Macadamia Nut Cookie Bars (Keto and Paleo!)

Blondie bars stacked on a cutting board. In background, cups of Primal Kitchen Matcha Lattes and a jar of Brad's Macadamia Masterpiece.These macadamia nut cookie bars are our take on a classic blondie recipe. Blondies have more fun, right?

Blondie bars are similar to brownies, but instead of cocoa they feature vanilla and, usually, brown sugar. We wanted ours to be a Primal, paleo, and keto-friendly dessert recipe, so these bars get their signature flavor from monk fruit sweetener and something cool and unexpected: macadamia nut butter!

Macadamia nuts are a good source of monounsaturated fats, and a quarter-cup of macadamias provides 77 percent of your daily manganese requirement and 28 percent of your copper. And don’t even get us started on their creamy texture, which makes these blondie cookie bars all the more decadent.

Macadamia Nut Cookie Bar Recipe

Makes: 9 bars

Time in the kitchen: 10 – 15 minutes prep time + 25 minutes to bake

Ingredients

  • 1/4 cup Brad’s Macadamia Masterpiece nut butter
  • 3 Tbsp. softened refined coconut oil (see Notes)
  • 1/2 Tbsp. vanilla extract
  • 1 tsp. milk of choice
  • 1 cup + 2 Tbsp. almond flour
  • 1/3 cup granulated monk fruit sweetener
  • 1 1/2 Tbsp. ground chia seeds
  • 3/4 tsp. coconut flour
  • 1/4 tsp. salt
  • About 4 drops liquid monk fruit or stevia
  • 2 eggs
  • 1/2 cup keto-friendly dark chocolate chips or chocolate chunks (see Notes)
  • 1/3 cup macadamia nuts

Matcha Latte:
1 cup milk of choice
2 scoops Primal Kitchen Matcha Collagen Keto Latte

Ingredients for macadamia nut cookie bars

Directions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a small square baking dish (ours was 7-inch x 7-inch).

In a bowl, mix together the macadamia nut butter, coconut oil, vanilla extract, and milk. Add the almond flour, granulated sweetener, ground chia seeds, coconut flour, and salt. Combine until a crumbly mixture forms. Add the liquid sweetener to taste.

Whisk the eggs and add them to the bowl. Mix until a thick batter forms.

Macadamia bar batter in silver mixing bowl with spoon

Fold in the chocolate chips and macadamia nuts. If the nuts are large, you can roughly chop them before adding them to the mixture.

Pour the batter into the greased baking dish and spread using a spatula so it is uniform in thickness. Top with additional chocolate and nuts if desired.

Blondie batter in white baking dish with blue striped kitchen towel, macadamias, macadamia butter

Bake for 25 to 28 minutes, or until the edges are slightly golden. Allow the bars to cool before cutting into 9 bars.

Serve with a matcha latte! To make, warm your milk in a small saucepan. Add the Primal Kitchen Matcha Collagen Keto Latte mix and whisk to combine or use a frothing wand.

Three macadamia cookie bars on a plate with a mug of Primal Kitchen Matcha Collagen Latte

Nutritional Information (1/9 of blondie recipe):

Calories: 318
Fat: 28 g
Total Carbs: 20 g
Net Carbs: 8 g
Protein: 8 g

Notes:

  • These bars are even better once they are refrigerated. For a gooier, softer bar, bake for slightly less time.
  • You can add more or fewer drops of liquid sweetener depending on how sweet you’d like the bars to be.
  • Feel free to use your favorite chocolate chips or chopped-up chocolate bar. We used keto-friendly chocolate chips, but 85 or 90 percent dark chocolate works well too.
  • This recipe has only been tested with Brad’s macadamia nut butter, but in lieu of it, you could try using half nut butter and half coconut butter. The consistency of the bar may differ slightly.
  • We used refined coconut oil, but you can also use virgin coconut oil if you’d prefer a stronger coconut flavor.
Print
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Baked macadamia cookie bars in white baking pan on wooden cutting board, two mugs of Primal Kitchen Matcha Collagen Latte

Macadamia Nut Cookie Bars (Keto and Paleo!)


Description

This take on a paleo and keto-friendly blondie bar recipe is sweetened with monk fruit features macadamia nut butter.


Ingredients

Scale

1/4 cup Brad’s Macadamia Masterpiece nut butter
3 Tbsp. softened coconut oil
1/2 Tbsp. vanilla extract
1 tsp. milk of choice
1 cup + 2 Tbsp. almond flour
1/3 cup granulated monk fruit sweetener
1 1/2 Tbsp. ground chia seeds
3/4 tsp. coconut flour
1/4 tsp. salt
About 4 drops liquid monk fruit or stevia
2 eggs
1/2 cup keto-friendly dark chocolate chips or chocolate chunks
1/3 cup macadamia nuts

Matcha Latte:
1 cup milk of choice
2 scoops Primal Kitchen Matcha Collagen Keto Latte


Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a small square baking dish (ours was 7-inch x 7-inch).

In a bowl, mix together the macadamia nut butter, coconut oil, vanilla extract, and milk. Add the almond flour, granulated sweetener, ground chia seeds, coconut flour, and salt. Combine until a crumbly mixture forms. Add the liquid sweetener to taste.

Whisk the eggs and add them to the bowl. Mix until a thick batter forms.

Fold in the chocolate chips and macadamia nuts. If the nuts are large, you can roughly chop them before adding them to the mixture.

Pour the batter into the greased baking dish and spread using a spatula so it is uniform in thickness. Top with additional chocolate and nuts if desired.

Bake for 25-28 minutes, or until the edges are slightly golden. Allow the bars to cool before cutting into 9 bars.

Serve with a matcha latte! To make, warm your milk in a small saucepan. Add the Primal Kitchen Matcha Collagen Keto Latte and whisk to combine or use a frothing wand.

Notes

These bars are even better once they are refrigerated. For a gooier, softer bar, bake for slightly less time.

You can add more or fewer drops of liquid sweetener depending on how sweet you’d like the bars to be.

Feel free to use your favorite chocolate chips or chopped-up chocolate bar. We used keto-friendly chocolate chips, but 85 or 90 percent dark chocolate works well too.

This recipe has only been tested with Brad’s Macadamia Masterpiece, but in lieu of it, you could try using half nut butter and half coconut butter. The consistency of the bar may differ slightly.

We used refined coconut oil, but you can also use virgin coconut oil if you’d prefer a stronger coconut flavor.

  • Prep Time: 10 minutes
  • Cook Time: 25-28 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1/9 of recipe
  • Calories: 318
  • Fat: 28 g
  • Carbohydrates: 20 g
  • Fiber: 12 g
  • Protein: 8 g
  • Net Carbs: 8 g

Keywords: Macadamia cookie bars, Blondie bars, Keto desserts, Paleo desserts

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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