The BEST Keto White Chocolate Macadamia Nut Cookies
These keto white chocolate macadamia nut cookies always disappear fast! This buttery cookie is filled with chunks of macadamia nuts and sugar-free white chocolate baking chips. Every bite will send your taste buds singing!
The BEST Keto White Chocolate Macadamia Nut Cookies Ingredients
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup monk fruit
- 1 teaspoon vanilla
- 1/2 cup ChocZero White Chocolate Chips
- 1/2 cup chopped macadamia nuts
The BEST Keto White Chocolate Macadamia Nut Cookies Directions
Sift dry ingredients
Sift or whisk together almond flour, coconut flour, and salt in a small bowl. Set aside. Sifting the flours creates a fine, delicate cookie texture.
Cream butter and sweetener
Cream together butter, monkfruit and vanilla extract in a medium bowl using an electric mixer.
Mix it all
Slowly add in dry ingredients while mixing. Mix until combined. Mix in the white chocolate chips and macadmia nuts. Refrigerate dough for 30 minutes to allow flavors to meld together and prevent the butter from spreading while baking.
Roll and flatten
Preheat oven to 350 degrees. Pinch off a tablespoon of cookie dough or use a cookie scoop and roll into a ball. Place ball on a parchment lined baking tray and press down flat to form a cookie shape. Repeat with remaining dough, spacing around an inch apart.
Bake and cool
Bake at 350 degrees for 6-8 minutes or until the edges of the cookies begin to brown slightly. Remove from the oven and let cool on the baking tray for 3-5 minutes before transferring to a cooling rack.
No eggs or leavening?
Nope. It doesn’t need it.
What can be subbed for monk fruit -coconut sugar?
Yes, it can.
These are amazing! I substituted the monk fruit for the Now organic Monk Fruit Extract Powder as the other kind upsets my stomach. But other than that these are fantastic! Thank you for sharing!!!
I see someone else asked you about an egg? And your reply is no, I made them tonight and they just fell apart, after completely cooling for over an hour. I’m sure after the butter rehardens in the refrigator they will hold together better. But I wanted a cookie to set on counter for a couple of days. I followed your instructions to a tee, what happened? Do yours hold together?
You do not have to post this inquiry but I would appreciate an answer from you. Thank you In advance, Chris.
Btw I love your recipes. And these cookies, falling apart or not are delicious.
I’m so sorry yours are falling apart. I have made these several times with no issues falling apart. You have to let them cool completely until they are room temperature. I’m not sure what is happening if yours are falling apart. Maybe decrease the amount of butter? I’m glad you are enjoying the recipes.
Cann I leave out “monk fruit « ?
You don’t have to add a sweetener or you can use the sweetener of your choice
I made these today. I didn’t have any white chips so I used what I had which were Lilys Salted Caramel chips ( my favorite chips!). My cookies didn’t come out as nice or as perfect as yours. They were a little dry and then when they were done baking, they were a wee bit greasy. I let the cookies cool for about 3 hours ( maybe longer) because I didn’t want them to fall apart. ( They didn’t 🙂 ) Having said all that, I finally had one and WOW are they ever good! It didn’t fall apart, they weren’t greasy, they were melt in your mouth perfect! The combination of macadamia nuts and chocolate chips is such a delicious combination. Thank you so much for a yummy recipe and FINALLY …one that doesn’t include eggs So thank you for that as well!