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cookies made of macaron flour topped with chocolate chips or with a criss cross pattern.

Macaron Flour Cookies

These delicious cookies are made with macaron flour from leftover or "failed" macaron shells. They only require 3 other ingredients, are super easy to make, and perfect to use up any macaron shells you may have laying around.
Course Dessert
Cuisine American
Keyword cookies, macarons
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 9 cookies
Calories 222 kcal
Author camila

Ingredients

  • 1 cup nut butter 240 grams
  • 1 large egg
  • 3/4 cup macaron flour 75 grams
  • 1/4 cup chocolate chips

Instructions

  1. Pre-heat the oven to 350ºF.
  2. In a large bowl whisk together the nut butter and the egg. If the nut butter has been stored in the fridge and it’s super cold, heat it up for just a few seconds in the microwave before mixing it with the egg, to make sure they will incorporate nicely together.

  3. Once the egg and the nut butter are fully incorporated, add the macaron flour and fold it with a spatula until combined. It will form a thick dough.
  4. Add the chocolate chips if using and mix.
  5. Scoop the dough into cookies and place them on a baking sheet 2 inches apart from each other.
  6. If desired, you can roll the cookie dough between your hands to form smooth balls, this will help the cookies have a better shape as they bake.
  7. Press the cookies gently with your fingers.
  8. If making classic peanut butter style cookies, don’t add any chips, and use a fork to form a criss cross pattern on top of the cookies.
  9. Bake the cookies in the pre-heated oven for 8 to 10 minutes, until set on top and slightly browned around the edges. The cookies will be pretty soft, if they are hard at this point they will be too dry when they cool down, so bake until they look slightly under done.
  10. Remove from the oven and let the cookies cool down for 10 minutes at least, they will set and harden up a bit.
  11. You can also sprinkle more chocolate chips on top of the cookies right after they come out of the oven, that will make the chips melt and stick to the cookies.

Storage

  1. Store the cookies in an air tight container for 1 day at room temperature, then move it to the fridge and store it for up to 4 days.

Recipe Notes

Nut butter- Use whatever kind of nut butter you’d like, I’ve made this with peanut butter and almond butter.

Chocolate Chips- You can use any kind of chocolate chips, white chocolate, semi-sweet, dark, or even peanut butter chips. You can also leave the chips out.

Macaron flour- Macaron flour is made of macaron shells processed in the food processor until finely ground.

Peanut Butter Classic Cookies- Make these into peanut butter classic style cookies by using peanut butter as the nut butter of choice, and using a fork to form a criss cross pattern on top of the cookies before baking.

Nutrition Facts
Macaron Flour Cookies
Amount Per Serving (1 cookie)
Calories 222
* Percent Daily Values are based on a 2000 calorie diet.