Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Green Tea Macadamia Nut Cookies

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If you love macadamia nuts and green tea you will love these simple cookies. Gluten-free and a Vegan option, these cookies are a healthy spin off the traditional white chocolate macadamia nut cookies that are usually full of white sugar and white flour that can be hard on the digestive track. These cookies offer fat burning effects, promote healthy aging and boost energy!! Now that’s a guilt-free cookie 😉

optimized-img_5927Macadamia Nuts are a rich source of antioxidants like selenium, flavones, polyphenols, and amino acids that support the immune system reduces oxidative stress in the body and promotes healthy aging. They also contain good amounts of calcium, magnesium, Vitamin A and B’s, iron, healthy fats, and protein making these a powerful healthy nut.

green tea cookie

Green tea is well known for it antioxidant effects thanks to the high amounts of flavonoids, catechins, and polyphenols. Why do we want nutrients that fight free radicals? Free radicals are associated with disease, unhealthy aging, and cellular damage.

Green Tea has also been studied for its fat burning effects as it has been shown to boost the metabolic rate in humans through controlled studies. So indulge in these cookies that are loaded with healthy promoting benefits.

Green Tea Macadamia Nut Cookies

Gluten-Free Cookies with a Vegan option, combine the health benefits of green tea with the vitamins, minerals and healthy fats of macadamia nuts for one tasty and healthy cookie.
Prep Time 5 mins
Cook Time 15 mins
Total Time 21 mins
Servings 18 cookies


  • 1/3 cup macadamia nuts
  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 2 tbsp matcha powder good quality
  • 1/2 cup powdered sugar
  • 3/4 cup coconut oil or grass fed butter
  • 2 eggs or flax "eggs" leave 2 tbsp. flax seeds in 4 tbsp. of warm water for 5 minutes
  • 1/4 cup maple syrup
  • pinch fine sea salt


  • Sift both flours, green tea powder and powdered sugar together over a large bowl.
  • Add coconut oil or butter and eggs or flax "eggs" to the dry mixture and beat until well mix. Add salt and maple syrup and beat for an additional 1-2 minutes.
  • Roughly chop or in a mortar and pestle break-up the macadamia nuts into smaller pieces.
  • Add the macadamia nuts to the dough and lightly stir in with a spoon. Collect the dough and form it into a large ball. I usually like to cut the ball in half and make 2 logs.
  • Lay a long piece of plastic wrap on flat surface and take one half of the ball and place it on the wrap and wrap it up like a burrito. Rolling back and forth you will form it into a long log. Repeat this with the other 1/2 of the dough.
  • Place both logs on a pan and pop them into the fridge for about 1 hour to firm.
  • Take the logs out and unwrap them. Cut them into 1" pieces and lay them flat on a cookie sheet lined with parchment paper.
  • Bake at 350 degrees for 15-18 minutes. Place on a wire rack to cool.


These cookies can be kept well in a sealed container in the fridge for a week or freeze them for 3 months.

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