Chocolate macadamia biscuits via Claire K Creations

Today is a very special day for two, very special reasons. Today is The Twins’ Birthday! They’re celebrating in serious style with a pink party tomorrow and my goodness you should see the preparations. I was called in to help with baking yesterday and would you believe, between three of us (adults I mean – the girls aren’t quite up to baking yet) we made and iced 200 biscuits and 40 cake pops? We were baking machines!

I’m sure Sarah will let me share some photos of their party with you next week. Let me just say, she’s setting the bar very high for when the rest of us have kids.

Chocolate macadamia biscuits via Claire K Creations

One thing I have vowed to do when we have kids, is to keep a cookie jar on the kitchen bench ready for the hungry munchkins. Ok so no kids around here yet but Will and I get hungry too. I know you’re probably thinking ‘oh great another chocolate chip biscuit recipe’ but stay with me.

You’ll be wanting to fill your cookie jar with chocolate macadamia biscuits before you get to the end of this post. Side note: I call this photo above ‘the thinker.’ Don’t you think it looks like the jar standing tall, gazing off into the distance deep in thought? No? Just me again?

Chocolate macadamia biscuits via Claire K Creations

Brown sugar in place of white gives these biscuits their golden hue and makes for a richer flavour and I find, crunchier outer layer of biccie. Wholemeal flour, gives them that added boost of fibre and a bit of an earthy taste. I bought a bag of organic wheat and ground up my own flour in my Vita Mix. It’s ridiculous how excited I was when it turned out just like flour (yes I know that’s what it was meant to do but it was exciting!).

Baking the biscuits

I didn’t squish down the balls of dough so the biscuits were nice and thick which meant a crunchy outer rim and soft chewy centre – perfect for those of us on the fence in the soft-or-crunchy-cookie-debate. Macadamia nuts add an extra little crunch. I roasted mine to golden brown before putting them in the dough. It might seem like extra effort but it’s worth it for the extra flavour.

Chocolate macadamia biscuits via Claire K Creations

Using regular dark chocolate chopped up into chunks means every bite is a surprise. Will you have a skerrick of chocolate or will you strike gold and bite into a giant lump? The best part is if it’s a bit warm in your kitchen and the chocolate is a little soft it will ooze out when you take a bite. Are you convinced? I hope so. Enjoy!

Chocolate macadamia biscuits via Claire K Creations

Choc-macadamia biscuits

Choc-macadamia biscuits

Yield: 40
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes


  • 200g butter
  • 2 cups brown sugar
  • 1 egg
  • 1 tbsp plain yoghurt (can use a second egg instead)
  • 1 cup rolled oats
  • 1 cup wholemeal plain flour
  • 1 cup plain flour
  • 1/2 cup dark chocolate, chopped (best you can find)
  • 1/2 cup macadamia nuts, roasted and chopped


  1. Preheat the oven to 180C fan-forced.
  2. Line two baking trays with baking paper.
  3. In the bowl of an electric mixer, beat the butter and sugar together until creamy. Add the egg and yoghurt and mix until combined.
  4. Add rolled oats and mix then add flours.
  5. Finally, add the chocolate and nuts and mix on low just until they're mixed into the dough and it all comes together.
  6. Use a heaped teaspoon of dough and roll it into balls then place on the lined baking trays leaving at least 3cm between each one.
  7. Bake for 7-10 minutes or until they are golden.
  8. Leave the biscuits to sit on the trays for 5 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container.


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