OMG these cookies 😍
Everyone says that white chocolate and macadamia nuts are a match made in heaven. Apparently those people haven’t tried regular chocolate and macadamia nuts together in a cookie. Even better.
Stop what you’re doing now and go get these ingredients because you can’t live one more day without these cookies in your life. They’re that good. Also, someone please send help to cut me off. I’ve eaten way too many of these. It took a few batches to get these just right, so I’ve been practically living off cookies for the past week. Oops.
These cookies are the super soft throughout with edges that are ever so slightly crispy. Ahhh perfection. And even better with a glass of my 3-minute coconut cashew milk. That stuff is also perfection. If you haven’t tried it yet, you are truly missing out.
This recipe makes about 2 dozen smallish cookies or 18 medium-sized cookies. Both sizes are equally as delicious, of course. Happy baking!
- 1½ cups packed (225g) blanched almond flour
- ¼ cup (32g) arrowroot powder
- 1 tsp double acting aluminum-free baking powder
- ¼ tsp sea salt
- ½ cup (113g) unsalted butter, ghee, or palm shortening, softened
- ½ cup (85g) packed coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup (180g) dairy-free chocolate chips
- ¾ cup (105g) coarsely chopped roasted macadamia nuts
- Preheat oven to 350ºF/177ºC.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, and salt and mix until evenly combined.
- Using the paddle attachment of a stand mixer or using a hand mixer, cream together butter and coconut sugar on medium until light and fluffy (about 2-3 minutes), scraping down the sides and bottom as needed with a silicon spatula.
- With mixer on low, add the egg and vanilla extract, increase speed to medium and mix until well combined (about 1 minute).
- With mixer on low, slowly add in dry ingredients. Increase speed to medium and mix until well combined (about 2 minutes), scraping down the sides and bottom as needed.
- Mix in chocolate chips and macadamia nuts by hand.
- Scoop rounded tablespoons of cookie dough onto the lined baking sheet and press them down slightly with the back of a spoon. These cookies don't spread as much as traditional cookies, so pressing them down will help give them that classic cookie aesthetic.
- Bake on the center rack for 10-13 minutes or until edges are lightly browned and centers are just set. Be careful not to overcook.
- Allow cookies to cool on the baking sheet for 5 minutes before moving to a cooling rack.
Did you enjoy the recipe? Let me know below in the comments!