Wednesday, April 3, 2013

White Chocolate Macadamia Nut Cookies Recipe

















My husband's favorite cookies are white chocolate macadamia nut.  I used Honeyville Coconut Flour and was pleasantly pleased on how these turned out.  Not overly sweet and they seemed to be the perfect size for an afternoon tea party for my little girl or grab a couple on the way out the door while running errands!

Ingredients:
1 cup Honeyville Coconut Flour
1/2 cup Honeyville Powdered Whole Eggs
1 cup Water
1/2 cup (melted) Coconut Oil
1/2 cup Granulated Sugar
1/2 Tbsp Vanilla Extract
1/2 cup Sweetened, Flaked Coconut
1/2 cup White Chocolate Chips
1/4 cup Chopped Macadamia Nuts
1/8 tsp Salt


Directions:
Preheat oven to 375 degrees.  In a large bowl, mix together the sugar, whole egg powder, and salt. 


Add in the coconut oil, water, and vanilla.  Blend well with an electric mixer.  Add the remaining ingredients (flour, white chocolate chips, coconut, and macadamia nuts).


Mix well.


Using a Tablespoon-sized cookie scoop, place dough on a baking mat lined cookie tray.


Smoosh each cookie slightly, as the cookies don't spread much during baking.


Bake at 375 degrees for 13-15 minutes, or until cookies are lightly browned.  Let cookies cool for 2 minutes before removing them to a cooling rack to cool completely.  Makes about 3 dozen tablespoon sized cookies.


What's your favorite cookie?

Happy Eating!

2 comments:

crunchynurse said...

Any suggestions for converting the whole egg powder and water to regular eggs?

Cookin' Cousins said...

Hi Crunchynurse!

It's pretty easy! 2 Tbsp of Powdered Whole Eggs equals 1 whole egg. So 1/2 cup equals 8 Tbsp, or 4 eggs. Thanks for the question!