I first tasted dark chocolate-and-macadamia nut cookies on honeymoon in Malaysia more than 10 years ago. This was LBK (life-before-keto) and Funnyman and I were literally eating our way through Kuala Lumpur and Penang (it’s a foodie heaven!) One afternoon, when strolling through one of the enormous department stores* in KL, we found a mainstream cookie kiosk called Famous Amos. Their dark chocolate and macadamia cookies were sublime – and here I am, still thinking of them 10 years later! My version of keto cookies are chewier than I remember theirs being, but just as fab.
(Arb note: Funnyman and I had a relatively quick engagement (he proposed 5.5 months after we met, and we were married 6 months later), but I knew he was the one for me because of our shared sense of dark humour. We still joke about the great cookies at Famous Anus…
*We only went into the mall to buy new flip-flops. 99% of the time we were eating at vendors on the side of the road. Shirtless and sweating all over our food (the vendors, not us). It was amazing! Please visit Malaysia!
Spread the chopped macadamia nuts out onto a tray and roast in the oven for 7-8 minutes. Remove and set aside. (Leave the oven on.)
In the meantime, combine the almond flour, coconut flour, sweetener, cocoa powder and baking powder in a large bowl. Set aside.
Whisk the egg, cream and vanilla paste in a second bowl. Set aside.
Place the chocolate buttons and butter into a pan and melt over very low heat, until liquid and glossy. Remove the pan from the heat and allow to cool for 2-3 minutes. Very slowly drizzle the melted chocolate into the egg mixture, whisking the eggs continuously to temper the mixture. (If you add it too quickly, the eggs will scramble.)
Once combined, add the chocolate / egg mixture into the bowl of flour. Add the roasted macadamia nuts to the bowl as well and use a wooden spoon to combine well. I found it easier to eventually get stuck in with clean hands to combine effectively.
Create 12 equal-sized portions of dough and roll each into a ball. Using clean hands, slightly flatten and shape into cookie-shapes with rounded edges. Place onto a tray lined with baking paper.
Bake for 10 minutes (oven still at 180°C / 355°F), rotating the tray halfway through.
Leave to cool on a cooling rack and store in an airtight container.
The full macro-breakdown (and allergens) can be found further down the page.
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Macro Details per cookie
Nutritional Information per cookie
Calories 229Kcal / 958kJ
Fat 21g of which saturates 7.5g Carbohydrates 5.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 5.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the baking powder)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.