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
Course Dessert
Prep Time 5 minutesminutes
Cook Time 8 minutesminutes
Servings 31cookies
Ingredients
86gramscoconut flour (3/4 cup)
97gramsgranulated sweetener of choice (1/2 cup)I used granulated monkfruit sweetener. Adjust to taste
97gramsbrown sugar sweetener of choice (1/2 cup)I used golden monkfruit sweetener . Adjust to taste
9gramsbaking powder (2 tsp)
2large eggs, room temperature
3/4cuproom temperature butter, softened
2tspvanilla extract
91gramsketo white chocolate chips (1/2 cup)more or less according to desired amount
62gramschopped 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