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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.

White chocolate macadamia nut cookies are the perfect combination of sweet and salty. They’re chewy, soft to the touch, and full of flavor! This easy recipe is healthy, gluten-free, and made with simple ingredients like almond flour, honey, coconut oil, baking powder, and egg. With just a few minutes of prep time (and no mixer needed!), you can have these delicious cookies ready in under 60 minutes.

white chocolate macadamia nut cookies on a tray

Gluten-free white chocolate macadamia nut cookies

These healthy white chocolate macadamia cookies may not be others’ first choice when it comes to cookies, but that doesn’t stop them from being my absolute favorite!

Growing up, my mom used to store all of her cookie recipes in a special recipe box, and I used to get so excited when she would pull out her recipe card for her macadamia nut cookies with white chocolate.

They’re absolutely delicious, and I just knew I had to share them with you!

These cookies are so good, you won’t even know they’re healthy. They have the perfect balance of sweet and salty, and they’re just the right amount of chewy. White chocolate chips are nestled in between the macadamia nut chunks, giving these cookies an added sweetness.

You won’t regret whipping up a batch of these cookies!

macadamia nut cookies on a plate

Ingredients needed

These iconic white chocolate macadamia nut cookies are so delicious and easy to make – you won’t believe it!

Here’s a bit more about what I used:

  • Macadamia Nuts: Macadamia nuts provide a buttery, nutty flavor to these white chocolate chip cookies. If you don’t have macadamia nuts on hand, you can also use walnuts or pecans.
  • White Chocolate: The star of the show! White chocolate chips are melted and mixed into the cookie dough, giving these cookies a rich, creamy flavor.
  • Almond Flour: Almond flour helps give these cookies just the right amount of chewiness. It also adds fiber to this recipe for a healthier option.
  • Baking Powder: You’ll need this to help the cookies rise and get a nice fluffy texture.
  • Egg: This will help bind the ingredients together and give the cookies structure. You’ll need 1 egg at room temperature.
  • Honey: With a 1/4 cup of honey, you can add a bit of sweetness to the cookies, and also helps bind them together.
  • Vanilla: One teaspoon of pure vanilla extract enhances the flavor and adds a subtle sweetness. Make sure to use pure vanilla and not imitation!
  • Coconut Oil: In place of butter, I used coconut oil to give the macadamia nut cookies some great moisture and texture.
  • Salt: A pinch of salt helps to balance out the sweetness and gives the white chocolate macadamia cookies a great flavor.

Kitchen tools required

Here’s a bit more information about what I used to make these macadamia nut cookies.

  • Large Bowl
  • Small Bowl
  • Cookie Scoop
  • Baking Sheet

For measuring, you will need 1/4 cup, 1 cup, 1//4 teaspoon, 1/2 teaspoon, and 1 teaspoon.

upclose shot of cookie with white chocolate chunks and macadamia nuts

How to make macadamia nut cookies with white chocolate

Preheat your oven to 350°F and have a mixing bowl ready.

First, blend together an egg, honey, coconut oil, and vanilla in the large bowl until completely combined. Then, stir almond flour with salt and baking powder in the small bowl.

Add this dry mixture to the wet ingredients you’ve already blended together to make your cookie dough. Throw some macadamia nuts and chocolate chips into it as well (saving some of each for topping), then put it all away in the refrigerator for 30 minutes so that it can chill properly.

Scoop out 2 tablespoons per cookie onto your baking sheet – flattening them slightly while also adding more nuts and chocolate chips on top!

Bake these goodies between 11-13 minutes till they turn golden brown. Let them cool slightly before taking a bite into a deliciously warm white chocolate chip macadamia nut cookie!

macadamia nut cookies with white chocolate

Recipe Tips

Below are some common cookie questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I use regular white sugar instead of honey?

Yes, you can easily substitute it. White sugar will give the cookies a more traditional flavor, while honey gives them more depth and sweetness.

Should you roast macadamia nuts for cookies?

No, macadamia nuts should not be roasted before adding them to the cookie dough. Roasting macadamia nuts will make them too dry and crunchy for these cookies.

Can I use chocolate chunks instead of chips?

Yes, you can use either. White chocolate chips or white chocolate chunks both work great in this recipe.

What can I use if I don’t have almond flour?

If you don’t have almond flour, you can use gluten-free all-purpose flour instead. You may need to adjust the amount of liquid used in the recipe a bit, as all-purpose flour is usually more absorbent than almond flour.

Can I make these macadamia nut cookies vegan?

Yup! you can easily substitute the egg and honey for a plant-based alternative. For the egg, you can use a flax or chia egg. For the honey, replace it with maple syrup or agave nectar.

Can I make the cookie dough ahead of time?

Yes, you can store the cookie dough in a sealed container or bag for up to 2 days in the fridge.

Storing leftovers

Keep your freshly-baked cookies in an airtight container at room temperature for up to a week, or wrap them securely and freeze them for up to two months.

pinterest image for white chocolate macadamia nut cookies

If you liked this recipe, you’ll want to try these!

Here are some of my favorite cookie recipes you should make next. Enjoy!

  • Lemon Ricotta Cookies
  • Best Ever Chocolate Chip Cookies
  • Peanut Butter Protein Cookies
  • Jelly Thumbprint Cookies Recipe
  • Kitchen Sink Cookies
★★★★★ 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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