Festive White Chocolate Chip Macadamia Nut Cookies
I think that white chocolate chip macadamia nut cookies are one of my favorite cookies hands down! I loved them so much growing up, but never baked them myself until I made this recipe. These festive white chocolate chip macadamia nut cookies are absolutely fabulous, and very easy to make! They are dairy, gluten, grain, egg, and refined sugar free(except for the chocolate chips which have a little cane sugar). Even though these are Christmas themed, you can make them any time of year using plain white chocolate chips.
What you will need
GF/Paleo All-Purpose Flour – I love using the one by Bob’s Red Mill. You can use any gluten free all purpose flour though.
Coconut Sugar – This is a great refined sugar free alternative to sweeten baked goods with. It has a taste similar to brown sugar.
Maple Syrup – I like to use a combination of coconut sugar and maple syrup to sweeten these cookies. The maple syrup makes the texture of these cookies more soft and chewy.
Butter – You can use vegan or grass fed butter in this recipe.
Eggs/Egg Substitute – I can’t eat eggs due to a food sensitivity so I use the egg replacer by Bob’s Red Mill.
Festive White Chocolate Chips – I found the cutest red and green white chocolate chips by the brand Supernatural. They are vegan, soy and gluten free, and made without any artificial dyes.
Macadamia Nuts – This nut is packed with healthy fats and has such a smooth and buttery flavor. They go so well in cookies!
Baking Soda – This is what makes the cookies rise while baking.
Almond Extract – This gives the cookies a more frestive sugar cookies flavor.
Vanilla Extract – You always have to have vanilla extract when baking cookies! It adds a fabulous flavor.
How to make the festive white chocolate chip macadamia nut cookies
First, In a mixing bowl, add the butter and coconut sugar. Using a hand mixer, beat the butter and coconut sugar together for 30 seconds. Add in the maple syrup, eggs or egg replacer, vanilla extract, and almond extract. Beat again for 30 seconds. Then, add in the all purpose flour and baking soda and mix together using a spatula.
Next, fold in the white chocolate chips and macadamia nuts and place the bowl with the cookie dough in the fridge covered for 2 hours. When dough is chilled, take out of the fridge and use a medium sized cookie scoop and roll into balls. Place the balls on a parchment paper lined baking sheet about 3 inches apart.
Then, flatten the cookie dough balls out a little bit and add a few more white chocolate chips on top. Bake the cookies for 12-14 minutes at 350 degrees. (You will need to bake them in batches). Let the cookies cool down for 20-30 minutes. Store them in an air tight container and enjoy.
Other recipes you will enjoy
White Chocolate Chip Pumpkin Cookies
Festive White Chocolate Chip Macadamia Nut Cookies
Equipment
- 1 Mixing bowl
- Baking pan
- Parchment paper
Ingredients
- 2 1/2 cups gf/paleo all purpose flour
- 2/3 cup coconut sugar
- 1/2 cup maple syrup(room temp)
- 3/4 cup vegan or grass fed butter(room temp)
- 2 eggs or vegan egg substitute
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup festive white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- In a mixing bowl, add the butter and coconut sugar. Using a hand mixer, beat the butter and coconut sugar together for 30 seconds.
- Add in the maple syrup, eggs or egg replacer, vanilla extract, and almond extract. Beat again for 30 seconds.
- Add in the all purpose flour and baking soda and mix together using a spatula.
- Fold in the white chocolate chips and macadamia nuts.
- Place the bowl with the cookie dough in the fridge covered for 2 hours.
- When dough is chilled, take out of the fridge and use a medium sized cookie scoop and roll into balls. Place the balls on a parchment paper lined baking sheet about 3 inches apart.
- Flatten the cookie dough balls out a little bit and add a few more white chocolate chips on top.
- Bake the cookies for 12-14 minutes at 350 degrees. (You will need to bake them in batches)
- Let the cookies cool down for 20-30 minutes. Store them in an air tight container and enjoy.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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