These cookies are soft on the inside and crispy around the edges with generous chunks of white chocolate and macadamia nuts.
It is needless to say that these are one of my all-time favorites!!
I love this recipe because it uses a combination of almond flour, homemade oat flour, and coconut sugar. These three ingredients are great swaps for refined flours and sugar.
You will find the recipe below as well as some great nutrient highlights about macadamia nuts!
1 + 1/2 cups almond flour
1/2 cup oat flour
1 egg
1/3 cup melted coconut oil
1/2 cup coconut sugar
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 cup white chocolate chips
1/3 cup chopped macadamia nuts
Preheat your oven to 350 F.
In a medium bowl, whisk together the egg, coconut oil, sugar, and vanilla.
Pour in the flours, baking soda and vanilla and mix well until a dough forms.
Fold in the chopped white chocolate and macadamia nuts.
Line a large baking sheet with parchment paper. Scoop out 2 tbsp of dough. Arrange them so that they’re about 1″ apart from one another.
Bake for 8-10 minutes, until the edges begin to brown.
Let the cookies cool for at least 10 minutes.
Store in a sealed tight container for up to 1 week, or freeze for up to 3 month
Serving Size: 1 cookie
Calories: 117
Sugar: 3.8g
Sodium: 81.1mg
Fat: 9.1g
Saturated Fat: 1.3g
Monounsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 7.6g
Fiber: 1.6g
Protein: 2.5g
Cholesterol: 8.2mg
Recipe inspired and adapted by: Something Nutritious Blog