Macadamia, Cranberry and Nut Butter Cookies

If you’re looking for a sweet treat but don’t want processed sugar, give these Macadamia, Cranberry and Nut Butter Cookies a try. The buttery texture from the macadamias could almost pass for shortbread. My sister and I bake up a batch of these on those days when we’re craving a sweet treat minus the sugar. Enjoy —Brooke Jonsson, Natural Vitality Living

Macadamia, Cranberry and Nut Butter Cookies


½ cup coconut flour
½ cup oat flour
2 eggs
1 tablespoon chia seeds (soaked in 1 tablespoon of water for 15 minutes)
½ teaspoon salt
1½ teaspoons vanilla powder
1½ tablespoons dried cranberries
½ cup macadamia nut butter
2 teaspoons almond butter or cashew butter or 1 of each
1½ tablespoons coconut nectar (available at natural products stores)
1 tablespoon coconut oil
1 teaspoon baking powder
¼ cup milk


  1. Preheat oven to 390 degrees F.
  2. Mix dry ingredients and wet ingredients together. If mixture is too moist add more oat flour, or if it’s too dry add more milk; it should be able to hold together and form into balls easily.
  3. Line a baking tray with parchment paper and, with your hand, form small balls of the mixture (about 1.5 inches round); then press down on the balls with your palm to flatten.
  4. Bake for 20 minutes—the cookies should be golden on the top but not hard; they will harden up once you take them out to cool.

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