White Chocolate Macadamia Nut Cookies

A classic cookie goes low carb! These Keto White Chocolate Macadamia Nut Cookies are deliciously chewy and chockfull of crunch nuts and sugar-free white chocolate chips.

Course Dessert

Cuisine American

Keyword keto white chocolate, sugar free white chocolate, white chocolate macadami nut cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 225kcal

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

Storage Information: Store the cookies in a covered container on the counter for up to 5 days, or in the fridge for up to 10 days. You can also freeze them for up to 3 months. Make sure they are tightly wrapped up to avoid freezer burn.

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