Keto Coconut Flour White Chocolate Macadamia Nut Cookies
Keto White Chocolate Macadamia Nut Cookies (Nut free Option And Gluten Free)
This recipe is designed to teach everyone how to make easy keto coconut flour white chocolate Macadamia nut cookies that are gluten free and have a nut free option
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Servings: 31 cookies
Ingredients
- 86 grams coconut flour (3/4 cup)
- 97 grams granulated sweetener of choice (1/2 cup) I used granulated monkfruit sweetener. Adjust to taste
- 97 grams brown sugar sweetener of choice (1/2 cup) I used golden monkfruit sweetener . Adjust to taste
- 9 grams baking powder (2 tsp)
- 2 large eggs, room temperature
- 3/4 cup room temperature butter, softened
- 2 tsp vanilla extract
- 91 grams keto white chocolate chips (1/2 cup) more or less according to desired amount
- 62 grams chopped macadamia nuts (1/2 cup) more or less according to desired amount
Instructions
- Preheat oven to 375 degrees. Line 3 large baking sheets with parchment paper. Set aside
- In a large mixing bowl whisk of sift together all the dry ingredients except the nuts and chips until there are no lumps in the dry ingredients
- Add the eggs. Stir in the eggs until they are fully combined and all the dry ingredients moist. Stir in the butter and vanilla until fully combined
- Gradually add in the chips and the nuts until fully combined and the chips and nuts are evenly distributed through out the dough
- Scoop the dough out 1 TBS at a time onto the prepared baking sheets. Roll the dough scoops into tight balls and flatten out to the desired size and shape. Place in preheated oven. Bake at 375 degrees or until golden
- Remove from the oven. Allow to cool on the pan 10-15 minutes or until firm enough to remove from the baking sheet. Remove from the baking sheet and transfer to a wire rack. Allow to cool completely before eating. Store leftovers in an airtight container at room temperature up to 1 week
Keto Coconut Flour Chocolate Macadamia Nut Cookies (Gluten Free And Nut Free Option)
This recipe is designed to teach everyone how to make easy keto coconut flour chocolate macadamia nut cookies with white chocolate chips
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Servings: 16 cookies
Ingredients
- 43 grams coconut flour (6TBS)
- 15 grams cocoa powder (2TBS)
- 97 grams granulated sweetener of choice (1/2 cup) I used granulated monkfruit sweetener. Adjust tot taste
- 4 1/2 grams baking powder (1tsp)
- 2 large eggs, room temperature
- 6 TBS oil of choice
- 1 tsp vanilla extract
- 45 grams keto white chocolate chips (1/4 cup) more or less according to desired amount
- 31 grams chopped macadamia nuts (1/4 cup) more or less according to desired amount
Instructions
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
- In large mixing bowl whisk or sift together the dry ingredients except nuts and chips until there are no lumps in the dry ingredients
- Stir in the eggs until all the dry ingredients are moist. Add the oil and vanilla. Stir together until fully combined and a smooth sticky dough has formed
- Gradually fold in the chips and nuts until combined and evenly distributed throughout the dough.
- Scoop dough out 1 TBS at a time onto prepared baking sheet. Place about 1 inch apart. Roll each scoop into a smooth ball. Flatten and shape each cookie to desired size and shape.
- Place in preheated oven. Bake at 375 degrees or until slightly darkened on edges. Remove from the oven. Allow to cool on pan 10-15 minutes or until firm enough to remove from baking sheets. Once cooled transfer to wire racks and allow to cool completely before eating. Store leftovers in an airtight container at room temperature up to 1 week