even better, no? We make these macadamia butter cookies with smooth nut butter, flour and maple syrup - all easy to find ingredients!
I've tested this cookie recipe many times (it's a hard job, but someone has to do it, hehe . . .) and am so happy with how easy to make they are. Just like my spelt cookies, it really is a case of stirring and scooping the dough, then baking in the oven!
As well as being fun and very moreish, we make these low histamine cookies with suitable nuts, flour and sweetener per the SIGHI list. Of course, be mindful of personal food sensitivities.
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⭐ Why this recipe is so good
Deliciously sweet and nutty. The combination of nutty macadamia and spelt with maple syrup is always a winner!
Made without peanut butter. These macadamia butter cookies are made without peanut butter to be more suitable for low histamine readers, or those who cannot tolerate peanut butter.
Quick and easy to make. No complicated steps, we simply mix and bake these cookies.
🍪 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes to help guide you:
- Macadamia nut butter - I have used organic raw macadamia nut butter for this recipe, rather than one made from roasted macadamias, and a smooth nut butter rather than a crunchy version.
- Flour - I've tested this recipe with spelt flour.
- Maple syrup - to add sweetness to the cookies.
📖 Swaps and variations
Add a pinch of spice. I've added a little sprinkle of cardamom on recipe tests and it gives a nice flavor. Cinnamon can also be used if it works for you (more debated in terms of histamine, if you're a low histamine reader).
🔪 Step by step instructions
Making these macadamia butter cookies is so simple, requires just 3 ingredients and is so fast too! All you need is a baking sheet, parchment paper and, optionally, a cookie scoop. A wire rack is also helpful for cooling the cookies after they have been baked.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Combine wet ingredients
Spoon the macadamia nut butter into a large bowl, then pour in the maple syrup (image 1).
Step 2: Add the flour
Sift the spelt flour into the bowl, and use a wooden spoon to stir the ingredients so you have a sticky cookie 'dough' and the flour is fully incorporated (image 2).
Step 3: Scoop cookie dough
Use a cookie scoop or spoon to place about 2 tablespoon of the cookie dough onto a baking sheet lined with parchment paper. Leave a little room between them as they will expand when baking in the oven (image 3).
Step 4: Bake the macadamia cookies
Use your fingers to press the cookie down a little and press into rough circles. Then use a fork, if you wish, to press down and make the criss-cross pattern. Bake the cookies for 10-12 minutes. Remove from the oven, allow to cool for 5-10 minutes, then carefully transfer to a wire rack to fully cool down (image 4).
💭 Expert recipe tips and notes
- Sift the flour. We want light and airy cookies, so be sure to sift your flour.
- Use a cookie scoop. This will help you get similar size cookies and less messy hands too!
- Wet your hands. If you use your hands to form the cookies, wet them a little first and it will help stop the dough from sticking to your hands.
- Spread the cookies out on the baking sheet. On a recipe test I had them too close together, and they kind-of become one giant cookie. So spread them out, as the cookie will spread while baking in the oven.
- Let them cool! The cookies will be very soft when they come out of the oven. They will harden as they cool down.
📋 Frequently asked questions
They are crisp on the edges, and slightly softer in the center.
Yes, they freeze so well! Simply allow to completely cool and transfer to a freezer-safe container. They can be frozen for 2-3 months, but my low histamine readers may wish to read the SIGHI advice on freezing.
We make these macadamia nut butter cookies with macadamia nut butter (macadamia score 0 on the SIGHI list for histamine, but note that nut butter isn't mentioned specifically), as well as spelt flour (spelt scores 0, but please read the notes) and maple syrup. Per the SIGHI list, they should be suitable as low histamine cookies, but be mindful of personal food sensitivities and that nuts overall are debated in terms of histamine. My post on low histamine nuts may be helpful.
🥣 More cookie recipes
Choose from so many fun cookie recipes here including my blackberry oatmeal cookies and turmeric cookies, and these ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Macadamia Nut Butter Cookies (3 Ingredients)
Equipment
- Medium cookie scoop optional
Ingredients
- ⅓ cup macadamia nut butter smooth nut butter
- ¼ cup maple syrup
- ½ cup spelt flour
Instructions
- Preheat the oven to 360F / 180C and line a baking sheet with parchment paper.
- Pour the macadamia nut butter and maple syrup into a bowl, then sift in the flour. Stir well with a wooden spoon so the flour is fully incorporated into the mixture. It should be quite thick and sticky in texture.
- Use a medium cookie scoop or a tablespoon to scoop up about 2 tablespoon of cookie dough and place on the lined baking sheet. Leave a few inches between them as the cookies will expand as they bake. Use your fingers to press down into rough circles, then use a fork to press in the cross pattern.
- Bake the cookies for 10-12 minutes, so they are slightly browned at the edges. The baking time is quite precise, so keep an eye on them after 10 minutes.
- Remove the baking sheet from the oven and allow the cookies to cool down for 5-10 minutes (don't touch them now, they will be too soft), then carefully transfer to a wire rack to fully cool down.
Notes
- Give your macadamia nut butter a stir before use to combine any oil that has risen to the top of the jar.
- Don't forget to sift the flour! This makes it light and airy.
- Using a cookie scoop is helpful for getting cookies of a similar size.
- Nutritional information is auto-generated and should be understood to be an estimate.
- macadamia score 0, but nut butter specifically is not mentioned. Only use if known to tolerate well.
- spelt scores 0 with a ? as a liberator and some notes you may wish to read. Spelt flour specifically is not mentioned.
Geet says
These were delicious and so incredibly easy to make. Only took about 10 minutes to prep them before baking, including making my own macadamia nut butter (just put macadamias in a food processor until it was the right consistency)! The only bad thing about them is that I had to share them!! Thank you very much for the recipe. Will be adding these to the baking rotation 🙂
Claire says
So glad you enjoyed them, but very sorry you had to share lol! Hehe. Thanks so much for leaving a comment 🙂
Jules says
Made these yesterday evening and substituted gf plain flour and a tiny bit of almond flour for the regular flour. So easy to make and bake quickly.
And such a lovely deep maple flavour.
The gf flour doesn’t soak up the liquid much and so I couldn’t make fork patterns on the cookies as they were a bit wet. Instead I dotted macadamia nuts on they and they came out really well.
Such a great recipe!
Claire says
So glad to hear the swaps worked well for you, and you enjoyed the flavor too! I'll have to try adding some nuts to them next time I bake them.
Victoria says
These look delicious. Where did you get the macadamia nut butter from?! They don’t have any from Ocado. 🙁
Claire says
Hope you enjoy if you give them a try! I get mine either from Planet Organic or Amazon, but I've seen it in some health food shops too. Please only try if you know that macadamia nut butter works for you 🙂
Isabella says
Just made these for my boyfriend who suffers from histamine intolerance, they are so delicious! 🥹 Thank you for inventing and sharing this gem!
Claire says
Oh how lovely you baked them for him! So glad to hear you both enjoyed them 🙂