Flourless Macadamia White Chocolate Chip Cookies
User Reviews
3.5
Flourless Macadamia White Chocolate Chip Cookies
Description
The recipe calls for making macadamia nut butter by processing roasted salted macadamia nuts until smooth and creamy. The nut butter acts as the main base, providing fat and structure in place of traditional flour. Mixed with brown sugar, an egg, and baking soda, the dough thickens before folding in white chocolate chips and chopped nuts for texture and sweetness. Shaping the moist dough into small balls and flattening them results in cookies that bake into a slightly crisp-edged but soft, chewy center. Using parchment lining prevents excess browning on the bottom.
These cookies showcase the rich flavor of macadamia nuts enhanced by the creamy sweetness of white chocolate. Their dense, moist interior and chewy texture are distinct from conventional flour-based cookies. They make a rich treat with pronounced nuttiness suitable for anyone seeking flourless cookie options.
Ingredients
- 1 large egg
- 1/2 cup brown sugar lightly packed
- 1 tsp baking soda
- 1 cup macadamia nut butter see instructions below for making your own
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts chopped
macadamia butter
- 2 cups macadamia nuts whole, roasted and salted
Instructions
- Preheat oven to 350F
to make the macadamia butter
- To make the macadamia butter, put the nuts in the bowl of a food processor and process until the nuts are ground to a butter. Stop the machine and scrape down the sides as necessary. It won't take long, just a few minutes, and the nuts will go from a grainy mixture to a smooth paste. If you are using a small sized food processor, do this in two batches. Measure out 1 cup for this recipe (you may have a little extra.)
for the cookies
- Whisk the egg and the sugar together in a bowl.
- Blend in the baking soda and macadamia nut butter and stir well. The mixture will thicken as you stir.
- Stir in the chocolate chips and the chopped nuts. The batter will be very moist.
- Using a 1 1/2 inch scoop out the dough and place on a parchment paper lined baking sheet, 2 inches apart. The paper helps modulate the heat and prevent too much browning on the bottom of the cookies.
- Press each ball down lightly with your fingers to flatten just a bit, don't flatten entirely, just take the round top down.
- Bake for about 13 minutes until they are just starting to turn golden around the edges, don't over-bake. They will looked puffed, and under-done, but they will settle down and firm up as they cool. I usually recommend doing a test cookie before you cook the whole batch.
- Let the cookies cool on the pan for about 5 minutes, then transfer to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 20681 kcal
% Daily Value*
| Calories | 206.81kcal | 10% |
| Carbohydrates | 15.05g | 5% |
| Protein | 1.35g | 3% |
| Fat | 16.22g | 25% |
| Saturated Fat | 8.81g | 44% |
| Sodium | 85.61mg | 4% |
| Fiber | 0.66g | 3% |
| Sugar | 13.9g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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