White Chocolate Macadamia Nut Cookies
Soft and chewy in the inside and slightly crispy on the outside. Each bite is loaded with toasted macadamia nuts and melted white chocolate!
- Prep Time: 10
- Cook Time: 18
- Total Time: 28
- Yield: 12 cookies 1x
- Category: Sweets
- Method: Baking
- Cuisine: dessert
Ingredients
Scale
- 1 cup almond flour
- ¼ cup Lily's White Chocolate Chips
- ¼ cup macadamia nuts, roughly chopped
- 1 tablespoon coconut flour
- 1 tablespoon arrowroot powder (cornstarch alternative)
- 1 flax egg, 1 tablespoon ground flax + 3 tablespoons water
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350° F and line a large baking sheet with parchment paper.
- In a small bowl prepare egg- mix 1 tablespoon ground flax + 3 tablespoons water together and let sit for 10 minutes to thicken.
- In another bowl add the wet ingredients- coconut oil, maple syrup, vanilla extract, and flax egg. Mix well, the stir in your dry ingredients- almond flour, coconut flour, arrowroot, baking powder, and salt. Mix until a dough is formed then fold in the white chocolate chips and macadamia nuts.
- Roll the cookies into 12 balls and place them on lined baking sheet with a few more whites chocolate chips on top. Bake for 15-18 minutes until the bottoms of the cookies are golden brown.
Keywords: White chocolate macadamia nut cookies, gluten free cookies, chewy cookies, vegan cookies
Shop what I used for this recipe
Leave a Reply