Go Back

Chocolate Brownie Macadamia Cookies

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 11
Author: Lisa@mummymade.it



  • 3 Egg Whites
  • 1/3 Cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 3/4 Cup Cocoa
  • 1/4 Cup Macadamia/Almond Meal other nut or seed meals can be substituted
  • 1 Cup Macadamias halved or smaller (other nuts can be substituted or omitted for nut free)



  • Preheat the oven to 170C/340F. Line and grease 2 baking trays.
  • Whisk the egg whites in the clean bowl of a kitchen stand mixer fitted with a whisk attachment on medium/high until soft peaks form (this can be done using a hand whisk).
  • Add the maple syrup, vanilla, salt and cocoa and whisk on medium until combined. Fold in the nuts.
  • Use an ice-cream scoop, or a 1/4 or 1/3 cup measurement, to make 10-11 cookie mounds on the baking tray. Use 2 baking trays to ensure that the cookies do not spread on top of each other.
  • Flatten each mound slightly into a round shape.
  • Bake for approximately 10 minutes (depending on your oven this may be up to 13-15 minutes), or until cooked on top and firm on the bottom. The cookies will firm up open cooling.
  • These Chocolate Brownie Macadamia Cookies are best eaten within 24 hours of baking.