Low Sodium White Chip Macadamia Nut Cookies
Indulge in the soft, buttery sweetness of *Low Sodium White Chip Macadamia Nut Cookies*, a healthier twist on the classic favorite. Perfect for those watching their sodium intake, this recipe uses unsalted butter, low-sodium baking powder, and a balance of white chocolate chips and roughly chopped macadamia nuts for a delectable balance of creamy and crunchy textures. These cookies are incredibly easy to make, requiring just 15 minutes of prep time, with golden edges and irresistibly chewy centers that set perfectly after baking. Whether you're baking for a crowd or stocking up your cookie jar, these low-sodium treats are a guilt-free delight that everyone will love. Perfect for pairing with a glass of milk or enjoying on their own, these cookies are a must-try for dessert lovers seeking a savory-sweet balance.
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Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1 large Egg
- 1.5 teaspoons Pure vanilla extract
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking powder (low sodium if possible)
- 2 teaspoons Cornstarch
- 1 cup White chocolate chips
- 0.75 cup Unsalted macadamia nuts, roughly chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until well combined.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and cornstarch.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed in the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers will appear slightly underbaked but will set as the cookies cool.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (956.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4523.7 |
| Total Fat 240.9g | 0% |
| Saturated Fat 121.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 517.9mg | 0% |
| Sodium 435.7mg | 0% |
| Total Carbohydrate 570.1g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 377.2g | |
| Protein 51.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 700.9mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1752.3mg | 0% |
Source of Calories