Nut-Free White Chip Macadamia Nut Cookies
Indulge in the sweet, buttery goodness of Nut-Free White Chip Macadamia Nut Cookies—your new go-to treat that packs all the nostalgic flavor of the classic cookie without the nuts! Perfect for those with nut allergies, this innovative recipe swaps out macadamia nuts for crunchy, toasted sunflower seeds, creating a delightfully nutty taste without a single nut in sight. Paired with creamy white chocolate chips, these cookies strike the perfect balance of sweet and savory. Ready in just 25 minutes, they’re incredibly easy to whip up, making them ideal for everything from after-school snacks to party platters. Enjoy soft, golden cookies with just the right amount of chew—absolute perfection in every bite!
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Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 1.5 cups White chocolate chips
- 0.75 cup Unsalted sunflower seeds (toasted)
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 medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Fold in the white chocolate chips and toasted sunflower seeds until they are evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just set and starting to turn golden brown. The centers will look slightly underbaked, but they will firm up as they 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 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1246.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5504.5 |
| Total Fat 259.0g | 0% |
| Saturated Fat 136.0g | 0% |
| Cholesterol 680.0mg | 0% |
| Sodium 3013.8mg | 0% |
| Total Carbohydrate 765.7g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 495.7g | |
| Protein 84.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 905.8mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 2566.6mg | 0% |
Source of Calories