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Home By Meal Dessert

Healthy White Chocolate Macadamia Nut Cookies

★★★★★ 5 Reviews Recipe Print
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By: Erin1/17/19

This post may contain affiliate links. Please read my disclosure policy.

This easy recipe for Healthy White Chocolate Macadamia Nut Cookies is healthy, gluten free, and made with simple ingredients. They are slightly chewy and are soft to the touch, and rival the traditional cookie.

healthy white chocolate macadamia nut cookies on a tray

 

Healthy White Chocolate Macadamia Nut Cookies, the underdog of cookies, but definitely not the underdog in my heart. If you love white chocolate, you should bake my Healthy White Chocolate Peppermint Cookies next.

Coming up with new creations for my blog literally makes me one of the happiest people in the world. I get to sit down and think about some of my most favorite foods and desserts from when I was a child and recreate them into something healthier but equally as enjoyable.

healthy white chocolate macadamia nut cookies on a plate

I’ve had so much fun going through my mom’s recipe box and looking at all of the different meals and the notes she has made on the cards, and then figuring out how I could remake it.

The nostalgia is so heartwarming and if you ever have the chance to get your hands on your mom or dad or whoever cooked for you’s recipe box, I highly recommend it.

I could have spent hours in there looking at all of the old recipes my momma had made and remembering each one, each with a different memory.

I pulled out so many recipes that were so near and dear to my heart as a kid, and now I get to share them with you.

With that being said, my mom never really made white chocolate macadamia nut cookies in our house because we were always the typical chocolate chip cookie kind of family, but whenever we would go out and there would be an option to get a cookie, my mom and I would ALWAYS split a macadamia one.

healthy white chocolate macadamia nut cookies on a tray

Those cookies will forever remind me of my mom and how she introduced me to their nutty, and subtly sweet flavor.

A good white chocolate macadamia nut cookie will be slightly chewy on the outside and a little bit sweet on the inside.

So I took it as my goal to recreate a version for all of you that is more nutrient dense, won’t quite spike your blood sugar the same, and tastes just like the real deal. Enter: healthy white chocolate macadamia nut cookies.

healthy white chocolate macadamia nut cookies on a tray

This version is made with almond flour, coconut flour, coconut oil, eggs, honey and a few other basic ingredients making it completely paleo, gluten free, grain free, and dairy free. And the best ever salted caramel white chocolate, not necessary, but so darn good.

I shared these with Tom’s roommates and they gobbled them up so fast, I was so thrilled at how much they loved them.

If you’re looking for a cookie that is different than chocolate chip, you’ve gotta try these healthy white chocolate macadamia nut cookies.

pinterest image for white chocolate macadamia nut cookies

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If you liked this recipe, you may like…

  • Paleo Snickerdoodle Cookies
  • Peanut Butter Chocolate Chip Cookies
  • Thumbprint Cookies with Jam
★★★★★ 5 from 5 reviews

Healthy White Chocolate Macadamia Nut Cookies

This easy recipe for Healthy White Chocolate Macadamia Nut Cookies is healthy, gluten free, and made with simple ingredients. They are slightly chewy and are soft to the touch, and rival the traditional cookie.

Prep: 40Cook: 15Total: 55 minutes
Yield 12–14 cookies 1x
Print Pin it Rate

Ingredients

  • 1 egg (room temp)
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chopped macadamia nuts
  • 3/4 cup chopped white chocolate

Instructions

  1. Preheat oven to 350F
  2. In a large bowl, mix together egg, honey, coconut oil, and vanilla.
  3. In a small bowl, mix together almond flour, salt, and baking powder.
  4. Add dry ingredients to wet and stir until combined.
  5. Add in some nuts and chocolate, saving some to place on top.
  6. Let dough chill for 30 minutes in fridge.
  7. Scoop out dough (about 2 tablespoons) and flatten slightly on baking sheet.
  8. Top with more nuts and chocolate.
  9. Bake for 11-13 minutes or until slightly golden.
  10. Store in airtight container on counter once completely cooled.
Author: Erin Lives Whole

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Deborah says

    Posted on 12/21 at 12:39 pm

    This looks like a fantastic recipe. I am ‘whole food plant based’, and am wondering about some substitutions….
    -Flax egg for egg
    -Maple syrup for honey
    -Soaked cashews blended into thin cashew butter for oil

    Thoughts?

    ♡thanks♡

    Reply
    • Erin says

      Posted on 12/22 at 2:41 pm

      Hi Deborah, I haven’t tried those subs so let me know how your cookies come out!!

      Reply
  2. Paulina says

    Posted on 9/19 at 10:03 am

    Hi Erin!

    I am dying to try this cookies, but was wondering if I can subtitute for unbleach all purpose flour, or regular flour? Would I need to adjust the measurements?

