White Chocolate Macadamia Nut Cookies {Almond Flour}
These White Chocolate Chip Cookies with Macadamia Nuts are chunky, chewy, crunchy and gluten free! This is a recipe that you can break out during the holiday season or whenever you want to satisfy that sweet tooth craving.
I’m back with another, holiday dessert recipe that the whole family can (and will) enjoy!
Since I made my Gingerbread Cookies, I have been on a nostalgic holiday cookie kick. It is the most wonderful time of the year, with all the cookies.
I have a love for chocolate chip cookies and these chunky white chocolate cookies with macadamia nuts are even better.
Grain Free White Chocolate Chip Cookies
Traditional white chocolate macadamia nut cookies are made with all purpose flour, butter and vanilla (among other ingredients), but these cookies are made with almond flour, almond butter, and cacao powder.
So really, these are more like a double chocolate macadamia nut cookie.
These cookies are sweetened using only maple syrup and coconut sugar.
Coconut sugar is my go-to in place of regular white sugar and it honestly tastes just as great, if not better than your regular run of the mill granulated sugar.
What Sets These Cookies Apart from the Traditional Version?
1. Almond Flour
Almond flour is a great alternative to white flour in recipes, it’s simply almonds ground up into flour. This also creates a delicious and moist cookie!
2. Almond Butter
Using almond butter allows dairy butter to be eliminated from this recipe and makes it appropriate for those who are following a dairy-free diet. Not to mention the amazing chewy texture almond butter adds to each and every bite, SO good.
3. Cacao Powder
My favorite addition to this recipe is the cacao powder (duh, it’s chocolate). Cacao is becoming increasingly popular as a versatile ingredient. It’s rich, adds a beautiful depth of color and it just SCREAMS holiday joys.
Why I Love These White Chocolate Macadamia Nut Cookies
There are many reasons to love these cookies, but I am especially excited about them because they are the perfect sweet treat without all of the guilt. And these are GOOOOOD.
These cookies are super easy to make. Now you have delicious holiday cookies for the whole family to enjoy! Also, you can always freeze cookies and use later!
Just allow your cookies to fully cool at room temp before storing in an air tight zip lock or any sealed container. You can store cookies in the freezer for up to 2 months.
To enjoy them, just set them out to defrost at room temp and then hit them in the microwave for a few seconds before enjoying to really get that just baked feeling!
Maybe you could try leaving these out for Santa this year next to a nice glass of cold almond milk to wash them down 😉 Happy holidays everyone!
What are your favorite holiday cookie recipes that you would like to see made? Leave a comment below!
Last but not least, I can’t wait for you to try it! You can use “tried it” on Pinterest or share it on Instagram by tagging #shuangyseats.
Get the recipe:White Chocolate Macadamia Nut Cookies {Almond Flour}
Ingredients
- 1 room temperatured egg
- 1/2 cup smooth almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 cup almond flour, packed
- 3 tbsp coconut sugar
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/4 raw unsalted macadamia nut, roughly chopped
- 1/3 cup white chocolate chips, dietary options see notes*
Instructions
- Preheat Oven to 350 F
- In a medium mixing bowl, mix together all the wet ingredients- egg, almond butter, coconut oil, maple syrup and coconut sugar using an electric hand mixer. Add in the dry ingredients – almond flour, cacao powder, sea salt, baking soda and fully combine.
- Fold in the white chocolate chips and macadamia nuts. Chill in the freezer for 10 minutes.
- Use a cookie dough scooper to scoop the dough on to a greased parchment paper with a little room in between. Press down the cookies a bit as they won’t spread out too much).
- Bake 12 minutes.
- Allow the cookies to cool for 2 minutes and then transfer to a wire cooling rack. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
