Why You’ll Love This Recipe

Quick and easy with no baking involved.
Creamy macadamia nut butter adds a rich, luxurious taste.
Great texture with oats and a touch of sweetness.
Perfect for a fast dessert or snack when you’re in a pinch.
Customizable with different nut butters or mix-ins.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup white sugar
1 cup brown sugar
½ cup butter
½ cup soy milk
2 tablespoons carob powder
¼ cup macadamia nut butter
3 cups oats

directions

In a large pan over medium-high heat, combine white sugar, brown sugar, butter, soy milk, and carob powder. Bring to a boil and let it simmer for 2 minutes, stirring occasionally.
Remove the pan from the heat and stir in the macadamia nut butter until it’s fully dissolved.
Stir in the oats until well incorporated.
Drop spoonfuls of the mixture onto a waxed paper-lined cookie sheet.
Refrigerate the cookies for 10 minutes to cool and set.
Serve and enjoy!

Servings and timing

Yields: 36 cookies
Prep time: 5 minutes
Cook time: 5 minutes
Additional time: 10 minutes
Total time: 20 minutes

Variations

Nutty mix-ins: Add chopped macadamia nuts or your favorite nuts for extra crunch.
Chocolate lovers: Substitute carob powder with cocoa powder or melted chocolate for a deeper chocolate flavor.
Different nut butters: Experiment with almond, cashew, or peanut butter in place of macadamia nut butter.
Add-ins: Try adding dried fruits like cranberries, raisins, or shredded coconut for additional texture.

storage/reheating

Fridge: Store cookies in an airtight container for up to 1 week.
Freezer: These cookies freeze well for up to 2 months. Just place them in a freezer-safe container with parchment paper between layers.
No reheating needed: These cookies are best enjoyed cold or at room temperature straight from the fridge.

FAQs

Can I use regular milk instead of soy milk?

Yes, you can use regular milk or any milk alternative you prefer. Soy milk just makes it dairy-free.

Can I use peanut butter instead of macadamia nut butter?

Absolutely! Peanut butter will work, but it will give the cookies a different flavor than macadamia nut butter.

Do I need to boil the sugar mixture for the full 2 minutes?

Yes, it’s important to boil the mixture for 2 minutes to help it set properly and create the right texture.

Can I add more oats?

You can add a bit more oats if you prefer a chewier texture, but too much can affect the setting process.

What can I use instead of carob powder?

Cocoa powder is a great substitute for carob powder if you want a chocolatey flavor.

Can I use a different type of sugar?

Yes, you can substitute coconut sugar or a sugar alternative for the white and brown sugars.

How do I know when the cookies are ready to chill?

The cookies should be firm enough to hold their shape but still a little soft when you drop them on the sheet. Once chilled, they will set perfectly.

Can I make these cookies ahead of time?

Yes, they’re perfect for making ahead. Just store them in the fridge, and they’ll be ready to serve at any time.

Can I add chocolate chips to these cookies?

Yes, feel free to stir in some chocolate chips for a chocolatey crunch!

How long do these cookies need to set in the fridge?

Let them set for about 10 minutes, or until they’re firm enough to hold together when picked up.

Conclusion

No Bake Macadamia Nut Cookies are a simple and delicious treat that come together quickly and are perfect for any occasion. With the rich, creamy taste of macadamia nut butter and a touch of sweetness, these cookies will quickly become a favorite.

No Bake Macadamia Nut Cookies

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No Bake Macadamia Nut Cookies are an easy, quick treat made with creamy macadamia nut butter, oats, and a touch of carob powder. No baking required, just mix, refrigerate, and enjoy!

Author: Amy
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 36 cookies
Category: Dessert
Method: No Bake
Cuisine: American

Ingredients

1 cup white sugar

1 cup brown sugar

½ cup butter

½ cup soy milk

2 tablespoons carob powder

¼ cup macadamia nut butter

3 cups oats

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Instructions

In a large pan over medium-high heat, combine white sugar, brown sugar, butter, soy milk, and carob powder. Bring to a boil and let it simmer for 2 minutes, stirring occasionally.
Remove the pan from heat and stir in the macadamia nut butter until fully dissolved.
Stir in the oats until well incorporated.
Drop spoonfuls of the mixture onto a waxed paper-lined cookie sheet.
Refrigerate the cookies for 10 minutes to cool and set.
Serve and enjoy!