Paleo White Chocolate Macadamia Nut Cookies
Best Paleo white chocolate macadamia nut cookies!
Seriously.
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You ask why? They are a great combination of macadamia nuts, white chocolate chips, and almond butter! And even though they are flourless, they are crispy on the outside, soft, chewy & gooey on the inside, and taste amazing! I mix almond meal, almond butter, 1 egg, maple syrup, coconut oil and baking soda to create these delicious cookies.
I try to satisfy my sweet tooth with naturally sweetened desserts, fruits, and honey/maple syrup sweetened treats. I hope you enjoy these white chocolate macadamia nut cookies!
They are perfect for a family get together, for a holiday party, or for the cookies lover in your life.
Ingredients
1 1/2 cups almond flour from Bob’s Red Mill
1/2 tsp baking soda
3 Tbsp coconut oil, melted
6 Tbsp maple syrup
1/2 cup almond butter
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped macadamia nuts
1/2 cup white chocolate chips
How To Make Paleo White Chocolate Macadamia Nut Cookies
Mix almond meal and baking soda in a medium mixing bowl.
In another mixing bowl, mix wet ingredients – coconut oil, maple syrup, almond butter, egg, vanilla extract.
Add wet ingredients to dry ingredients and stir until smooth.
Add chopped macadamia nuts and white chocolate chips to cookie batter, and stir to combine.
Using a cookie scoop, place cookie balls on two parchment-lined baking sheets. Flatten the cookie balls slightly using a fork.
Bake at 350 F for about 8-10 minutes. They will be soft when you take them out of the oven. Let them cool on a cooling rack for at least 10-15 minutes. They will be chewy and gooey on the inside and firm on the outside. Enjoy!
I love macadamia nut cookies, and I had to come up with a recipe that tastes awesome but is free of sugar and flour. These are perfect.
If you enjoyed this White Chocolate Macadamia Nut Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Mix almond meal and baking soda in a medium mixing bowl.
In another mixing bowl, mix wet ingredients – coconut oil, maple syrup, almond butter, egg, vanilla extract.
Add wet ingredients to dry ingredients and stir until smooth.
Add chopped macadamia nuts and white chocolate chips to cookie batter, and stir to combine.
Using a cookie scoop, place cookie balls on two parchment-lined baking sheets. Flatten the cookie balls slightly using a fork.
Bake at 350 F for about 8-10 minutes. They will be soft when you take them out of the oven. Let them cool on a cooling rack for at least 10-15 minutes. They will be chewy and gooey on the inside and firm on the outside. Enjoy!
Serving: 53g | Calories: 275kcal | Carbohydrates: 16.1g | Protein: 6g | Fat: 22.1g | Saturated Fat: 6.1g | Polyunsaturated Fat: 16g | Cholesterol: 15mg | Sodium: 115mg | Fiber: 2.4g | Sugar: 11g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
