Sugar free Macadamia Coconut Cookies – with Xylitol & Stevia
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ⅓ cup (75g) butter or Earth Balance spread, softened (I used ⅔ coconut oil and ⅓ butter)
  • ¼ cup (50g) granulated Xylitol
  • 1 sachet of Stevia (1 tsp)
  • ½ tsp Vanilla bean
  • ¼ tsp ground Cinnamon
  • 1 egg
  • ½ cup (60 g) gluten free all-purpose flour
  • ½ tsp baking soda
  • generous pinch salt
  • ½ cup (45g) quick-cooking oats (you can grind them with a grinder like this for a finer texture)
  • ½ cup (75g) desiccated coconut
  • ¼ cup coarsely chopped macadamia nuts (plus 6 halves for deco)
  1. Heat oven to 375°F (gas mark 5). In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
  2. Line a cookie sheet with baking paper. Then shape six flat circles of dough about a finger’s width thick. Alternatively form small round mounds. Leave a little space in between each cookie.
  3. Stick a Macadamia nut in the center of each cookie.
  4. Bake until golden brown. Takes about ten minutes. Cool down on a cooling rack.
Makes 6 medium sized Cookies.
These cookies freeze well and thaw within 30 mins.
Recipe by Candida Diet Plan at