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Salted White Chocolate Macadamia Nut Cookies
These soft and chewy cookies are a family favorite in my home and totally kid approved! Softened coconut butter blended with coconut sugar and an egg guarantee the softest and chewiest cookie texture ever!
White chocolate chips and macadamia nuts with a hint of salt in every bit. A delicious combination of sweet and salty sure to tantalize your taste buds.
There are oodles of chocolate chip cookie recipes out there. Everyone has their favorite. But, in my mind, this one really stands out. Soft, chewy with a mix of sweet and salty and did I mention - gluten free! I'm confident you will fall in love with this cookie, just as my family did.
Serve it up with a glass of your favorite plant-based milk or a warm cup of tea for a decadent treat.
Optional: leave out the salt on half of the cookies for the kids.
SALTED WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIES
(makes 24 cookies)
Ingredients:
- 1 1/2 cups All Purpose Gluten-Free Flour
- 1 Egg
- 1 1/4 cups Coconut Sugar
- 2 tsps Vanilla Extract
- 2 tsps Tapioca Starch
- 1 tsp Baking Soda
- 1 1/2 tsps Coconut Oil (soft, but not runny)
- 1/2 cup Macadamia Nuts (chopped)
- 1/2 cup White Chocolate Chips
- 1/2 tsp Sea Salt (To sprinkle on top each cookie)
Directions:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the softened coconut butter for a minute until creamy. Add in the coconut sugar and continue to mix for 1-2 minutes, until fluffy and combined.
- Add in beaten egg, vanilla extract and sprinkle in 1 cup of flour, tapioca starch and baking soda. Continue to mix on low speed until just combined.
- Add in remaining 1/2 cup flour and mix until combined, it should be forming a soft but not too sticky ball. If dough is too wet, add in 1-2 TBSP of flour to get it to right consistency. If too dry, add in 1 TBSP plant based milk.
- Stop the mixer. Using a wooden spoon fold in chocolate chips and macadamia nuts until evenly distributed.
- Using a heaping Teaspoon scoop out dough and roll into a ball and place on lined cookie sheet. Balls will spread and flatten when cooking. Allow some space between. Bake for 10 minutes, 12 minutes for larger cookies.
- Remove from oven and top each cookie with a sprinkle of kosher salt or pink himalayan sea salt. Allow to cool for 5 minutes before transferring to a cooling rack. The cookies will firm up as they cool and become the most perfect chewy cookie ever. Enjoy!
Notes
All-Purpose Gluten Free Flour: This recipe was tested with Bob's Red Mills All Purpose Gluten Free Flour.
No Coconut Sugar: Use Golden Monk Fruit Sweetener or White Monk Fruit Sweetener instead.
No White Chocolate Chips: Use chocolate chips.
No Macadamia Nuts: Omit or use pecans.
Calories 114 | Fat 4g | Carbs 19g | Fiber 2g | Protein 1g
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