These White Chocolate Macadamia Nut Cookies are buttery, rich, soft with a little bit of crunch. Made healthier than traditional recipes with gluten-free flour, coconut sugar and grass fed butter. Packed with sugar-free white chocolate chunks and macadamia nuts.
All of you white chocolate lovers are going to absolutely love this recipe! These white chocolate cookies are perfectly buttery, soft, chewy a little, but crunchy with caramel-like flavor thanks to coconut sugar. They’re packed with the newest Lily’s white chocolate and macadamia nuts!
Lily’s just came out with 3 varieties of white chocolate which I’m in love with. Original white chocolate, birthday cake white chocolate and cookies and creme white chocolate. It has a smooth and creamy taste and texture that just melts in your mouth. I can’t wait for you to try it! It’s made with non-GMO ingredients, zero added sugar and sweetened with stevia. Because of the upcoming National Chocolate Day, Lily’s is giving away a prize package including their three new white chocolate flavors! Enter the sweepstakes here for a chance to win!
WHAT YOU NEED TO MAKE HEALTHIER WHITE CHOCOLATE MACADAMIA COOKIES
gluten-free all purpose or regular all-purpose flour
egg + egg yolk (pasture-raised if possible) –the extra egg yolk adds moisture and chewiness to the cookies
grass-fed butter
coconut sugar
pure vanilla extract
macadamia nuts
Lily’s White Chocolate, chopped
HOW TO MAKE HEALTHIER WHITE CHOCOLATE CHIP COOKIES.
Start by creaming the butter and coconut sugar, scraping down the sides of the bowl as needed. Add egg, egg yolk and vanilla extract. Mix well until combined.
Meanwhile, in a separate bowl, combine flour and baking soda. Add dry ingredients to wet and mix until just combined. Be careful not to overmix. Fold in chopped macadamia nuts and white chocolate chunks.
Cover and chill the dough for 30 minutes to an hour (it makes the dough easier to work with).
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.
I hope you love these healthier white chocolate macadamia cookies! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!
1 1/2 cup gluten-free all purpose or regular all-purpose flour 1 egg + 1 egg yolk (pasture-raised if possible), room temperature 1/2 cup grass-fed butter, softened 1 cup coconut sugar 1 tsp pure vanilla extract 1/2 cup macadamia nuts, roughly chopped 1 bar Lily's White Chocolate, chopped sea salt flakes (optional) 
Ingredients
Instructions
This post has been sponsored by my friends over at Lily’s. All thoughts and opinions are my own!