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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, the underdog of cookies, but definitely not the underdog in my heart.
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.
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.
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.
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.
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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.
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
- Preheat oven to 350F
- In a large bowl, mix together egg, honey, coconut oil, and vanilla.
- In a small bowl, mix together almond flour, salt, and baking powder.
- Add dry ingredients to wet and stir until combined.
- Add in some nuts and chocolate, saving some to place on top.
- Let dough chill for 30 minutes in fridge.
- Scoop out dough (about 2 tablespoons) and flatten slightly on baking sheet.
- Top with more nuts and chocolate.
- Bake for 11-13 minutes or until slightly golden.
- Store in airtight container on counter once completely cooled.
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Paulina says
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?
Erin says
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!
Judy Shapiro says
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.
★★★★★
Erin says
Hi Judy, so happy you and your family all loved these!!
Catherine says
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!
★★★★★
Erin says
Hi Catherine, so happy you loved them so much! 🙂
Caroleen says
Would this recipe work if I substitute brown butter instead of the coconut oil?
Erin says
Hi Caroleen, yep that’ll be fine. Let me know how the cookies come out!!
Abigail says
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.
★★★★★
Erin says
Hi Abigail, I am so happy you loved them!!
Esther says
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.
★★★★★
Erin says
Hi Esther, so happy you loved them and made them your own!!
Tony Stark Policci says
Do not sub all purpose flour. Turns out like crap. 🙂
Erin says
Hi Tony, so sorry they didn’t come out well. How much all purpose flour did you use?
a says
Was this recipe developed using raw, unsalted nuts or roasted, salted nuts?
Erin says
Hi, either work. I like raw unsalted. Let me know how your cookies come out!
Mimi says
Any thoughts on coconut sugar instead of honey??
Erin says
Hi Mimi, you need moisture from honey. Can you use maple syrup instead?
Kay says
Just made these. This recipe is so easy, healthy and delicious!!!
★★★★★
Erin says
Hi Kay, thank you so much for making my cookies and glad you liked them!!
Bella says
Can i use a flax egg?
Erin says
It should work!
April Weber says
How many calories in a cookie ?
Erin says
about 100!
Yanness says
Can I replace almond flour with coconut flour??
Erin says
Unfortunately they are not a 1:1 sub! I would try another flour like whole wheat or oat first.
Brittany Slocombe says
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….
Erin says
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.