Sugar-Free White Chocolate Macadamia Nut Cookies
Indulge in the guilt-free decadence of these sugar-free white chocolate macadamia nut cookies, a delightful twist on a classic treat! Made with almond flour and a granulated sugar substitute like erythritol or monk fruit, this recipe is perfect for those following low-carb, gluten-free, or diabetic-friendly diets. These cookies deliver a rich, buttery flavor with the creamy sweetness of sugar-free white chocolate chips and the satisfying crunch of macadamia nuts. With just 15 minutes of prep time and a quick bake, these soft, golden cookies are the ultimate crowd-pleaser for dessert lovers looking to stay on track. Store them easily for up to five days or freeze for future cravings—they’re irresistibly delicious and hassle-free!
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Ingredients
- 113 grams Unsalted butter, softened
- 100 grams Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams Almond flour, finely ground
- 1 teaspoon Baking powder
- 1 pinch Salt
- 80 grams Sugar-free white chocolate chips
- 60 grams Macadamia nuts, roughly chopped
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and sugar substitute together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until well combined.
Step 4
In a separate bowl, whisk together the almond flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 6
Fold in the sugar-free white chocolate chips and chopped macadamia nuts until evenly distributed.
Step 7
Scoop the dough into 12 equal portions (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheet, ensuring they are spaced apart slightly.
Step 8
Flatten each ball gently with your palm or the back of a spoon.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Step 10
Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.
Step 11
Store any leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (618.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2906.9 |
| Total Fat 273.0g | 0% |
| Saturated Fat 91.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 466.2mg | 0% |
| Sodium 773.4mg | 0% |
| Total Carbohydrate 200.4g | 0% |
| Dietary Fiber 42.9g | 0% |
| Total Sugars 10.0g | |
| Protein 60.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 644.5mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1869.1mg | 0% |
Source of Calories