Wholesome White Chocolate Macadamia Nut Cookies
These cookies are soft, chewy, rich, buttery and sweet, just like traditional recipes, but their nutrient-dense ingredients make them wholesome.
Ingredients
- 1 cup white whole wheat flour
- 1 tsp arrowroot powder (may use cornstarch instead)
- 3/4 tsp baking powder (prefer non-aluminum baking powder)
- 1/4 tsp salt (prefer sea salt or pink salt)
- 1-1/2 Tbsp unsalted butter , melted and cooled slightly
- 1 large egg white
- 1 Tbsp milk , any kind
- 2 tsp pure vanilla extract
- 1/2 cup coconut sugar (may also use raw unrefined cane sugar)
- 2 Tbsp sugar free white chocolate chips , divided. (Prefer ChocZero Sugar Free White Chocolate Chips, see recipe notes)
- 2 Tbsp macadamia nuts, chopped , divided
Instructions
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In a medium bowl, whisk together the flour, arrowroot, baking powder,and salt. In a separate bowl, whisk together the melted butter, egg white, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Reserve 1/2 tablespoon of both the white chocolate chips and macadamia nuts. Stir in the rest of each. Chill the cookie dough for 30 minutes.
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Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
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Drop the cookie dough onto the prepared baking sheet using a 1-tablespoon cookie scoop or measuring spoon. Slightly flatten using a spatula. (The cookies should spread some but not a lot.) Gently press a few white chocolate chips and chopped macadamia nuts into the tops of each cookie.
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Bake at 350°F for 11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
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Leftover cookies will keep for at least one week if stored in an airtight container.
Recipe Notes
Recipe adapted from Amy’s Healthy Baking.
*ChocZero Sugar Free White Chocolate Chips, 20 oz Bag available at https://link.amazon/B0dh0eXBv
