Sugar free white chocolate macadamia nut cookies recipe

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Use this recipe to make Gluten Free & Sugar Free White Chocolate Macadamia Nut Cookies. These cookies are soft and chewy and stay that way for many days after.

Table of Contents Show

Equipment (Click on each piece of equipment for a link to my favorites):
Ingredients:
Instructions:
If you like these cookie recipes you’ll love my Gluten & Sugar Free Chocolate Chip Cookies and my Gluten & Sugar Free Peanut Butter Cookies.
Printable Recipe:
Gluten & Sugar Free White Chocolate Macadamia Nut Cookies
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They are also sugar-free thanks to the same wonderful people over at THM who work hard to create healthy products to replace the garbage products in most food these days. Their product Gentle Sweet is my go-to choice for baking because you get all the sweetness with none of the funky stevia aftertaste.

I’ve placed the links to the products above and in the ingredients list for your convenience.

Pro-Tips:

If you’re in a rush and your butter isn’t room temp, cut it into 1/2 inch cubes before putting it in the mixer. That will help the mixer break it down.
These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once!
When you reach the step where you smash the cookies down into a cookie shape, you can use the butter technique if you want but I was in a hurry when I was making these cookies and I cheated. I did something that my chefs in culinary school would have smacked me upside the head for but we are all WAY too busy to do unnecessary steps! Instead of the using butter I ran water over the back of the spoon, flung off any excess water and it worked perfectly!

Yield:

appx. 3½ Dozen

Equipment (Click on each piece of equipment for a link to my favorites):

Food Processor
Stand Mixer
Cookie Sheet
Parchment Paper
Cooling Rack
1½ tbsp. Cookie Scoop

Ingredients:

¾ cup – Salted Butter at room temperature
1 cup – Gentle Sweet
3 – Eggs
1 tbsp. – Vanilla Extract
½ cup – Water
½ cup – Heavy Cream
1 tsp. – Baking Powder
1 tsp. – Xanthan Gum
2 cups – Baking Blend
9oz bag – Lily’s White Chocolate Chips
1 cup – Chopped Macadamia Nuts

Instructions:

1. Preheat the oven to 325°.

2. In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.

3. Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.

4. In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.

5. Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.

6. Roughly chop the macadamia nuts until you have the size you prefer. Remove the bowl from the mixer and add the chocolate chips and nuts to the dough. Stir them in until they are evenly distributed.

7. Line your cookie sheet with parchment paper. Use the cookie scoop to scoop the cookies on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.

8. This step is optional but because the cookies don’t spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn’t stick to the spoon. I dip in between each cookie. (For an easier hack, check out pro-tip 3 above! P.S. You’re Welcome LOL!)

9. Place the cookies on the middle rack of the oven and bake at 325° for 30 mins.

10. The tops won’t look or feel done but I promise they are. You’ll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.

11. Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.

Printable Recipe:

Gluten & Sugar Free White Chocolate Macadamia Nut Cookies

This recipe is Gluten Free because I used a product from Trim Healthy Mama (THM) called Baking Blend. Baking Blend is by far my favorite flour replacement product when I am baking in order to reduce carbs and eliminate gluten. There are many recipes to make your own alternative to Baking Blend but I do not recommend that as I have never had the same results as I do with the real thing. They are also sugar-free thanks to the same wonderful people over at THM who work hard to create healthy products to replace the garbage products in most food these days. Their product Gentle Sweet is my go-to choice for baking because you get all the sweetness with none of the funky stevia aftertaste.

Prep Time 20 mins

Cook Time 30 mins

Course Dessert

Cuisine American

Servings 42 Cookies

Calories 100 kcal

Food Processor
Stand Mixer (optional)

Ingredients:

¾ cup Salted Butter (room temperature)
1 cup Gentle Sweet
3 Eggs
1 tbsp. Vanilla Extract
½ cup Water
½ cup Heavy Cream
1 tsp. Baking Powder
1 tsp. Xanthan Gum
2 cups Baking Blend
9 oz Lily’s White Chocolate Chips
1 cup Chopped Macadamia Nuts

Instructions:

Preheat the oven to 325°.
In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
Roughly chop the macadamia nuts until you have the size you prefer. Remove the bowl from the mixer and add the chocolate chips and nuts to the dough. Stir them in until they are evenly distributed.
Line your cookie sheet with parchment paper. Use the cookie scoop to scoop the cookies on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
This step is optional but because the cookies don't spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn't stick to the spoon. I dip in between each cookie. (For an easier hack, check out pro-tip 3 above! P.S. You’re Welcome LOL!)
Place the cookies on the middle rack of the oven and bake at 325° for 30 mins.
The tops won't look or feel done but I promise they are. You'll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.

*These nutrition facts are approximate and subject to change if a different brand ingredient is used.*

Note to the Trim Healthy Mamas:

These delicious cookies are an S with 2 net carbs per cookie. The only trouble you'll have with these white chocolate macadamia nut cookies is making sure you don't eat too many and crossover. Enjoy!!

Nutrition Facts

Gluten & Sugar Free White Chocolate Macadamia Nut Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Cholesterol 12mg4%

Sodium 53mg2%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 1g1%