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Macadamia Chocolate Chip Cookies featured

Cashew Chocolate Chip Cookies

  • Author: Tina Turbin


These paleo cookies are great to share with friends, family, kids, you name it! And OMG the cashew butter – it is so creamy and light and bakes up so darn well. Enjoy these on their own or with paleo ice cream for a healthy yet delicious treat any day of the week.


  • 1 cup cashew butter (macadamia nut butter works well too)
  • ¼ cup organic honey
  • ¼ cup plus 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons coconut flour
  • Pinch of salt
  • 1 cup blanched almond flour
  • ½ teaspoon baking soda
  • 1 cup chocolate chips or chocolate chunks of your choice (I recommend 70% or higher)
  • OPTIONAL: Cashew pieces


  1. Preheat your oven to 350F.
  2. Line two baking sheets with parchment paper.
  3. Combine the nut butter, honey, coconut oil, vanilla and the egg in a large bowl and mix well.
  4. In a separate bowl, mix together the coconut flour, salt, almond flour and baking soda.
  5. Mix the dry ingredients well.
  6. Fold the wet ingredients into the dry and mix well.
  7. Add the chocolate chips and optional nuts.
  8. Refrigerate the cookie dough until chilled, about 15 minutes.
  9. Use a medium-sized cookie scoop to drop balls of dough onto your prepared baking sheets.
  10. Space about 2 ½ inches apart.
  11. Bake for 13-15 minutes, or until the cookies are slightly browned.
  12. Remove from the oven and transfer to a rack immediately to cool.
  13. Enjoy!

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Tina Turbin

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