Step 1

Whip up a batch of our (bakery style!) cookie dough. Top tip? Be sure to whip that butter until light and fluffy, as it really does make all the difference!

Step 2

Fold in the macadamia nuts and white chocolate chips. Cover with cling film and refrigerate for 1 hour.

Step 3

Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.

Step 4

Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking (a lot more if using allulose and xylitol, as opposed to erythritol), but you still need to pre-shape them. i.e. the more you pre-flatten them the more they'll spread.

Step 5

Place cookie dough on the prepared baking tray and freeze for 15 minutes prior to baking. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo.

Step 6

Garnish with flaky sea salt (optional) and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days and freeze for up to 3 months.

Step 7

Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).