The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Finer Details
  • Suppliers
  • Contact Gina
You are here: Home / Thermomix / Macadamia Nut Cookies

Macadamia Nut Cookies

09/02/2020 by Gina 4 Comments

Valentine’s Day is fast approaching and I really wanted to get this recipe posted for those that may wish to try it for that celebration.

This recipe is gluten free, dairy free, and is very easy to make.

You will get 20 cookies from this mix, but please take note that the mix is very tacky – which is what I wanted – as its main purpose is to just hold the delicious macadamia nuts together whilst baking, and to give them a yummy  “brownie like” coating.

I originally made this recipe for two dear friends, one of whom is gluten free and dairy free, and I wasn’t exactly sure how they would work out.  But I have been so pleased with the result.

Macadamia nuts are not cheap and I am aware that this recipes uses 450g worth.  I decided to stick with macadamias because I was baking for dear friends and I wanted them to feel special.  But for another time I will try cashew nuts as I am sure they will work too, but you won’t get the big bulbous look that I was after which makes these cookies look so impressive.

When placing the mix onto your tray (or baking trays if needing to use two), don’t be tempted to scrape around the mixing bowl to collect any last bits of batter … if you do and add that to your nuts, you will find that the batter will spread onto the tray while cooking, and you won’t get the “rounded mounds” of coated nuts that I was aiming for in this recipe.  If that doesn’t bother you then please use all the batter, but in my last two tests of the recipe I left about 2 tbls of batter behind and preferred the final look of the baked cookie.

Chopped macadamia nuts and salt for the topping are mixed together and put aside
Large baking tray lined with baking paper, macadamia nuts put into a mixing bowl, and teaspoons ready in a small jug of water
Sugar, cocoa, cornflour and salt mixed together for 10 seconds
Eggs and vanilla added …
… and mixture blended for a total of 20 seconds … it will be quite tacky
Mixture added to the bowl of macadamia nuts …
… and turbo x 1 second to remove balance of mixture from the blades … add this to the bowl of nuts
Blend nuts and mixture together with a metal spoon …
… and place onto baking tray (use a tsp dipped in water to help release the mix from the spoon)
Remove all the nuts from the bowl, but if there is a little batter left over leave it there
Once the 20 cookies are on the tray (or trays), sprinkle them with the topping …
… and bake for a total of 20 minutes … leave to cool for 30 minutes …
… before removing to a cooling rack to cool completely
Cookies keep well for at least a week, but I suspect even two weeks but we have usually eaten them well within a week!
See tip on how to easily clean your ™ bowl

 

5.0 from 1 reviews
Macadamia Nut Cookies
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Cookies keep well for at least a week, but I suspect even two weeks but we have usually eaten them well within a week!
Author: Gina @ The Passionate Pantry
Serves: 20 cookies
Ingredients
  • 400g roasted macadamia nuts + 50g extra for topping

  • 250g raw caster sugar
  • 75g Dutch cocoa powder
  • 25g cornflour
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt

  • 2 x 60g eggs
  • 1 tsp vanilla bean paste

TOPPING

  • 50g roasted macadamia nuts
  • Sea salt flakes
Instructions
  1. Preheat oven to 160 degrees fan forced and place rack into middle of oven
  2. Line a large baking tray with baking paper … you will get 20 cookies out of this mix so if you don’t have a large tray use two trays and cook them individually … the cookies will spread a little during baking and you don’t want to cramp them onto a single tray
  3. Prepare the topping first: finely chop the 50g macadamia nuts and combine with the salt and put aside
  4. Place 400g macadamia nuts into a medium mixing bowl and put aside
  5. Place sugar, cocoa, cornflour and salt into TM bowl and mix 10 seconds / speed 4
  6. Scrape around bowl
  7. Add eggs and vanilla and mix 10 seconds / speed 3, scrape around bowl and repeat 10 seconds / speed 3 … mix will be very tacky but that is what you want to bind the nuts
  8. Add the mix to the nuts … to get the rest of the mix out (because its tacky), remove what you can from the ™ bowl with a flexible spatula then turbo x 1 second to dislodge the balance of the mix, scrape around bowl and add to the nuts (see note about cleaning your TM bowl)
  9. Fold everything together with a metal spoon (wooden spoon will stick too much to the mix)
  10. Have a jug of water handy, dip a teaspoon into the water, and then into the mix to collect a decent spoonful and dollop onto the tray … I like to use a second teaspoon to push the mixture off the first teaspoon
  11. NB: You will get 20 cookies from this mix … the aim is to collect all the nuts so that they are coated in the batter, but if there is any batter left in the bowl after placing your 20 cookies on the tray leave it there … if you scrape the bowl and add that batter to the cookies it will spread onto the tray and you won’t end up with little “mountains” of coated macadamia nut cookies
  12. Sprinkle each cookie with a little topping … any topping that falls onto the tray push back into the base of the cookies with a spoon so that you don’t waste it … it will stick to the cookie as it bakes
  13. Place tray into oven and bake 15 minutes, turn tray around and continue for another 5 minutes
  14. Remove tray from oven and allow cookies to cool for 30 minutes
  15. To remove cookies from the tray, lift the baking paper with one hand, and gently peel off the cookies with the other hand and place onto a cooling rack to cool completely … if you try to lift straight off the tray without peeling off the cookie you may lose a little mixture off the base because it is very “brownie like”, but will firm up as it cools
  16. Once cool store in a sealed container where they will keep for at least a week
Notes
CLEANING TIP:

To clean a TM bowl after making a sticky or tacky batter: If I'm making a sticky bread dough I’ll do this process for 3 minutes, if it’s a cake or biscuit batter then I’ll do it for a minute ... it all depends on how tacky I think the bowl is. So fill the TM bowl with tap water to just above the centre of the blade shaft, add a light dollop of detergent, then heat 1 to 3 minutes / 60 degrees / speed 6 ... remove the lid, pour the water out and your bowl should be clean if it’s a cake or biscuit batter, but let it sit for 30 minutes or so if it’s a sticky bread batter
3.5.3251

 

 

Share this:

  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on X (Opens in new window) X
  • Click to share on LinkedIn (Opens in new window) LinkedIn

Related

Filed Under: Baking, Biscuits / Crackers, Dairy Free, Dessert, Gluten Free, Main Ingredients, Meals and Courses, Nuts / Seeds, Recipes, Special Diets, Thermomix

« Spelt Cinnamon Buns
Carrot and Herb Patties »

Comments

  1. Fiona says

    10/02/2020 at 5:41 pm

    This looks A M A Z I N G and I can’t wait to make them. Thanks for sharing your beautiful recipes Gina ❤️

    Reply
    • Gina says

      14/02/2020 at 3:06 pm

      Fiona … everyone that has tasted them has loved them … I’ll bring some over in March xo

      Reply
  2. Liyana says

    02/03/2021 at 7:41 am

    Hi is cornflour =corn starch?

    Reply
    • Gina says

      02/03/2021 at 2:23 pm

      Hi Liyana … yes, they are the same thing … corn starch is what is the term commonly used in the US … hope that helps xo Gina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

Follow me on Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,658
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry updated their profile picture.

5 months ago

The Passionate Pantry
The Passionate Pantry ... See MoreSee Less

Photo

View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Copyright The Passionate Pantry © 2025

 

Loading Comments...