These macadamia white chocolate cookies are so tender and buttery, filled with crunchy bites of nut and creamy chunks of white chocolate. ANd somehow, they’re completely sugar-free and grain free!! Go make these magical cookies.
Grain-Free Macadamia White Chocolate Cookies
Ingredients
Units
Scale
- 1/4 cup + 2 Tbsp grass-fed butter, melted & cooled (or ghee, or coconut oil)
- 1/4 cup maple syrup or lakanto monk fruit syrup
- 1 large egg
- 1 1/4 cups finely-shredded unsweetened coconut
- 3 Tbsp arrowroot
- 3 Tbsp coconut four
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup roasted macadamia nuts
- 3/4 cup chopped Lily’s white chocolate bar
Instructions
- Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
- In a large bowl, whisk together the butter with the syrup and egg. Add in the coconut, arrowroot, coconut flour, baking soda and sea salt. Mix just until everything is combined.
- Let the dough rest for about 2 minutes so the coconut flour can thicken. Stir in the macadamia nuts and 1/2 cup of the white chocolate.
- Using a cookie scoop (or heaping tablespoon), scoop the dough onto the parchment-lined cookie sheet, making sure the cookies are spaced apart. Flatten down half way with your palm, then add the remaining 1/4 cup white chocolate on top.
- Bake the cookies for about 10 minutes, or until the edges are super crisp and golden-brown. Let cool for 2 minutes, then dig in!!
