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–+ servings

White Chocolate Macadamia Cookies

5 from 2 votes
Serves: 12 large cookies or 24 small
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 + 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1 egg
  • 1/3 cup melted coconut oil at room temp, use refined oil for a neutral taste
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 bar of white chocolate (2.8 oz), chopped or 1/2 cup white chocolate chips
  • 1/3 cup chopped macadamia nuts

Directions

  1. Preheat your oven to 350 F.
  2. In a medium bowl, whisk together the egg, coconut oil, sugar, and vanilla.
  3. Pour in the flours, baking soda and vanilla and mix well until a dough forms
  4. Fold in the chopped white chocolate and macadamia nuts. I like to save some chocolate for the top of the cookies.
  5. Line a large baking sheet with parchment paper. For larger cookies, scoop out 4 tbsp worth of dough into a ball on the baking sheet. For smaller cookies, scoop out 2 tbsp of dough. Arrange them so that they're about 1u0022 apart from one another.
  6. Top each cookie with an extra piece of white chocolate. Bake for 8-10 minutes, until the edges begin to brown. Remove the pan from oven and tap it gently on the counter 2-3 times to flatten the cookies.
  7. Let the cookies cool complete, for at least 10 minutes.
  8. Store in a sealed tight container or ziplock for up to 1 week, or freeze for up to 3 months.