I taunted you with these super simple lemon macadamia cookies a while back, but they were outvoted by the very delicious Hazelnut Chai Spice cookie. But to all you lemon lovers, never fear, finally here it is, the recipe!
This is a personal favourite – it is so quick to make and tastes divine. It is also gluten, dairy, grain, and low-fructose. However a warning is appropriate…you will not stop at one (at least I can’t)!
Health benefits
Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The macadamia nut oil is a very stable, primarily monounsaturated fat with an impressive fatty acid and mineral profile. It adds a delicious, buttery flavour to the mix too. Lemon zest is a concentrated source of vitamins, minerals, antimicrobial and antioxidant compounds. Use the zest of a pesticide free or organic lemon so you are not ingesting the chemicals and wax often applied to the peel.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and nut-meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Lemon Macadamia Cookies
Ingredients
- 150 g almond meal (1¼ firmly packed cups)
- 55 g macadamia nut oil (¼ cups)
- 50-85 g rice malt syrup, honey or maple syrup (¼ cup approx.)
- 1 tsp vanilla -powder, extract or essence
- 1 lemon/s -finely grated zest of whole lemon plus 1 tbsp juice (very important or they will spread)
- 12 macadamia nuts (optional) to finish
Method
- Preheat your oven to 150℃/300°F (fan-forced).
- In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
- Roll tablespoons of the mix with wet hands or just drop blobs onto a tray lined with baking paper.
- Flatten with the back of the fork and top with a macadamia nut.
- Bake for 15 minutes or until just starting to brown lightly on top.
- Allow to cool on the tray (they will firm up as they cool). Enjoy!
Store
- Airtight in the fridge or freezer.
Variations
Low-fructose
Choose brown rice syrup as your sweetener.Vegan
Choose rice malt or maple syrup as your sweetener.Nut-free
Sorry, this is not the recipe for you (but there are plenty of nut-free options on the website). For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.What do you think of these beauties? I'd love your feedback in the comments below!
Emma says
Yum yum. I didn’t have any lemons so I used lime and it was really tasty and moist.
Georgia Harding says
Really pleased you liked them – I love them too! G x
Georgia Harding says
Really pleased you liked them – I love them too! G x
Sally says
Yum! Mine have just come out of the oven and about to enjoy with a cup of tea. Your recipes are getting a workout in my house! I’ve made Anzacs and these the last two weeks, plus the Healthy Grain salad is a staple now. I’m trying to bake something every Sunday (I’m late this week) for snacks, so I’m working my way through all of your recipes 🙂
Georgia Harding says
That’s awesome Sally. Happy to inspire and thanks so much for taking the time to write me feedback. Enjoy, G x
Amy Goodman says
My little fella loves these! Yum and super easy to make x
Georgia Harding says
Hi Amy, yes they’re super simple. Thanks for the feedback. He’s got good taste!! G x
Kymelle says
Yum!!! These are fantastic. I didn’t have lemon so added some cacao and cinnamon instead. Have made a double batch for after school snacks. Will they freeze ok? Thanks for another fab recipe! 🙂
Georgia Harding says
Thanks Kymelle – yep, try them with hazelnut meal next time, like a nutella chocolate cookie. They freeze very well and are a fabulous after school snack, G x
Sally says
These are the best biscuits yet! So delicious and so easy. Thank you for sharing!
Georgia Harding says
One of my faves too – glad you like them Sally, G x
Tanya says
Could i substitute Evo for the macadamia oil do you think? And, by the way thank you for the work you do on your page .. my family and i really appreciate it! (OK not so much my family, but i do!!)
Georgia Harding says
You’re very welcome Tanya, I’m sure your family will thanks you for it one day – lol! Yes you could, I’m just worried it will over power the lemon flavour?? Coconut oil is another option, or even butter, though I haven’t tested the butter G x
Tanya says
Thanks Georgia
Meredith Graham says
Divine! Thanks for the recipe. I actually didn’t have enough almonds so substituted with about 50g of walnuts to make meal. Still great though, and I love your site – thanks. 🙂
Georgia Harding says
Oh good to know they worked out well with the walnuts, glad you enjoyed Meredith G x
Georgia Harding says
Thanks Meredith for sharing your little tweak – great to know. Glad you are enjoying my site G x
Natalie Poteri says
Amazing!! I’ve made these goodies 4 or 5 times..my family love them. Definitely a winner!! Thanks Georgia ????
Georgia Harding says
Glad you like them Natalie, we love these too. Something about lemon and macadamia!! G x
Giorgia says
Hi G, I am so keen to make these! I have just run out of honey. Do you think I could use pure maple syrup as a substitute? Thanks, Giorgia
Georgia Harding says
Yes it will be just fine Giorgia. G x
Lisa says
I have made these twice and they are completely flat?! Delicious but like pancakes. What am I doing wrong?? Once I put the water in the biscuit mix and once I put it on the tray around the biscuits but still flat?? And is 150 fan or 130 fan.
Georgia Harding says
Hi Lisa – it’s 130 fan. I’m wondering if you need to add a bit more almond meal. I do find nut meals vary in ‘dryness’ so a fresher (oilier) meal will need more almond meal (or less oil). Adjust the recipe until the mixture holds its shape a bit before cooked (so it’s wet, but not a puddle on a tray). The water is best in the mix – this helps too. Let me know how that goes. G x
lisa says
I ground fresh almonds rather than use a meal. OK I will add more next time and see. Thanks!!
Georgia Harding says
Okay – that’s the problem, fresh meal is very, very oily. Use less oil for sure and they’ll be more a cookie than a pancake 🙂