White Chocolate Macadamia Nut Cookies
- Nov 04, 2020
A low-sugar twist on a classic treat!
- 1 1/2 cups all purpose flour
- 1 egg + 1 egg yolk, room temp
- 1/2 cup butter, softened
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup macadamia nuts, roughly chopped
- 1 bar Lily's Original White Chocolate, chopped
- Sea salt flakes (optional)
Cream the butter and coconut sugar, scraping down the sides of the bowl as needed. Add egg, egg yolk, and vanilla. Mix well until combined.
Meanwhile, in a separate bowl, combine flour and baking soda. Add dry ingredients to wet and mix until just combined. Don't overmix. Fold in chopped macadamia nuts and white chocolate chunks.
Cover and chill the dough for at least 30 minutes to an hour - it makes the dough easier to work with.
Meanwhile, line baking sheets with parchment paper and preheat the oven to 350F.
Using 1 1/2 - 2 tablespoon cookie scooper, scoop out the dough onto baking tray about 3 inches apart. Bake for 10-11 minutes until lightly browned on the sides. Allow to cool for about 5 minutes on a baking sheet and then transfer to a wire rack to cool completely. Sprinkle with sea salt if desired.
Recipe from natteats.