Tahini Chocolate Chip Macadamia Nut Cookies

Chocolate chip macadamia nut cookies with a tahini twist and plenty of dark chocolate chips. A vegan, gluten-free, and oil-free dessert!

OK, it’s officially cookie season, and I’m excited to share a cool new cookie with you. 

I don’t use macadamia nuts enough, do you? 

I’m always nuts for nuts, but macadamia nuts are one I tend to overlook. 

My parents used to get a canister of them from Costco growing up and I savored the rich buttery nuts like golden nuggets. 

These healthy holiday cookies are absolutely decadent, combined with tangy tahini and bittersweet dark chocolate.

You’re going to want to add these Tahini Chocolate Chip Macadamia Nut Cookies to your holiday baking list this season.

They’re vegan, gluten-free, and oil-free made in 1-bowl with just eight easy ingredients. 

When developing new recipes, I’m *all* about avoiding reinventing the wheel. 

If a recipe works and I love it, I make multiple variations.

For example, these Tahini Chocolate Chip Macadamia Nut Cookies are inspired by my Flourless Cranberry Chocolate Chip Cookies.

I used the same blueprint recipe, but swapped in tahini for almond butter, and macadamia nuts instead of dried cranberries. 

The dark chocolate stays…because dark chocolate in baked goods is the best. 

I love these cookies because they’re entirely grain-free and super moist with the use of almond flour! 

Creamy tahini acts as an oil replacement, too, so the cookies are moist and yet slightly crunchy. 

OK, enough talking. Let’s get baking!

What you’ll need:

• flax “egg”
• superfine almond flour
• tahini
• baking powder
• pure maple syrup
• Hu Kitchen Gems
• macadamia nuts, chopped
• Himalayan sea salt

That’s it!

These cookies are easily tossed together in one big bowl! 

After preheating the oven, grab a medium to large mixing bowl and start combining ingredients.

First, whisk together the flax egg and allow the mixture to gel for 5-10 minutes.

Next, add in the tahini and maple syrup and stir to create a thick sauce. 

I like to use a creamier tahini for this recipe as opposed to a stiff tahini; this will ensure easier combining! 

Finally, sift in the almond flour and baking powder and stir again to combine. 

The dough should be pretty thick and resist the spoon and bowl when stirred. 

If it’s not, add a little bit more almond flour until the dough is thick and scoop-able. 

Now it’s time to make these Tahini Chocolate Chip Macademia Nut Cookies live up to their name.

Fold in dark chocolate chunks and macadamia nuts and mix well to combine. 

I recommend chopping your macadamia nuts and leaving the dark chocolate chunks whole! 

Those beautiful hexagonal chocolate chunks you see in these cookies are Hu Kitchen Gems!

I’m obsessed with these dark chocolate chips; they are paleo, refined-sugar-free, and perfect. 

Next, transfer the dough to the refrigerator for ~30-ish minutes to firm up. 

If you’re running short on time and need to get back to Santa’s workshop STAT, that’s OK.

I’ve also skipped this step with success in the past for the lazy baker’s shortcut. 

However, if you’ve got the time, I recommend refrigerating if you can. 

Chilling the dough makes it firmer and easier to work with and roll into the perfect Tahini Chocolate Chip Macadamia Nut Cookie balls. 

Once the dough is cold and pliable, use a cookie scoop or spoon to scoop the dough into ~1.5 – 2 TBSP balls.

Roll the dough between your hands and place each ball onto the parchment paper.

Repeat this process until all of the dough is used up! 

I recommend spacing out the cookie dough balls 1-2″ to allow for slight spreading during baking. 

Flatten each ball slightly with your hands and top with additional chocolate chips, because, why not? 

Another reason I love this recipe is because of the super short bake time. 

These Tahini Chocolate Chip Macadamia Nut Cookies are ready in under 15 minutes! 

Transfer the baking sheet to the oven and bake your cookies for 12-14 minutes.

Like most vegan baking, it’s a little difficult to discern when these cookies are “done done”.

Usually a good indicator of “doneness” is a golden brown underneath and slightly brown edges.

The hardest part of the recipe is waiting on the cookies to cool before tossing onto your plate next to a tall glass of almond milk. 

The cookies will appear soft and undercooked when removed from the oven- this is totally OK!

Cookies will firm up completely after cooling; I promise. 

They’re well worth the wait! 

Enjoy these Tahini Chocolate Chip Macadamia Nut Cookies anytime you want deliciously wholesome cookies.

They’re so easy to whip up whenever, wherever with simple ingredients.

If you don’t have macadamia nuts, feel free to sub any creamy nut in its place- like walnuts, cashews, or pecans. 

You’ll definitely want to add them to your Christmas list this year. 

While Santa and his elves are sure to love them, they’re perfect all year round. 

This batch makes about 15-16 cookies, so you can double or triple the recipe for more enjoyment. 

They freeze well, too, so you can bake and nosh for the holidays and beyond. 

Enjoy!

If you make these Tahini Chocolate Chip Macadamia Nut Cookies, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more easy, clean cookies, try my Giant Almond Flour Chocolate Chip Cookies, Almond Butter Avocado Chocolate Chip Cookies, and Dark Chocolate Chunk Muesli Snack Cookies.

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XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen