Nut-Free White Chocolate Macadamia Nut Cookies
Indulge in the irresistible sweetness of these Nut-Free White Chocolate Macadamia Nut Cookies, a clever twist on a classic favorite! Perfect for those with nut allergies, this recipe swaps traditional macadamia nuts for a creative and satisfying alternative: roasted chickpeas or toasted sunflower seeds. Packed with creamy white chocolate chips and a buttery, golden-brown base, these cookies deliver all the decadence you crave without compromising on flavor or texture. Ready in under 30 minutes, they’re quick to whip up and ideal for sharing at gatherings or enjoying as a homemade treat. Plus, their nut-free certification makes them a crowd-pleasing dessert for allergy-safe baking!
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Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Light brown sugar, packed
- 0.5 cup Granulated sugar
- 1 Large egg
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup White chocolate chips
- 0.75 cup Nut-free 'macadamia' substitute (chopped roasted chickpeas or toasted sunflower seeds)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
Step 6
Fold in the white chocolate chips and the nut-free 'macadamia' substitute (chopped roasted chickpeas or toasted sunflower seeds).
Step 7
Scoop tablespoon-sized portions 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 may appear soft, which is okay.
Step 9
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1117.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5278.6 |
| Total Fat 282.4g | 0% |
| Saturated Fat 172.6g | 0% |
| Cholesterol 742.7mg | 0% |
| Sodium 2060.5mg | 0% |
| Total Carbohydrate 643.4g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 379.4g | |
| Protein 68.0g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 711.3mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 1963.8mg | 0% |
Source of Calories