White Chocolate Macadamia Nut Cookies
These insanely delicious, keto white chocolate macadamia nut cookies have perfectly crispy edges, soft and chewy centers, and only 1.6g net carbs per serving!
Classic Cookie Shop Favorite…
Every time I used to go to a bakery or cookie shop, and they sold white chocolate macadamia nut cookies, that was me sorted! There is something so satisfying (and amazing!) about buttery cookies, filled with crunchy macadamia nuts and sweet white chocolate.
Well, I recently bought a very large bag of macadamia nuts, and thought what better way to use them, than in cookies. So, I did what I always do, and turned my favorite cookie recipe keto, low carb, gluten-free and sugar-free!
Ingredients You Will Need…
- Almond Flour – It’s important to always use blanched almond flour in recipes and not almond meal.
- Baking Soda – This ingredient helps the cookies get that perfectly, chewy texture…and stay chewier for longer.
- Butter – I recommend always using unsalted butter, as it allows you to control the salt levels in recipes.
- White & Brown Sweetener – As always, my favorite go-to brands are Monkfruit and Swerve, but feel free to use your preferred sweeteners.
- Egg – This recipe only require 1 egg, but make sure that it is room temperature, as it truly does make a difference.
- Almond extract & Vanilla Extract – I have tried this recipe so many times, and can say the combination of both of these extracts is the ultimate winner.
- Stevia-Sweetened White Chocolate Chips – I have always loved Lily’s chocolate chips, but I recently tried ChocZero’s ones…and they’re incredible. Each 14g serving size, only has 1g net carbs in it.
- Macadamia Nuts – I love these nutritious nuts and they only have 1.5g net carbs per ounce. Now, most macadamia nuts come whole, so they need to be roughly chopped with a sharp knife or food processor before adding them to the cookie dough.
Video On How To Make Them…
TIP – After the cookies come out the oven, press a few white chocolate chips and nuts on top of them, to make them look pretty.
Yes, with this recipe, you can freeze the cookies before or after baking them.
FREEZE BEFORE BAKING – Make the cookie dough as directed. After placing cookie dough balls on a baking tray, cover and freeze them for a couple of hours. Transfer them to an air-tight container, with a piece of parchment paper between each layer (so they don’t stick to each other). Take them out the freezer and let them thaw at room temperature for 30 minutes, before baking them!
FREEZE AFTER BAKING– Prepare the cookies as directed. After they have cooled down completely, place them in an air-tight container (with a piece of parchment paper between each layer), and freeze until desired. Thaw them for 10-15 minutes at room temperature, or microwave in 15-second intervals, until warmed up slightly.
More Recipes You Might Like…
White Chocolate Macadamia Nut Cookies
- 1 1/2 cups almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter room temperature
- 1/4 white granulated sweetener. (Monkfruit/ Swerve/ Erythritol)
- 1/4 brown sweetener (Monkfruit/ Swerve/ Erythritol)
- 1 egg room temperature
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/3 cup stevia-sweetened white chocolate chips (ChocZero/ Lily’s)
- 1/3 cup macadamia nuts chopped
- Preheat the oven to 350ºF and line two baking sheets with silicone baking mats/ parchment paper.
- In a medium sized bowl, mix the almond flour, baking soda and salt together. Set aside.
- In a large bowl, using a hand mixer, cream the butter and both the sweeteners together, for 1-2 minutes, until smooth. Beat in the egg, almond extract and vanilla extract.
- Gradually add in the flour mixture, beating until just combined.
- Fold in the white chocolate chips and macadamia nuts.
- Using a cookie scoop, or a teaspoon, place cookie dough balls on the baking sheets, about 2” apart (since they spread).
- Bake for 10-12 minutes, until the edges turn slightly brown.
- Transfer baking sheets onto wire racks, and allow cookies to cool completely on the tray.
- Serve & Enjoy!
Net Carbs: 1.6g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.