Do you have a favorite family cookie recipe?
You know, those cookies that everyone looks forward to having a few times a year and on special occasions?
For my family, it’s White Chocolate Macadamia Nut Cookies...oh man, the combination of sweet white chocolate and salty macadamia nuts baked into moist cookies is to die for!
These cookies were traditionally made with refind sugar and processed white flour before I figure dout how to tweak the recipe to have ZERO sugar, LOW carbs, and HIGH protein! My new version of White Chocolate Macadamia Nut Cookies tastes incredible and we can enjoy it guilt-free.
The trick to making any cookie healthier is to swap out the sugar, flour and chocolate. Refined sugar can be replaced with swerve or other zero-sugar sweeteners. Flour can be replaced with a combination of almond flour and protein powder. And chocolate chips can be replaced with ones that are sweetened with stevia rather than refined sugar.
½ cup coconut oil (softened, but NOT melted)
1 cup brown Swerve
¼ cup granular Swerve
1½ cups almond flour
1 teaspoon baking soda
1 cup Lily’s stevia-sweetened white chocolate chips
1 cup Macadamia Nuts, chopped
Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper.
In a large mixing bowl mix the coconut oil, brown and granular swerve together. Add the eggs and vanilla extract and mix until fully combined.
Mix in the almond flour. Add the Frosted Vanilla Cake Protein Powder, baking soda and sea salt and and mix until fully combined. Stir in the white chocolate chips and chopped macadamia nuts.
Shape cookies out of 2 Tablespoons of dough and place on each of the prepared baking sheets. Bake for 9 minutes in the preheated oven. Allow to cool slightly before transferring from the pans. Enjoy with a cold glass of milk!