These Keto White Chocolate Macadamia Nut Cookies are everything good in the world. Tender and a little chewy, with plenty of nuts and white chocolate. You’ll find it hard to believe they didn’t come from a bakery!
I started baking with low carb ingredients a long time ago, long before keto was a trendy way of eating. Back then, in those long ago days, we didn’t have very many options when it came to keto chocolate. And we had zero options for sugar-free white chocolate!
I tried a few times to make my own at home, but it just never really lived up to the promise. So I made up my mind to just go without, rather than settle for something sub-par. And then suddenly, in 2019, several different companies came out with good low carb white chocolate chips all at the same time. And of course, the very first thing I made were these keto cookies.
Since then, I’ve made any number of luscious creations, including keto peppermint cheesecakes and keto white chocolate fudge. But these cookies! Oh these gorgeous chewy cookies. You want these in your life, preferably as soon as possible.
Why we love this recipe
This recipe has long been one of my most popular. Here’s why:
- Chewy texture: Using a little collagen or gelatin helps give keto cookies a wonderful chewy texture.
- Classic flavor: These have all the flavor of conventional cookies.
- Easy to make: I tinkered with the recipe a bit and now they are even easier to make!
- Easy to store: You can make a big batch and freeze them for when you need a little treat.
- Low carb: Each serving of 2 cookies has less than 7 grams of carbs.
Reader’s Thoughts
“Just made these cookies. First time since going keto that I’ve ventured into something sweet. They are delicious and will definitely be part of my Christmas treats over the holidays.
Thank you Carolyn!” — Sharon
Ingredients you need
- Almond flour: Always use a finely ground almond flour, as it gives keto cookies the best texture.. You can use sunflower seed flour as a nut-free alternative, but your cookies will be more gray in color.
- Collagen powder: This is optional, but it makes the cookies extra tender and chewy. You can replace this with 1 tablespoon of grass-fed gelatin or 1 envelope of Knox gelatin.
- Sweetener: I like to use a combination of brown sugar replacement and regular granular sweetener. I recommend erythritol in both cases, for the best texture (see Tips for Success for more information).
- Macadamia nuts: It’s best to chop these fairly finely so that the cookies hold together a little better. But you can have some bigger chunks in there too, for texture and visual interest.
- Sugar-free white chocolate chips: I recommend Lily’s or ChocZero for the best taste and texture.
- Pantry staples: Butter, egg, vanilla extract, baking soda and salt.
Step by Step Directions
- Chop the nuts: In a chopper or a food processor, process half a cup of the macadamia nuts until they resemble coarse crumbs. Use a sharp knife to coarsely chop the remaining nuts.
- Whisk the dry ingredients: Whisk together the almond flour, collagen, baking soda, and salt.
- Add the wet ingredients: Stir in the melted butter, egg, and vanilla extract until the dough comes together. Stir in the macadamia nuts and half of the white chocolate chips using a rubber spatula.
- Form the cookies: Roll the dough into 1 inch balls and place several inches apart on two large baking sheets lined with silicone baking mats or parchment paper. Press down to about 1/2 inch thickness with the heel of your hand.
- Bake the cookies: Bake at 325ºF for 12 to 15 minutes, until golden brown around the edges (If your oven cooks unevenly, you can switch the pans halfway through baking). The cookies will still be very soft. Remove and gently press a few more white chocolate chips into the top of each cookie. Let cool completely on the pan.
Tips for Success
It’s important to note that keto white chocolate chips don’t bake exactly as the conventional kind do. They have a tendency to melt during baking. This is why I always recommend holding back half of the chips and pressing them into the tops of the cookies right after you take them out of the oven.
I find that the Bake Believe brand of white chocolate chips is really bad in this way. They pretty much melt and disappear during baking. If you can use Lily’s or ChocZero, I recommend those instead.
Give the cookies some space! They do spread quite a bit during baking so you don’t want them to run altogether.
Be careful when grinding the nuts in a food processor. Macadamias contain a lot of oil and can become nut butter very easily.
