These 3-Ingredient Macadamia Nut Cookies are chewy, crunchy and delicious, and they come together in a snap. You’ll love and hate me for giving you this recipe, because you’ll be making it all. the. time. The 3-ingredient cookie batter is so simple, you can put it together while the oven is heating. Then it’s off to the dessert races!
I created this recipe as a riff off my Pecan Drop Cookies after Whole Foods Market asked if I’d create something special to celebrate the release of Golden State Cider‘s new Radical Paradise pineapple cider. Radical Paradise is made with whole pineapples, cinnamon sticks, piloncillo raw cane sugar, and lots of love. It’s only available at Whole Foods Market stores in Northern California, which is (fortunately) where I shop.
The caramely brown sugar and buttery macadamia nuts pair perfectly with the cider, which is surprisingly dry and crisp. It makes me think of summer picnics and barbecues, which is why I wanted to create a super-easy dessert. Who wants to be slaving in a hot kitchen while everyone else is in the pool? 3-ingredient macadamia nut cookies are the answer, my friends. I know you’re gonna love them.
These macadamia nut cookies have a a crisp exterior and a chewy, satisfying center. They store incredibly well in a sealed container at room temperature – that’s if you don’t eat them all! I use store-bought egg whites and find a few other uses for them (more cookies, usually) but you could separate 2 eggs if you’re into that kind of thing. The salt from the nuts is just right in the cookie batter, and since most macadamias are sold that way, it adds a secret fourth ingredient to your 3-ingredient cookies. Winning!
Gluten-Free Three Ingredient Macadamia Nut Cookies
- 1 cup brown sugar
- 12 oz. roasted + salted macadamia nuts (add a pinch of salt if your nuts aren’t salted)
- ¼ cup egg whites (about 2 egg whites)
- Heat the oven to 350 degrees.
- In the bowl of a standing mixer, combine the brown sugar and macadamia nuts. Beat on low speed and slowly drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. The extended beating time will breakdown the nuts and fully incorporate the egg whites and sugar, so don’t short the time.
- Drop the batter in rounded tablespoons onto a greased baking sheet. Press each dough ball with the back of a spoon to form a cookie about ¼ – ½ inch thick.
- Bake 12 to 15 minutes, until the edges are lightly browned. Remove from oven and cool for 3-5 minutes on the baking sheet, then use a thin spatula coated with pan spray to remove the cookies to a cooling rack. The cookies will be soft but will firm up as they cool.
The folks from Whole Foods Market provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.
Just tastes like a macadamia nut. Not sweet at all, needs something else. It’s an expensive recipe for such little yield too.
Carl Hall says
Add one teaspoon vanilla.