Boy oh boy, have I got a recipe for all of you. White chocolate macadamia nut cookies!
It has really been the joy of my life to create delicious desserts that are close enough to our full-sugar favorites. This time around, I made an exact replica of white chocolate macadamia nut cookies, and they are…perfection.
They are keto-friendly, low carb cookies! They’re also relatively low in calories, which is so exciting!
How I made this white chocolate macadamia nut cookie
This riffs a bit on my Almond Butter cookie recipe that is also really tasty with a surprising, chewy, but melty texture.
If you’re looking for a flour substitute for some of the classic cookies, almond butter works really well. It’s sturdy enough to hold ingredients together, while also being flexible enough to play nicely when it’s baked.
It’s also pretty mild, so you can add different flavors to it.
Are almond butter cookies good?
Almond butter cookies are so yummy. They’re nutty (duh), buttery and they have a nice little bit of chew. If you have an almond allergy, I’m really sorry to say that this recipe won’t work best for you. There’s LOTS of almond, from a tiny bit of almond flour to the almond butter in the recipe.
I wish I could share a substitute for this one! Maybe we’ll test some things out in the future.
What about the white chocolate? How is that low carb?
But, I have a weakness for their actual chocolate too. It’s one of the few low carbohydrate, low sugar chocolates that isn’t bitter, or funky tasting.
Their white chocolate is divine. It’s pretty smooth and nice and sweet. Best of all – it checks in at 1 net carb for 14g of white chocolate chips. That’s… pretty amazing.
What about the blood sugar impact?
For those of you who follow, I like to share my Freestyle Libre 14-Day System data with you after I eat something I make (I do have a paid partnership with Abbott Diabetes Care, but not for this blog. I also use the Freestyle Libre 14-Day system on my own).
I had two of these cookies at 12 p.m. – and my readings actually fell over the next few hours (I of course ate a carb-y dinner, no bolus, and shot right up). As always, your mileage may vary and this is what happened to me!
The recipe is simple, and I think you’ll enjoy it! You’ll need:
3/4 cup brown sugar swerve
1 tablespoon vanilla
1 cup almond butter
1 tsp baking soda
1/3 cup of chopped macadamia nuts
2/3 cup choczero white chocolate chips.
- Preheat your oven to 350 degrees.
- Combine 2 eggs, 3/4 cup brown sugar swerve, 1 tablespoon vanilla, 1 cup almond butter, 3 tablespoons almond flour and 1 tsp baking soda together (this is best done with a stand, or hand mixer).
- Once well incorporated, add in your chopped macadamia nuts and ChocZero white chocolate chips. Fold them in, being careful not to overmix your dough.
- With a small ice cream scoop, scoop out your dough rounds. This recipe makes roughly 24 cookies.
- Flatten the cookies slightly before you put them into the oven. They should have a round shape, and will spread out.
- Place in your oven for 10-12 minutes, or until the dough balls are golden. You may need to adjust the time depending on the overall temp of your oven.
- Let cool for 5-10 minutes before transferring to a wire rack.
- Enjoy with a cool glass of milk!
I hope you enjoy this recipe for white chocolate macadamia nut cookies! It has been a joy to make them!Print