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White Chocolate Macadamia Cookies

LUCKY RECIPES >
White Chocolate Macadamia Cookies
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INGREDIENTS

185g butter
2 ½ cups almond meal
¾ cup coconut flour
½ tsp salt
2/3 cup (200g) maple syrup
1 Tbsp vanilla extract
1 cup Lucky roasted macadamia pieces
1 cup white chocolate chips

LUCKY NUTS IN THIS RECIPE

METHOD

  1. Preheat oven to 180°C and line 2 baking sheets with baking paper. Set aside.
  2. Gently melt butter on the stove top or in a microwave. Once melted, set aside to cool for a few minutes.
  3. Sift almond meal, coconut flour and salt into a mixing bowl. Combine until uniform.
  4. Pour melted butter, maple syrup and vanilla into the bowl. Combine well. At first the mix may seem too wet- the coconut flour will take a few minutes to absorb the liquid and create a stiff dough. At this point, fold through the macadamia nuts and white chocolate chips.
  5. Roll dough into a ball around 2 heaping tablespoons (65g) in size. Place onto a cookie sheet and use hand to flatten into a cookie shape (they will not spread, so flatten to desired size). Repeat, placing 6 cookies per baking sheet, spread out.
  6. Bake for 15-17 minutes- swapping the trays halfway- or until light golden brown on top. Allow the cookies to completely cool on the cookie sheet, then transfer to a plate and store in the pantry.

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LUCKY RECIPES

  1. Preheat oven to 180°C and line 2 baking sheets with baking paper. Set aside.
  2. Gently melt butter on the stove top or in a microwave. Once melted, set aside to cool for a few minutes.
  3. Sift almond meal, coconut flour and salt into a mixing bowl. Combine until uniform.
  4. Pour melted butter, maple syrup and vanilla into the bowl. Combine well. At first the mix may seem too wet- the coconut flour will take a few minutes to absorb the liquid and create a stiff dough. At this point, fold through the macadamia nuts and white chocolate chips.
  5. Roll dough into a ball around 2 heaping tablespoons (65g) in size. Place onto a cookie sheet and use hand to flatten into a cookie shape (they will not spread, so flatten to desired size). Repeat, placing 6 cookies per baking sheet, spread out.
  6. Bake for 15-17 minutes- swapping the trays halfway- or until light golden brown on top. Allow the cookies to completely cool on the cookie sheet, then transfer to a plate and store in the pantry.
  1. Preheat oven to 180°C and line 2 baking sheets with baking paper. Set aside.
  2. Gently melt butter on the stove top or in a microwave. Once melted, set aside to cool for a few minutes.
  3. Sift almond meal, coconut flour and salt into a mixing bowl. Combine until uniform.
  4. Pour melted butter, maple syrup and vanilla into the bowl. Combine well. At first the mix may seem too wet- the coconut flour will take a few minutes to absorb the liquid and create a stiff dough. At this point, fold through the macadamia nuts and white chocolate chips.
  5. Roll dough into a ball around 2 heaping tablespoons (65g) in size. Place onto a cookie sheet and use hand to flatten into a cookie shape (they will not spread, so flatten to desired size). Repeat, placing 6 cookies per baking sheet, spread out.
  6. Bake for 15-17 minutes- swapping the trays halfway- or until light golden brown on top. Allow the cookies to completely cool on the cookie sheet, then transfer to a plate and store in the pantry.