• Marisa Louise

Paleo White Chocolate Macadamia Nut Cookies (Dairy-Free)

Crispy on the edges, thick and sweet! These cookies are so good and so easy to make!


You'll LOVE these cookies, and they are TWO options here: a dairy-free version and a dairy-filled version! The white chocolate chips do contain dairy, however, so just note that. If you're wondering which paleo white chocolate chips I used, I'll link them here! They're the best ones I've had yet, so I cannot recommend enough snagging a bag!



One of my favorite things about the dairy-free version is how I made some homemade coconut butter right before making them, so I could have a dairy-free version of butter! It was such a delish swap!



Here's something to note: if you're able to consume dairy, and you're wondering which version to try, then I'll explain the differences between the two cookies so you can decide!


The dairy-free created a softer, thicker, and more tender cookie. And the butter-filled cookie made a cookie that was crispy on the edges, soft in the middle, and just an overall larger, and more spread out cookie. Both were yummy though!!



Okay, now onto the recipe! Enjoy, and have a happy weekend!


xoxo,

Marisa


Paleo White Chocolate Macadamia Nut Cookies (Dairy-Free)


- Serves 10 cookies -


INGREDIENTS

For the dairy-free:

  • 1/3 cup coconut butter

  • 2 Tbsp thick, chilled coconut cream

  • 1/4 cup granulated maple sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1/2 cup blanched almond flour

  • 1 Tbsp arrowroot flour

  • 3/4 tsp baking soda

  • A pinch of salt

  • 1/2 mini white chocolate chips

  • 1/2 cup macadamia nuts, roughly chopped


For the regular version:

  • 1/3 cup grass-fed butter, softened

  • 1/4 cup granulated maple sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 1/2 cup + 2 Tbsp blanched almond flour

  • 1/2 Tbsp coconut flour

  • 1 Tbsp arrowroot flour

  • A pinch of salt

  • 3/4 tsp baking soda

  • 1/2 cup mini white chocolate chips

  • 1/2 cup macadamia nuts, roughly chopped


INSTRUCTIONS:


  1. Preheat your oven to 350F, and line a baking sheet with parchment paper. For both versions, start by creaming together your butter of choice and sugar. (For the dairy-free, add in your chilled coconut cream too.)

  2. Then, add in your egg and vanilla, and beat to combine.

  3. Sift in all your dry ingredients (minus the nuts and chocolate chips) and mix that until a dough forms. Next, add in your nuts and chocolate chips, and fold those in.

  4. Scoop the dough into tablespoon-sized balls onto your baking sheet, and flatten them down a bit. (Flatten down the dairy-free kind more than the dairy kind, because the dairy kind spread a lot by themselves!) Top with more chocolate chips and nuts, if desired!

  5. Bake for 10 minutes, or until a golden brown begins to show! Let them cool on the pan for a bit, then transfer them to a cooling rack to finish cooling even more. Enjoy!



51 views0 comments

Recent Posts

See All

The Sprouting

NUT

  • Facebook
  • Pinterest
  • Instagram