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Blueberry Macadamia Nut Cookies

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Blueberry Macadamia Nut Cookies served on a blue and white plate along with almond milk

~ raw, vegan, gluten-free ~

Blueberry Macadamia Nut Cookies are yummmmmy!  As I was creating this batter I couldn’t keep Bob out of it!  It first started with a tiny taste test, which turned into spoonful after spoonful. :)  I took half of the cookies and put a dollop of raw vanilla frosting on top, which was wonderful.

One thing that I love about this recipe is that it only has 2 tablespoons of sweetener added.  I used maple syrup which isn’t raw but does have a set of health benefits. Other sweeteners may work as well. You will need to play around with them if you are feeling creative. :)

P.S. I have included a baking option for those of you who don’t own a dehydrator.  You are still light years ahead of purchasing commercially processed cookies.  So I am proud of you for being here.  I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the 9 tray Excalibur dehydrator.

I have made this recipe many times over and have collected some data that I wish to share. First of all, I used to have you process the blueberries in the batter.  This created a “muddy” looking cookie because the blueberries made the cookies look grayer.  Delicious but not totally appealing.

So, I have changed the instructions to where you hand blend in the dried blueberries.  This created a more beautiful cookie in the end. Secondly, I wanted to share what to use if you don’t already have dried blueberries in the pantry.  Dehydrating blueberries is a long process… and they can go from a raisin-like texture to pebbles if you don’t keep an eye on them.

You should also crack their skins to really help them dry appropriately.  Well, I just so happened to have some fresh blueberries in the fridge, so I decided to par-dry them.  This is a new technique so hang in there with me. :) I placed the blueberries on the mesh sheet that came with the dehydrator.  I dried them at 145 degrees (F) for 1 hour, then reduced it to 115 degrees (F) for roughly 8-10 hours. I pulled them out before they were dry.  This turned out perfect to use in the cookies, which you can see in the pictures.  Make enough only for your cookies with this technique or use the extras right away in other recipes.

I hope you enjoy this recipe. Please be sure to comment below. Blessings, amie sue

dipping Blueberry Macadamia Nut Cookies in raw almond milkIngredients:

Yield 8 (1/4 cup) cookies


  1. Place the macadamia nuts, salt, and cinnamon in a food processor, fitted with the “S” blade.  Process until the nuts resemble a small crumble.
    • If you are short on macadamia nuts, you can use cashews in place of them.  I have done it this way as well.
  2. Add the blueberries, sweetener, and vanilla.  Process until the blueberries start to break down but you can still see specs of color from the macadamia nuts and berries.
  3. With a 1/4 cup scoop, place the cookie dough balls on a non-stick sheet.  Lightly flatten with the palm of your hands.
  4. Poke a few extra whole blueberries on top and on the edges of the cookie.  Place the cookies on the mesh sheet that comes with the dehydrator and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for 4-10 hours.
    • Pull them out at any time. You get to decide on how moist you want them.  I enjoy them the best at the 4-hour marker.  They are semi-moist and chewy at this stage.
  5. Once cooled, store in airtight containers.  One the counter, 1 week, fridge 2 weeks and 4 weeks in the freezer.  These are rough estimated times due to moisture levels and the climate you live in.

Baking option:

  1. Preheat the oven to 350 degrees (F).
  2. Line a baking sheet with parchment paper and place the cookies at least 1” apart.  These cookies won’t flatten while they cook, you will need to help them by slightly flattening them with your fingers.
  3. Bake for about 20 minutes.  Often times ovens run at different temperatures regardless of what the dial says so please check in on the cookies about every 5 minutes for the first batch. Document the time it takes for the next tray or batch.
  4. The baked version darker considerably and had more of a roasted macadamia nut flavor.  I preferred the texture and taste of the raw version but both are good.

Culinary Explanations:

raw vegan Blueberry Macadamia Nut Cookies ready for the dehydrator

Here they are ready for the dehydrator. They don’t puff up, expand, but they do turn a little tan, but not much.

a close up of raw vegan Blueberry Macadamia Nut Cookies ready for the dehydrator

20 thoughts on “Blueberry Macadamia Nut Cookies

  1. Nicole says:

    I made these on the weekend and I’m ashamed to say I only have about 6 left from 30:-) Absolutely delicious!

    Thanks again for another great recipe.

