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Double Chocolate Chip Macadamia Nut Cookies

Updated: Feb 18, 2023

Enjoy soft dark chocolate chocolate chip cookies made with Gundry MD Heart Defense loaded with macadamia nuts for heart-healthy slightly sweet treat.

Lectin Free Gourmet Chocolate Chocolate Chip Macadamia Cookies

Chocolate chocolate chip macadamia nut cookies are a sweet treat that you don't have to feel guilty about. Made with Gundry MD Heart Defense, these cookies contain a special blend of flavonoids called flavonols that are excellent for cardiovascular health.

Get Kristine's discount on Gundry MD Heart Defense.

Sweet potato and tahini make these flourless cookies extra healthy. Enable your microbiome to flourish with the good resistant starch from baked sweet potato. And add to your daily good fat intake with tahini, a seed butter made from sesame seeds. Two tablespoons provide nearly 20 grams of beneficial fat. Sesame oil promotes glowing, hydrated skin from the inside out as well as two powerful antioxidants, sesamol and sesaminol, which help reduce inflammation, control blood sugar, and lubricate joints.

Knowing all the great things that go into these cookies, you'll feel good about making them. But you may forget all that when you take a bite because they just taste like bakery-soft chocolate chocolate chip macadamia cookies. This recipe make about 15 cookies. Because of all the good ingredients from Dr. Gundry's YES list, there's no reason why you can't eat all 15 cookies yourself! Or share them with your family and friends. Either way, I assure you they'll get eaten.

Ready to make them? Let's do it together!


The Recipe

LFG Chocolate Chocolate Chip Macadamia Cookies

1/2 C Baked Sweet Potato

2 T Tahini

1 Pastured Egg

2 T Brewed Coffee

1 t Yacon or Fiber Yum IMO Syrup

1 t Raw Local or Manuka Honey

6-8 Drops Vanilla Pure Stevia

1/2 t Baking Soda

1/4 C Compliant Chocolate Chips (plus more to sprinkle on top)

1/4 C Salted Whole or Half Macadamia Nuts


Step 1: Mix Cookie Batter

In a medium bowl, add Gundry MD Heart Defense, sweet potato, tahini, egg, coffee, syrup, honey, stevia and baking soda. Beat with a hand mixer until very smooth and creamy.

Step 2: Fold in Chocolate Chips

Measure in 1/4 cup compliant chocolate chips. I used Lily brand for this recipe but there are several out there that work. Just be sure you're chocolate chips are very dark, at least 75% cacao. With a rubber spatula, fold chocolate chips into batter until well incorporated.

Step 3: Assemble and Bake

Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper. This batter is very sticky, so you'll still need to butter the parchment. With a cold stick of butter, make four rows of three buttered spots where your cookies will go. Drop spoonfuls of batter onto the buttered spots. Take the spoon and swirl the centers of the cookies until the batter spreads into a perfect circle. Press macadamia nuts into each cookie. Finally, sprinkle with a few more chocolate chips. Bake for 10 minutes.

Let cool five minutes and transfer to a cooling rack.

ENJOY with a cold glass of compliant milk.

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