White Chocolate Macadamia Nut Cookies
When my husband and I first started dating, he possessed a deep and abiding love for Starbucks white chocolate macadamia nut cookies. While I don't see anything wrong with the occasional treat here or there, I felt inspired to create a quality upgrade that would permit him to enjoy cookies that were actually good for him. So that's what I did.
This is the recipe that I landed on.
Adapted from The Wannabe Chef
1 1/2 cups almond flour
1/4 cup butter, room temperature
1/4 cup unrefined granular sugar*
1/4 tsp sea salt
1/2 tsp pure vanilla extract
1/4 tsp aluminum-free baking soda
1/4 cup organic white chocolate, chopped (I use Green & Black's)
1/4 cup macadamia nuts, pieces**
*Unrefined granular sugar includes evaporated cane syrup, muscavodo, sucanat, coconut sugar, and maple sugar.
**Chopped almonds can be used in place of macadamia nuts. My husband likes both equally.
Preheat oven to 350 degree F.
In a large bowl, cream the butter and sugar together until smooth. (I often use my food processor.)
Mix in the egg.
Add the almond flour, vanilla, sea salt, and baking soda. Mix until all of the ingredients are incorporated.
Fold in the white chocolate chunks and macadamia nut pieces.
Line a baking tray with parchment paper or a silicon baking mat.
Scoop the batter into even portions onto the parchment paper/mat and bake for 12-16 minutes until golden brown.
Let cool slightly before removing the cookies from the tray.
Makes 12 cookies
Almonds are a rich source of vegan protein. Every 1/4 cup contains 7.6 grams of protein.