    • amie-sue says:

      Oh dear Nicole! Someone came into your kitchen and snatched 24 cookies? The nerve of them. hehe I am glad that you enjoyed them. :) Thank you for letting me know. Have a blessed weekend! amie sue

  2. lynn says:

    In ten minutes I had made these into little balls, coated some in cacao powder and they were amazing!
    Thank you amie sue :-)

    • amie-sue says:

      That is wonderful Lynn! I am glad that you enjoyed them and a person can’t beat that kind of timing, huh?! :) Have a wonderful weekend. amie sue

  3. Andrea A says:

    This recipe sounds delicious! (surprise surprise! ;) ). Are there any photos of these cookies available? There are no photos at all in this recipe (nor in the email notification I received), which is unusual with your recipes. Thanks & have a great weekend! :)

    • amie-sue says:

      Yes it is very unusual for me, lol I ALWAYS have photos for every recipe. This recipe wasn’t ready for the public but somehow got published. I have been fighting the weather… I take all my photos with natural daylight and for the past few weeks we have been dealing with rain and overcast skies. I took a few pictures today and post one to give you a point of reference but I will take some better ones when the lightening is better and the sun wants to play. :) Enjoy! amie sue

  4. agata says:

    I love your recipes, thanks for including even cooking for regular oven.

    • amie-sue says:

      You are welcome Agata. I will start to do that from now on. I get more and more requests on how to bake my raw recipes. hahah. Have a blessed day, amie sue

  5. V says:

    Even your ‘blah’ photos are beautiful photos! I so enjoy your site.

  6. Sunny says:

    Hello, Amy, thank you for your recipes every time.
    DO I need to soak macadamia nuts before to use or do I need to soak and dehydrate before to process in the food processor to grind?
    Is it need to dred or wet nuts to make it?
    Thank you for your good advise every time!

    • amie-sue says:

      Hello Sunny,

      It is always my recommendation to soak and dehydrate them. That is what I did. I didn’t use them wet. I am sure you could, it just might take a smidgen longer to dry. Enjoy and let me know what you think. Blessings and happy holidays, amie sue

      • Sunny says:

        Hello,Amy. Thank you
        for your reply! OK, I understand,
        I love to make rawfood sooooooo much!
        I enjoy your recipes every time, thank you for your sweet advise, I try to make it!

        • amie-sue says:

          You are welcome Sunny. How did they turn out? I hope you enjoyed them (if you made them, hehe). Have a Merry Christmas and many blessings, amie sue :)

  7. Nicole G says:

    Hi Amie-Sue, I only just stumbled upon this recipe – and I appreciate you are on walkabout, but we don’t get dried blueberries in Australia much – would these work with fresh blueberries, except with a longer drying time? I often find that sweetened fruit have added sweeteners (haven’t found any unsweetened dried cranberries yet!) so also wondered what your recommendation was on that.

    • amie-sue says:

      Hello Nicole,

      I am not fully integrating back into things from my walk-about but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      You can use fresh blueberries… I have tried it but I much prefer the dried blueberries. You will want to watch the blueberries while they are drying. If not careful they can turn to crunchy pebbles… or if you take them out too soon they won’t last as long due to moisture being left in them. You could just make the recipe without the blueberries and when making a cereal bowl of this… just add in the fresh blueberries. I hope this helped. amie sue :)

  8. anniehat says:

    Hi :) I made these… First attempt at a raw cookie. I’m new to dehydrating fruit so had a go but the blue berries didn’t get very dry at all, I found still squish them. I baked them because my dehydrated didn’t have a sheet (and it’s got a thing in the middle, so I have to arrange my nuts around in a ring form, so to speak. (I used kitchen towel paper so the nuts don’t fall through the big gaps…) Wasn’t game to try to dehydrate the cookies without a sheet. They are still nice but quite wet. Maybe use dry berries next time. Or make a bliss ball?

    • amie-sue says:

      Good morning Annie,

      Blueberries are a long process to dry and a bit difficult due to the skins. For this treat I like to dry them just “enough” so they appear dry on the outside but soft inside. It works works well when using them in recipes like this. But it’s not the best approach if you just wanted the blueberries for long term storage.

      When you say “wet” do you mean really wet or moist? When I make them, they are dry enough to place on the mesh sheet when I first start drying them. Please give me more info so I can help. amie sue :)

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