WHITE CHOCOLATE MACADAMIA NUT COOKIES (GF, GRAIN-FREE, DAIRY-FREE)


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White chocolate macadamia nut cookies that are crisp on the outside, chewy on the inside, and packed full of dairy-free white chocolate chips and chopped macadamia nuts. I grew up loving white chocolate macadamia nut cookies and these just remind me of childhood. They’re grain-free and gluten-free but you wouldn’t know it! Bring these cookies to your next family gathering or movie night and they’ll be a hit.

White Chocolate Macadamia Nut Cookies Ingredients

Almond Flour: Almond flour makes the final product super fluffy and tastes great. I don’t recommend subbing the almond flour for another flour because it doesn’t exactly have a 1:1 ratio with another flour. I haven’t tested this recipe with other flours yet.

Egg: You’ll need one egg for this recipe, which help to bind the ingredients together while they bake. I have not tried this recipe with flax or chia eggs, so I can’t speak to vegan options.

Coconut Sugar: The cookies are sweetened by coconut sugar. You could also use date sugar, but I don’t recommend maple syrup or honey because the consistency will likely be off. You can find coconut sugar at pretty much any grocery store, but brown sugar is a substitute as well.

Cashew Butter: You can use either cashew butter or coconut butter for this recipe but I have found after making this recipe many times that the cashew butter works best. Be sure to use a cashew butter with no added ingredients so it’s super runny. If needed, add up to 1/4 cup melted coconut oil if the cashew or coconut butter is not runny enough.

Vanilla Extract: Adding some vanilla extract to the white chocolate macadamia nut cookies adds some extra flavor to the recipe. For best results, use pure vanilla extract or vanilla paste. If you don’t have any on hand, feel free to omit it.

White Chocolate Chips & Macadamia Nuts: You’ll of course need white chocolate chips and macadamia nuts for these cookies. For dairy-free white chocolate chips, Pascha makes some and Nestle now makes some that you can find at big stores. Be sure to chop your macadamia nuts a bit to make for smaller pieces in the cookies as well.


How To Make White Chocolate Macadamia Nut Cookies

Step One: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Step Two: In a large mixing bowl, whisk together the almond flour, baking soda and salt.

Step Three: In a separate bowl, mix the egg, coconut sugar, cashew butter and vanilla extract until the sugar is fully dissolved.

Step Four: Pour the wet ingredients into the bowl of dry ingredients and mix to fully incorporate into a thick batter. If the batter is too thick to mix, you can add up to 1/4 cup of melted coconut oil (this will depend on how runny the cashew butter is).

Step Five: Fold in the white chocolate chips and chopped macadamia nuts, then scoop the dough into ~1.5 inch balls and place on the baking sheet. Press down on each to flatten it, then bake for 10-13 minutes.

Step Six: Let the cookies cool completely on the baking sheet before enjoying or store in an air tight container for up to five days. Freeze for up to one month.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


WHITE CHOCOLATE MACADAMIA NUT COOKIES (GF, GRAIN-FREE, DAIRY-FREE)

Recipe by Jenn Lueke
Servings

10-12

servings
Prep time

10

minutes
Cooking time

10

minutes
Diet

Gluten-Free, Dairy-Free, Grain-Free, Vegetarian

White chocolate macadamia nut cookies that are crisp on the outside, chewy on the inside, and packed full of dairy-free white chocolate chips and chopped macadamia nuts. I grew up loving white chocolate macadamia nut cookies and these just remind me of childhood. They’re grain-free and gluten-free but you wouldn’t know it! Bring these cookies to your next family gathering or movie night and they’ll be a hit.

Ingredients

  • 1 + 1/2 cups almond flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 egg

  • 1/2 cup coconut sugar

  • 1/2 cup cashew butter (or coconut butter)

  • 1 tbsp vanilla extract

  • 1/2 cup dairy-free white chocolate chips

  • 1/2 cup crushed macadamia nuts

Directions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together the almond flour, baking soda and salt.
  • In a separate bowl, mix the egg, coconut sugar, cashew butter and vanilla extract until the sugar is fully dissolved.
  • Pour the wet ingredients into the bowl of dry ingredients and mix to fully incorporate into a thick batter. If the batter is too thick to mix, you can add up to 1/4 cup of melted coconut oil (this will depend on how runny the cashew butter is).
  • Fold in the white chocolate chips and chopped macadamia nuts, then scoop the dough into ~1.5 inch balls and place on the baking sheet. Press down on each to flatten it, then bake for 10-13 minutes.
  • Let the cookies cool completely on the baking sheet before enjoying or store in an air tight container for up to five days. Freeze for up to one month.

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