White Chocolate Cookies

Keto White Chocolate Macadamia Nut Cookies and Gluten Free White Chocolate Chip 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!

You guys have been loving my Keto Chocolate Chip Cookies! Since I shared these delicious cookies back in the spring, I see someone post a photo of them nearly every single day on Pinterest! I love that you are enjoying these as much as I do!

While I do love a good chocolate chip cookie, my favorite is a white chocolate macadamia nut cookie. I love the sweet vanilla undertones, paired with salty macadamia nuts and rich white chocolate. It is an unbeatable combo!

Do I Have to Use Almond Flour? 

Yes, for this recipe you must use almond flour, you cannot substitute coconut flour in its place. If you prefer coconut flour, I suggest these Keto Dark Chocolate Cookies. They require only coconut flour and are just three net carbs for a large cookie. 

How to Tell When Keto Cookies Are Done 

For soft, chewy white chocolate macadamia nut cookies, you must remove the cookies from the oven BEFORE they are completely cooked through. This is why the instructions say to remove when “lightly set”. The cookie should appear slightly doughy in the center.

After removing from the oven, the cookie pan is still warm enough to finish cooking the cookie. When the cookie has cooled for 15 minutes, remove from the pan and allow to cool on a wire rack. 

Keto White Chocolate Macadamia Nut Cookies

• 1 1/4 cups almond flour
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1/4 teaspoon baking powder
• ▢1 teaspoon xanthan gum, OPTIONAL
• ▢1/2 cup 1 stick butter, softened
• ▢3/4 cup packed brown sugar, golden monkfruit
• ▢1 teaspoon vanilla extract
• ▢3 drops maple extract, optional
• ▢1 large egg
• ▢1 cup Lily’s Sugar-Free White Chocolate Chips
• ▢1/2 cup chopped macadamia nuts

• Preheat your oven to 350 degrees F.
• 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 maple extract in stand mixer bowl until creamy.
• Add the egg, beating the mixture on low.
• Gradually pour in the almond flour mixture and beat on low speed until combined.
• Lastly, mix in Lily’s White Chocolate Chips and chopped nuts.
• Chill the mixture for 30 minutes. 
• 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  golden brown and lightly set. Top with sea salt if you desire. 
• Allow cookies to cool 15 minutes before removing from pan.

Xanthan Gum helps the cookies hold together and form better. It is 100% optional.

Net carbs are 3.4 g per cookie

Serving: 1 cookie, Calories: 106kcal, Carbohydrates: 5.1g, Protein: 1.3g, Fat: 8.3g, Cholesterol: 16.5mg, Sodium: 7.5mg, Fiber: 1.7g, Sugar: 0.8g

You will LOVE these gluten free white chocolate chip cookies. With a chewy, gooey buttery centre and crispy, caramelised edges, they simply couldn’t be more delicious – and they will leave you wanting… just one more bite. And one more. And one more. And – oh hell – just have another cookie, ‘kay?

Ingredients

• ▢1 1/2 sticks (170 g) unsalted butter, melted
• ▢1/2 cup + 2 tbsp (120 g) brown sugar
• ▢1/3 cup + 1 tbsp (80 g) white/caster sugar
• ▢1 egg
• ▢1 tsp vanilla paste (or 2 tsp vanilla extract)
• ▢2 1/2 cups (300 g) plain gluten free flour blend (I’ve used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
• ▢1 1/2 tbsp (20 g) cornstarch
• ▢1/2 tsp xanthan gum
• ▢1 tsp baking soda
• ▢1/2 tsp (gluten free) baking powder
• ▢1/2 tsp salt
• ▢5 oz (140 g) white chocolate, chopped, divided (or white chocolate chips)

Instructions

• In a bowl, cream together the melted butter and sugar (both brown and white).
• Add the egg and vanilla paste (or extract) and mix well.
• Sift together the dry ingredients (gluten free flour, cornstarch, xanthan gum, baking soda, baking powder and salt), and add them to the wet ingredients. Mix well until you get a smooth and slightly sticky cookie dough.
• Add most of the chopped white chocolate and mix well until it’s evenly distributed in the cookie dough. Keep back some of the chopped chocolate – you’ll press the chocolate chunks into the baked cookies at the end.
• Cover the cookie dough with cling film and then refrigerate it for 1 – 2 hours.
• Pre-heat the oven to 320 ºF (160 ºC) and line a baking sheet with greaseproof/baking paper.
• Shape the cookie dough into even balls, each weighing about 1.5 oz (40 g) and place them on the lined baking sheet. Leave at least 2 inches between the cookie dough balls as they will spread during baking.
• Bake in the pre-heated oven at 320 ºF (160 ºC) for 13 – 15 minutes, or until the cookies have spread so as to form a rather uniform flat top, and are golden brown around the edges. 13 minutes gives a gooier, fudgier cookie. After 15 minutes, the cookies are more crispy, especially around the edges.
• Immediately after removing from the oven, press a few additional white chocolate chunks into each cookie. The chocolate chunks will melt due to the heat from the cookie – it will look pretty, plus: more chocolate!
• Allow the cookies to cool on the baking sheet, or tuck in while they’re still warm!
• The gluten free white chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (good luck with that).