Triple Chocolate & Macadamia Cookie Bar (GF, DF, RSF + Low Carb Option)

by Elora Harre

We are absolute chocolate fiends here at Nourish & Thrive - especially when you combine it with Macadamia Nuts - MacBar anyone!? But when we aren't scoffing our stock of MacBars, there's nothing better than making a super indulgent and decadent Triple Chocolate Macadamia Cookie Bar. Our beautiful Organic Macadamia Nuts pair perfectly with our 70% Dark Chocolate Chips and Organic Cacao to make the most gorgeous, crunchy 3pm pick me up!

We haven't made this one specifically keto, but we don't see why it wouldn't work with a couple of adjustments! Our GMO Free, pure Erythritol or Xylitol (remember to keep that xylitol away from your pooch - it's toxic to dogs!) makes a fantastic low carb substitute for the coconut sugar. These macros do include the sugar free white chocolate chips we used, and we do think the chocolate chips could be reduced down to 1/4 or 1/3 of a cup instead of 1/2 cup which would reduce the carbohydrates even further. We did go a little chocolate crazy!

Nutrition Per Serve with Coconut Sugar(12 serves): 18.5g Fat / 4.2g Protein / 12.5g Total Carb
Nutrition Per Serve with Zero Carb Sweetener (12 serves): 18.5g Fat / 4.2g Protein / 7.2g Total Carb / 4g Net Carb


Triple Chocolate Macadamia Cookie Bars

You'll need:

1 cup Blanched Almond Flour
1/2 cup Organic Cacao
1/3 cup Organic Coconut Sugar or Erythritol/Xylitol (or 1/4 cup if you are sensitive to sweet!)
1/4 tsp Salt
1 tsp Baking Powder
1/2 cup Organic Macadamia Nuts, roughly chopped
1/4 cup 70% Dark Chocolate Chips
1/4 cup Sugar Free White Chocolate Chips (we used the brand Noshu) - optional
1 tbsp Vanilla Extract
1 Egg
1/3 cup Coconut Oil, melted

Preheat your oven to 180c and line a small slice tin with baking paper.

In a bowl, mix together all of your dry ingredients, including chocolate chips and macadamia nuts. In a seperate small bowl or jug, mix together your melted coconut oil, egg and vanilla extract. Pour into your dry ingredients and mix together until well combined. Press your cookie bar mixture into your slice tin, ensuring an even layer. Place into the oven to cook for 15 minutes.

Remove and allow to cool fully before slicing into 12. We like to place this in the fridge to allow the coconut oil to harden for a great bite! Store in an airtight container. YUM!

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