Imagine biting into a cookie that's not just incredibly delicious, but also surprisingly healthy - sounds too good to be true, right? These White Chocolate Macadamia Nut Cookies are about to revolutionize your snacking experience! Packed with nutrient-rich ingredients and bursting with decadent flavors, these cookies prove that healthy eating doesn't mean sacrificing taste. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves a good treat, this recipe will become your new obsession.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 10 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, mix melted coconut oil, honey (or maple syrup), and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredient mixture and stir until a consistent dough forms. The texture should be slightly sticky but moldable.
- Gently fold in white chocolate chips and chopped macadamia nuts, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon or your palm, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure better mixing and more consistent dough texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra crunch, lightly toast the macadamia nuts before adding them to the dough.
- If the dough seems too wet, refrigerate for 15-20 minutes before shaping cookies.
- Use a cookie scoop for uniform size and even baking.
- Watch cookies carefully in the last few minutes of baking to prevent over-browning.
- Allow cookies to cool completely to let them set and develop a perfect texture.
- For dairy-free option, use dairy-free white chocolate chips.
- Store cookies in a single layer to maintain their crisp edges.
- These cookies freeze beautifully - store in an airtight container for up to 3 months.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
