vanilla macadamia 'cake' cookies

makes 12 cookies
preparation time
10 minutes
cooking time
15 - 20 minutes


  • 1 cup raw macadamia nuts
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarb soda
  • 2 teaspoons cinnamon
  • 2 teaspoons chia seeds
  • 1 & 1/2 tablespoons psyllium
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup almond milk
  • 1 teaspoon pure vanilla extract
  • 8 medjool dates + 1/2 cup water for soaking


Disclaimer: If you are expecting crunchy cookies then my friend, you will be sadly let down. These cookies are called 'cake' cookies for a reason. I suggest reading the blog post for more background. 

Please note this recipe is made in a high speed blender. If you are just mixing in a bowl instead it will still work, just keep in mind that you may need a little more liquid as the Vitamix turns the nuts to butter very quickly bringing out additional moisture. 


Pre heat your oven to 180c. Line two baking trays with baking paper or grease them with oil.

Start by placing the medjool dates in a bowl and covering with 1/2 cup boiling water. Allow to sit and soften for at least 5 minutes while you prepare the dry ingredients. 

Place the macadamia nuts in your blender and blend on a low setting to a course meal. Keep in mind macadamia nuts will turn quickly to butter so try not to over process them. Add into the blender with the macadamia nut meal the brown rice flour, baking powder, bicarb soda, cinnamon and chia seeds. Blend to bring together, using the pokey thing on the vitamix if you are using one.

Remove the pips from the medjool dates and now add them to the dry mix with the extra virgin olive oil, vanilla, almond milk and 1/4 cup of the soaked date water. Blend again to bring to a batter. You may need to stop and use a spoon to scrape down the sides a little.

Now take generous heaped tablespoons of the cookie mix and spoon out onto the trays, evenly distributing the dough to end up with 12 cookies. Use the back of a teaspoon to then press down and spread out the dough till nice and thin, about 1/2 cm thick at most. 

Dust the cookies with extra cinnamon and then pop in the oven for 15 - 20 minutes, checking at the 10 minute mark and turning the trays around if your oven has a hot spot. 

The cookies are done when really golden and toasted. Remove them from the oven and allow to cool on the tray for 10 minutes, then place on a wire wrack to cool completely. The cookies will be soft to start and then will get a little firmer as they cool.

Eat cookies as they are dusted in more cinnamon or ideally sandwich together with vegan butter (or dairy butter if tolerated) or almond butter. I like to toast them on the top of the toaster to get them really nice and hot again before eating.