macadamia nut cookies

These Keto White Chocolate Macadamia Nut Cookies are the perfect low carb dessert! Each cookie is packed with sweet white chocolate chips and salty macadamia nuts for about 3 net carbs each!

Keto White Chocolate Macadamia Nut Cookies

almond flour

baking soda

salt

baking powder

xanthan gum (OPTIONAL)

(1 stick) butter, softened

brown sugar (golden monkfruit)

vanilla extract

maple extract (optional)

Lily's Sugar-Free White Chocolate Chips

macadamia nuts

Preheat your oven to 350 degrees F.

In a small bowl combine the almond&nbsp;flour, baking...

In a small bowl combine the almond flour, baking soda, baking powder, xanthan gum (if using) and set aside.

Next, beat butter, golden monkfruit sweetener, vanilla and...

Next, beat butter, golden monkfruit sweetener, vanilla and maple extract in stand mixer bowl until creamy.

Add the egg, beating the mixture on low.

Gradually pour in the almond flour mixture and...

Gradually pour in the almond flour mixture and beat on low speed until combined.

Lastly, mix in Lily's White Chocolate Chips and...

Lastly, mix in Lily's White Chocolate Chips and chopped nuts.

Chill the mixture for 30 minutes.&nbsp;

Using a 1-inch cookie or ice cream scoop...

Using a 1-inch cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.

Bake for 7-9 minutes or until &nbsp;golden brown...

Bake for 7-9 minutes or until  golden brown and lightly set. Top with sea salt if you desire. 

Allow cookies to cool 15 minutes before removing...

Allow cookies to cool 15 minutes before removing from pan.

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie!

White Chocolate Macadamia Nut Cookies

(325 grams) all-purpose flour

tsp baking soda

tsp salt

(168 grams) unsalted butter, room temperature

(225 grams) light brown sugar

(104 grams) granulated sugar

tsp vanilla extract

(211 grams) white chocolate chips

(120 grams) roasted salted macadamia nuts, chopped

milk

Combine the flour, baking soda and salt in a medium sized bowl and set aside.

2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. Scrape down the sides of the bowl while it&#8217;s mixing a few times, as needed. You should be able to see the change in color and texture happen and know it’s ready.

. Add the egg and egg yolk one at a time and mix until well combined after each addition.

. Add the vanilla extract and mix until well combined.

. Add the dry ingredients and mix until the dough is just combined. Do not over mix.

. Add a teaspoon of milk and combine on low speed just until incorporated. Use a rubber spatula to finish combing the dough and help it come together. Add an additional teaspoon of milk only if really needed to help the dough come together. You don&#8217;t want to add too much liquid and end up with cookies that spread too much.

. Stir in the white chocolate chips and macadamia nuts.

. Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used.

. Refrigerate the cookie dough for at least 2-3 hours or overnight. After refrigerating them, let them sit at room temperature for about an hour before baking to come closer to room temperature.

0. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
11

Bake cookies for 8-9 minutes. Remove just as the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above or see the video.
12.

emove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. If the cookies have spread a little more than you like, you can use a spoon to gently push the sides in a bit.

Cannot wait to make These this weekend!! Did you use salted or unsalted macadamia nuts in this recipe? 

I baked these tonight and they are delicious!!! Thank you for this recipe!

These are the best cookies I've made, thank you.  They are fantastic.  
I as always alter recipes, I used vanilla paste and also had some vanilla been powder, I always throw that in.  But I also used regular vanilla extract, the mixture creates a deeper vanilla flavor.  I only had half and half so I used that, it worked too.  I always cook and sometimes bake with what you have on hand.

Around 8 or 9 minutes cookies are ready to take out from the oven 
Just look for the light golden colour on the edge of the cookies 

Made these but tweaked the recipe a little by adding orange zest. They were amazing. I used to make them for my children when they were little and they loved them. Thank you so much for sharing the recipe.

I absolutely adore this recipe!! I’m surprising my boyfriend with these when he gets home from work! The smell alone from them baking is delicious 

These are delicious! This was my first time making white chocolate macadamia nut cookies and I am so glad I went with your recipe :)

Your cookies are soft, chewy, and so delicious! the whole family enjoyed them, even my picky 5 yr old.

Thank you, thank you so much for this recipe! I am 14 years old and it’s my first time baking and I chose your recipe, and I’m so glad I did! 😁 They turned out beautifully delicious and everyone in my family enjoyed them! 

https://www.youtube.com/watch?v=CFVVA9YU3fo

These White Chocolate Macadamia Nut Cookies have soft and chewy centers with lightly crisp edges! They use an extra egg yolk for chewiness and are loaded with white chocolate chips and macadamia nuts for the ultimate cookie! Recipe: https://www.lifeloveandsugar.com/white-chocolate-macadamia-nut-cookies/

Small batch white chocolate macadamia nut cookies. Recipe makes just 6 cookies, and please, only use the egg yolk, not the entire egg!

Small Batch White Chocolate Chip Macadamia Nut Cookies

unsalted butter, softened

brown sugar

sugar

all-purpose flour*

fine sea salt

white chocolate chips

Preheat the oven to 350, and line a...

Preheat the oven to 350, and line a baking sheet with parchment paper.

In the medium bowl, add the softened butter,...

In the medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy, about 40 seconds.

Next, add the egg yolk and beat until...

Next, add the egg yolk and beat until combined.

Finally, sprinkle the flour, baking soda and salt...

Finally, sprinkle the flour, baking soda and salt evenly over the surface, and beat to combine everything.

Stir in the macadamia nuts and white chocolate...

Stir in the macadamia nuts and white chocolate chips by hand.

Divide the dough equally into 6 cookies (about...

Divide the dough equally into 6 cookies (about 46 grams each), and space evenly on a baking sheet.

Bake for 9-11 minutes, until the cookies are...

Bake for 9-11 minutes, until the cookies are light golden brown on the edges and the surface begins to crack.

Let cool completely, and store in an air-tight...

Let cool completely, and store in an air-tight container at room temperature for up to 2 days (if they last that long).

These Macadamia Nut Cookies are a crispy yet soft and chewy style cookie. They are packed with large white chocolate chunks and macadamia nuts. Take this classic to a new level by adding the caramel drizzle and a sprinkle of sea salt. 

White Chocolate Macadamia Nut Cookies with Salted Caramel

(400 grams) chopped white chocolate

(240 grams) chopped macadamia nuts

(222 grams) salted butter

(246 grams) brown sugar

(115 grams) granulated sugar

vanilla

(342 grams) all-purpose flour

(98 grams) caramel dip

sea salt (for garnish)

Preheat the oven to 350°F (180° C).

Measure out the chopped white chocolate (or white chocolate chips) and chopped macadamia nuts into a bowl. Set aside.

In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.

Scrape the sides of the bowl and mix in the egg and vanilla.

Once completely combined, stop the mixer and add in the flour, baking soda and salt.

Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the white chocolate and nuts into the mixer and allow everything to mix together.

Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.

Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall &#39;ball&#39; leaving the top jagged, for texture. Avoid packing the dough together tightly.

Repeat this with all of the cookie dough.

Bake at 350°F (180° C) for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.

Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.

Allow the cookies to cool on the pan for 20 minutes.*

Drizzle the caramel dip on top of the warm cookie and sprinkle a pinch of coarse sea salt on top.

Serve warm.

My first time making these! Great recipe! I make treats for my husband and crew every Monday and the boss said they were the best cookies he’s ever had!!!! Saving this recipe! Thank you!

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Top 4 macadamia nut cookies recipes from across the web

The most viewed macadamia nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed macadamia nut cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine