Sugar Free White Chocolate Macadamia Cookies (gluten-free and keto)

The white chocolate macadamia cookie is such a classic that combines the sweetness of pearly white chocolate chips with the rich buttery-ness of macadamia nuts. These cookies are a perfect pairing for warm beverages such as tea, coffee or hot cocoa and also make a great gift during the holidays when wrapped up in neat little cookie boxes or clear cellophane with pretty ribbons. What’s special about this recipe is that it is keto, sugar-free and gluten-free so you can enjoy as many as you want without the guilt!

What’s Healthy About This Recipe

This recipe contains NO sugar, and substitutes sugar with zero-calorie monk fruit sweetener instead. To put this into perspective, this recipe calls for 3/4 cup of sweetener. 3/4 cup of white sugar contains about 480 calories, whereas monk fruit contains zero. Unlike white sugar, monk fruit also has no impact blood sugar.

Almond flour is a great keto, gluten-free and low carb alternative to white flour.

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Ingredients

Unsalted butter: I use regular unsalted butter but if you’re looking for more of a shortbread cookie, you can use cultured butter (this is a key ingredient used by French bakeries when making their delectable sweet treats and desserts!)

Almond flour: you can use almond meal, almond flour or even almond powder for this recipe.

Monk fruit sweetener: I usually use monk fruit with erythritol extract. If you use a different blend (e.g..; monk fruit with allulose) you may need to adjust the sweetener amount in the overall recipe. Taste as you go is a good method of ensuring the sweetness is to your liking.

Egg: large white or brown egg can work for this recipe.

Vanilla extract: use pure vanilla extract, not artificial.

Baking powder: works well in this recipe because it allows the cookies to “rise”.

Corn starch: adds a soft and moist texture to these cookies because corn starch has a high capacity to absorb water which retains moisture. It also acts as a binding agent and helps cookies retain their structure and texture.

Macadamia nuts: make sure the macadamia nuts are absolutely fresh. Stale/rancid macadamia nuts have a very off-putting taste that will ruin the taste experience. I use whole macadamia but chopped macadamia nuts will work as well, if that’s what you prefer.

Sugar free white chocolate chips: If you’re buying store-bought ones, mini sugar-free chocolate chips work well for this recipe. Or if you prefer to make your own, you can use my recipe here

Check Out the Recipe Video Here.

Step by Step Instructions

Using an electric hand mixer or stand mixer, beat the butter and monk fruit sweetener in a bowl until creamy. About 2 minutes.

Beat in the egg and vanilla until well combined.

In a separate bowl, mix the almond flour, salt, baking powder, corn starch and mix well.

Add the flour mixture in to the wet mixture gradually, while beating on low speed until well combined.

Gently fold in macadamia nuts and white chocolate chips with a silicone spatula. Cover and refrigerate the batter for 1 hour.

Remove from fridge and using a large scoop, scoop out the batter and place on a parchment-lined baking sheet, spacing the cookies at least 1 inch apart. Gently press down on each cookie to slightly flatten them and give them more of a cookie shape.

Bake at 250 degrees F (convection oven) or at 280 degrees F (regular oven) for 15 minutes or until the cookies begin to brown slightly. Remove from oven, transfer to a cooling rack and let cool completely before digging in.

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