Imagine biting into a cookie so divine, so perfectly balanced, that you'll forget it's actually a healthier alternative to traditional treats. These Almond Flour White Chocolate Macadamia Nut Cookies are about to revolutionize your dessert game, offering a mouthwatering combination of rich white chocolate, crunchy macadamia nuts, and a delicate almond flour base that will make your taste buds dance with joy. Whether you're gluten-sensitive, health-conscious, or simply a cookie lover seeking an extraordinary treat, this recipe is your ticket to cookie paradise!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 2 cups of almond flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In another bowl, mix together 1/2 cup of melted coconut oil and 1/2 cup of brown sugar. Stir until the mixture is smooth and the sugar is well incorporated into the oil.
- Add 1 large egg and 1 teaspoon of vanilla extract to the coconut oil and sugar mixture. Whisk until the egg is fully combined and the mixture is creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the dough.
- Fold in 1 cup of white chocolate chips and 1/2 cup of chopped macadamia nuts using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Almond Flour White Chocolate Macadamia Nut Cookies with a glass of milk or your favorite beverage!
Tips
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Use a light-colored baking sheet to prevent the bottoms of cookies from burning.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For perfectly uniform cookies, use a cookie scoop or weigh each dough ball.
- Let cookies cool completely on the wire rack to allow them to set and develop their ideal texture.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- For extra indulgence, slightly toast the macadamia nuts before adding them to the dough to enhance their nutty flavor.
- If the dough seems too wet, refrigerate for 15-20 minutes before scooping and baking.
- Check your cookies a minute or two before the recommended baking time, as almond flour can brown quickly.
- For a decorative touch, reserve a few white chocolate chips and macadamia nuts to press on top of each cookie before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 15mg