Sweetener Options: I really think that erythritol based sweeteners work best in keto cookie recipes. Allulose tends to make them softer but they also brown too quickly during baking. That said, you can certainly use it if you prefer. Just keep a close eye on them in the oven.
Frequently Asked Questions
Store your cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10. You can also freeze them, both before and after baking, for up to 2 months. Make sure they are tightly wrapped up to avoid freezer burn.
I have found that Lily’s white chocolate chips perform best during baking, but ChocZero is a good option as well. Bake Believe white chocolate chips tend to melt and disappear during baking. They also tend to seize more when melting them for glaze or drizzle.
This keto white chocolate macadamia nut cookie recipe has 6.7g of carbs and 3.4g of fiber per serving. That comes to 3.3g net carbs for two cookies.
White Chocolate Macadamia Nut Cookies
Ingredients
- 3/4 cup raw macadamia nuts, divided
- 2 cups almond flour
- 1/3 cup brown sugar replacement
- 1/3 cup granular sweetener
- 2 tbsp collagen protein powder, (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free white chocolate chips, divided
Instructions
- Preheat the oven to 325ºF and line two large baking sheets with silicone baking mats or parchment paper.
- In a chopper or a food processor, process half a cup of the macadamia nuts until they resemble coarse crumbs. Use a sharp knife to coarsely chop the remaining nuts.
- In a medium bowl, whisk together the almond flour, sweeteners, collagen, baking soda, and salt.
- Stir in the melted butter, egg, and vanilla extract until the dough comes together. Stir in all of the macadamia nuts and half of the white chocolate chips using a rubber spatula.
- Roll the dough into 1 1/4 inch balls and place several inches apart on the prepared baking sheets (they will spread). Press down to about 1/2 inch thickness with the heel of your hand.
- Bake 12 to 15 minutes, until golden brown around the edges (If your oven cooks unevenly, you can switch the pans halfway through baking). The cookies will still be very soft. Remove and gently press a few more white chocolate chips into the top of each cookie. Let cool completely on the pan.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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White chocolate chip macadamia nut cookies were my favorite cookie. I’m so excited to get to try a keto version of them!!
Thank you for including Canadians in your contest. If I got my hands on these chips I would make these cookies. I love macadamia nuts in cookies and don’t eat chocolate. (Could cause a migraine.) Family eats chocolate though. So will find creative ways to use it all. Wonder if this brand is sold in Canada?
Cannot wait to tru these!!! Next to oatmeal raisin, these are my favourite cookies. <3
This is a recipe I will definitely try. These are one of my all time favorite cookies. I would love to win these white chocolate chips since I cannot afford to buy them and it would be so cool to actually win! I have loved every recipe of yours that I have tried and I have even gotten my boyfriend to try them as well.
I would love to get some of these chips, especially for baking which is one of my favorite weekend activities. Where I live we have very little access to products that are out of the norm…to the internet is where I usually go. This recipe seems simple and I appreciate you giving tips based upon your experience.
Sweets are my weakness and the hardest part of being on Keto. If I can get some of my favorite cookies in a Keto recipe, I’m definitely using these chocolate chips for that! I can’t wait to try them!
Yum!
Wow they look yummy. Walmart Is about 130 miles from me.
So excited! White chocolate is my favorite!
This looks so good, I would totally try it if I could get some bakebelieve chips.
Thanks for a chance at trying them, Carolyn! I’ve been all over southeast Iowa and no place has them. I did use the store-finder, all of them are well over an hour away, but they would be sold out. Grr
Can’t wait to give these a try! I’m sure they will be marvelous like all your other recipes I’ve made.
On a side note my hairdresser and her daughter are just starting out on keto and I have sold them on your website for sure. They say it’s helped them decide what to cook next when they get tired of the same old meat and vegetable routine.
I have been looking everywhere for these new chips!!
Amazon has these
I can’t wait to try these. White chocolate is my favourite and I love macadamia nuts
I would love to try these cookies.