    Reply
    • Erin says

      Posted on 9/19 at 3:35 pm

      Hi Paulina, I haven’t tested with that specific flour, and some flours work on a totally different absorption rate. You can definitely give it a try but you’d likely have to adjust the amount. Double check the ratio and let me know how they come out!

      Reply
  3. Judy Shapiro says

    Posted on 6/9 at 10:39 am

    I made the Macadamia Cookies and they were phenomenal!! My whole family loved the flavor and crunch. I was pleasantly surprised that they were that good.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/10 at 8:20 pm

      Hi Judy, so happy you and your family all loved these!!

      Reply
  4. Catherine says

    Posted on 2/6 at 1:17 am

    These are simply scrumptious. I used plain flour and used a blender to crush the macadamias but they still had a perfect texture, firm and crunchy. I’m going to make these again!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/6 at 5:39 pm

      Hi Catherine, so happy you loved them so much! 🙂

      Reply
  5. Caroleen says

    Posted on 2/1 at 12:49 pm

    Would this recipe work if I substitute brown butter instead of the coconut oil?

    Reply
    • Erin says

      Posted on 2/4 at 2:58 pm

      Hi Caroleen, yep that’ll be fine. Let me know how the cookies come out!!

      Reply
  6. Abigail says

    Posted on 12/10 at 8:27 am

    A perfect healthier version! Call me crazy, but I actually liked them better next day instead of straight from the oven. I used Lily’s baking chips, and they melted to the pan quite a bit. Looking forward to making these again but sticking the chips only into the top instead of mixing into the batter.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/10 at 11:35 am

      Hi Abigail, I am so happy you loved them!!

      Reply
  7. Esther says

    Posted on 7/16 at 9:04 am

    So delicious! Made them with sugar free white choc buds because that’s all I had. Couldn’t wait for them to completely cool. Will definitely be making again.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/16 at 11:01 pm

      Hi Esther, so happy you loved them and made them your own!!

      Reply
  8. Tony Stark Policci says

    Posted on 5/31 at 2:14 pm

    Do not sub all purpose flour. Turns out like crap. 🙂

    Reply
    • Erin says

      Posted on 6/1 at 5:03 pm

      Hi Tony, so sorry they didn’t come out well. How much all purpose flour did you use?

      Reply
  9. a says

    Posted on 12/8 at 7:28 pm

    Was this recipe developed using raw, unsalted nuts or roasted, salted nuts?

    Reply
    • Erin says

      Posted on 12/10 at 2:38 pm

      Hi, either work. I like raw unsalted. Let me know how your cookies come out!

      Reply
  10. Mimi says

    Posted on 10/18 at 7:23 pm

    Any thoughts on coconut sugar instead of honey??

    Reply
    • Erin says

      Posted on 10/20 at 11:43 am

      Hi Mimi, you need moisture from honey. Can you use maple syrup instead?

      Reply
  11. Kay says

    Posted on 7/29 at 6:50 pm

    Just made these. This recipe is so easy, healthy and delicious!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 7:04 pm

      Hi Kay, thank you so much for making my cookies and glad you liked them!!

      Reply
    • Deborah says

      Posted on 12/21 at 12:32 pm

      This looks like a fantastic recipe. I am ‘whole food plant based’, and am wondering about some substitutions….
      -Flax egg for egg
      -Maple syrup for honey
      -Soaked cashews blended into thin cashew butter for oil

      Thoughts?

      ♡thanks♡

      Reply
      • Erin says

        Posted on 12/22 at 2:41 pm

        Hi Deborah, I haven’t tried those subs so let me know how your cookies come out!!

  12. Bella says

    Posted on 1/4 at 11:59 am

    Can i use a flax egg?

    Reply
    • Erin says

      Posted on 1/5 at 5:30 pm

      It should work!

      Reply
  13. April Weber says

    Posted on 8/31 at 12:34 pm

    How many calories in a cookie ?

    Reply
    • Erin says

      Posted on 9/3 at 6:24 pm

      about 100!

      Reply
  14. Yanness says

    Posted on 2/8 at 10:47 am

    Can I replace almond flour with coconut flour??

    Reply
    • Erin says

      Posted on 2/8 at 11:09 am

      Unfortunately they are not a 1:1 sub! I would try another flour like whole wheat or oat first.

      Reply
  15. Brittany Slocombe says

    Posted on 1/21 at 9:40 am

    These look amazing. What’s your go to brand for white chocolate? Have you tried using raw cacao butter as a sub?! I feel like it would prob melt during the cooking process though….

    Reply
    • Erin says

      Posted on 1/21 at 9:48 am

      I’ve been using Green & Black’s organic white chocolate and like it! or the Guittard chips 🙂 Cacao butter would most likely melt too much.

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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